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Dump and Go Crockpot Chicken Fajitas for Effortless Weeknight Dinner

Close-up of shredded chicken mixed with colorful bell peppers and onions, ready for crockpot chicken fajitas.

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Make flavorful, tender chicken fajitas with minimal effort using your slow cooker. This dump and go recipe is perfect for busy weeknights when you need a hands-off Mexican dinner solution.

Ingredients

Scale
  • 2.5 lb boneless, skinless chicken breasts
  • 1 large onion, sliced
  • 3 bell peppers (any color combination), sliced
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • Tortillas and desired toppings for serving

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Layer the sliced onion and bell peppers over the chicken.
  3. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper.
  4. Sprinkle the seasoning mixture evenly over the chicken and vegetables. Drizzle with olive oil and pour the chicken broth over everything.
  5. 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.
  6. Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine with the peppers and juices. Let it heat through for 10 minutes.
  8. Serve the tender chicken fajitas immediately with warm tortillas and your favorite toppings.

Notes

  • For the best texture, shred the chicken directly in the slow cooker juices.
  • If you prefer less liquid, drain off some of the excess broth before shredding the chicken.
  • This recipe works well for meal prep; store leftovers in the refrigerator for up to 4 days.

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