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Dump and Go Crockpot Chicken Fajitas for Effortless Weeknight Dinner

Close-up of shredded chicken mixed with colorful bell pepper strips for crockpot chicken fajitas.
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Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This dump and go recipe is perfect for busy weeknights and delivers authentic Tex-Mex taste.

Ingredients

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  • 3 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use varied colors like red, green, yellow)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water or chicken broth
  • Tortillas and desired toppings (cheese, sour cream, salsa)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper to create the seasoning blend.
  3. Sprinkle the seasoning blend evenly over the chicken.
  4. Add the sliced bell peppers and onion over the chicken. Add the minced garlic.
  5. Drizzle the olive oil over the vegetables and chicken. Pour the water or broth around the edges of the slow cooker.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  7. Remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
  8. Return the shredded chicken to the slow cooker and stir to combine with the peppers, onions, and juices. Let it heat through for 10 minutes.
  9. Serve the tender slow cooker chicken fajita mixture warm in tortillas with your favorite toppings.

Notes

  • For the most tender chicken, cook on the LOW setting.
  • If you prefer less liquid in your final fajitas, drain some of the excess liquid before shredding the chicken.
  • This recipe is great for meal prep; store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cravybite.link/crockpot-chicken-fajitas-easy-dump-and-go-recipe/