Description
These easy slow cooker chicken fajitas are packed with bold Tex-Mex flavors. Juicy shredded chicken is slow-cooked with bell peppers, onions, salsa, and optional black beans and corn. A no-fuss, dump-and-go dinner perfect for busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 bell peppers, sliced (use a mix of red, yellow, green)
- 1 large onion, sliced
- 1 packet fajita or taco seasoning (or homemade)
- 1 cup salsa or canned diced tomatoes
- 1 can black beans, drained (optional)
- 1 cup corn, drained (optional)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional Add-ins: Jalapeños, garlic or garlic powder, fresh cilantro (for garnish)
Instructions
- Prep Ingredients:
Slice the bell peppers and onion. Trim and clean the chicken breasts if needed. - Layer the Crockpot:
Place chicken breasts at the bottom of the slow cooker. Top with sliced peppers and onions. Add salsa or tomatoes, fajita seasoning, black beans, and corn (if using). Season with salt, pepper, and lime juice. - Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. - Shred Chicken:
Remove the chicken breasts, shred with two forks, and return to the slow cooker. Stir to combine and let sit uncovered for 10–15 minutes to absorb flavors. - Serve:
Serve in warm tortillas or bowls. Top with fresh cilantro, jalapeños, cheese, sour cream, or guacamole as desired.
Notes
For a spicier version, add jalapeños or a pinch of cayenne. Use low-sodium salsa or no-salt-added beans if watching sodium. Store leftovers up to 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg