CRAZY TENDER CROCKPOT FAJITAS

Are you dreaming of sizzling fajitas, but dreading the stovetop splatter and endless chopping? What if I told you that restaurant-quality fajitas, bursting with flavor and unbelievably tender, are just a crockpot away? Get ready to say hello to Crazy Tender Crockpot Fajitas – Dinner in a Snap! We’re about to embark on a culinary adventure that will leave you with a delicious, easy, and satisfying meal the whole family will adore.

Gathering Your Fiesta Ingredients

Here’s what you’ll need to make these amazing fajitas. Don’t worry, it’s mostly pantry staples!

For the Fajita Filling:

• 2 lbs Boneless, Skinless Chicken Breasts (or 1.5 lbs Flank Steak, thinly sliced)
• 1 Large Onion, sliced
• 2 Bell Peppers (any color), sliced
• 1 Red Bell Pepper, sliced
• 1 Packet Fajita Seasoning (or homemade blend, recipe below!)
• 1 (10 oz) Can Diced Tomatoes and Green Chilies (like Rotel), undrained
• 1/2 Cup Chicken Broth (optional, if needed for extra moisture)

For Homemade Fajita Seasoning (Optional):

• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Oregano
• 1/4 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Salt
• 1/2 tsp Black Pepper

For Serving:

• Flour or Corn Tortillas
• Toppings of your choice: Sour Cream, Guacamole, Salsa, Shredded Cheese, Lime Wedges, Cilantro

Step-by-Step to Fiesta Perfection

Alright, let’s get this party started! This is so easy, you’ll be amazed.

Prepping Your Crockpot Magic:

1. If using chicken breasts, place them in the bottom of your crockpot. If using flank steak, layer a portion of the sliced onion and peppers first.
2. Layer the sliced onions and bell peppers on top of the chicken (or steak).
3. Pour the can of diced tomatoes and green chilies (undrained) over the vegetables.
4. Sprinkle the fajita seasoning evenly over everything.
5. If you think your crockpot runs a little hot, add 1/2 cup of chicken broth to the bottom. This prevents sticking and ensures juicy fajitas.

Slow Cooker Symphony:

1. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking times can vary depending on your slow cooker.
2. Once the chicken is cooked through (internal temperature of 165°F) or the steak is tender, shred the chicken with two forks right in the crockpot. If using steak, no need to shred.
3. Give everything a good stir to combine the shredded chicken/steak with the vegetables and sauce.
4. Let it sit for another 15-20 minutes on warm (or keep it on low) to allow the flavors to meld together even more. This is a crucial step for maximum flavor!

Serving Up the Fiesta:

1. Warm your tortillas according to package directions. You can wrap them in a damp paper towel and microwave them for a few seconds, or warm them in a dry skillet.
2. Let everyone assemble their own fajitas! Fill the warmed tortillas with the crockpot mixture and their favorite toppings.
3. Don’t forget the lime wedges! A squeeze of fresh lime juice brightens up all the flavors.

Secret Weapon: Why the Crockpot Works Wonders

So, what’s the big deal about using a crockpot for fajitas? The answer is simple: it creates incredible tenderness and depth of flavor. The long, slow cooking process allows the chicken or steak to become unbelievably tender, practically melting in your mouth. Plus, all those delicious juices and spices have ample time to mingle and create a symphony of flavor. It’s truly a game-changer!

Spice it Up! Tweaking the Flavor Profile

These fajitas are fantastic as is, but feel free to customize them to your liking!

Turning Up the Heat:

• Add a pinch or two of cayenne pepper to your fajita seasoning for extra spice.
• Include a chopped jalapeno pepper in the crockpot along with the other vegetables. Remember to remove the seeds for less heat.
• Serve with your favorite hot sauce.

Keeping it Mild:

• Omit the cayenne pepper from the fajita seasoning.
• Use mild diced tomatoes and green chilies.
• Serve with a dollop of sour cream to cool things down.

Adding a Touch of Sweetness:

• Include a diced red bell pepper for a sweeter flavor.
• A tablespoon of brown sugar to the fajita seasoning helps balance out the spices.

Pro Tips for Crockpot Fajita Success

Let’s cover some of the frequently asked questions and best practices!

Preventing Dry Fajitas:

• The biggest concern with crockpot chicken is dryness. That’s why I recommend using chicken breasts *or* thighs. Thighs are more forgiving and stay moister during long cooking times.
• Adding the canned tomatoes and green chilies with their juices is critical for keeping the fajitas moist.
• If you’re worried about dryness, add that 1/2 cup of chicken broth. You can always drain some liquid at the end if needed.
• Don’t overcook! Once the chicken is cooked through, shred it and let it sit on warm to prevent further drying.

Can I Use Frozen Chicken or Steak?

• I generally don’t recommend using frozen chicken in the crockpot for safety reasons. It can take too long to reach a safe temperature, potentially leading to bacterial growth.
• However, many find success using frozen steak. Be sure to slice the frozen steak thinly before adding it to the crockpot.

What to Do with Leftovers:

• Leftover fajitas are fantastic! Store them in an airtight container in the refrigerator for up to 3-4 days.
• Reheat them in the microwave, in a skillet, or even back in the crockpot.
• Use leftovers to make TACO RICE BOWL for lunch!

Beyond Fajitas: Creative Ways to Use Your Crockpot Mixture

Don’t limit yourself to just fajitas! This versatile crockpot mixture can be used in so many delicious ways!

Other Delicious Dishes:

• Tacos: Simply use the mixture as a filling for your favorite taco shells.
• Burrito Bowls: Serve over rice with your favorite toppings, like black beans, corn, and guacamole.
• Salads: Top a bed of lettuce with the fajita mixture and your favorite salad dressing.
• Nachos: Spread tortilla chips on a baking sheet, top with the fajita mixture and cheese, and bake until the cheese is melted and bubbly.
• Quesadillas: Fill tortillas with the fajita mixture and cheese, and cook in a skillet until golden brown and the cheese is melted.
• Mix it into a cheesy CROCKPOT TACO CASSEROLE
• Serve it over rice in a skillet, much like this SOUTHWEST SKILLET

More Crockpot Inspiration

If you’re loving the crockpot, here are a few other easy recipes that you might enjoy:

• CROCKPOT SWEET BABY RAY’S CHICKEN – A sweet and savory crowd-pleaser.
• BARBACOA TACOS – Tender, flavorful beef perfect for tacos or burritos.
• Crock Pot Cilantro Lime Chicken – The perfect chicken for tacos, salads, or burrito bowls.

So there you have it! Crazy Tender Crockpot Fajitas that will transform your weeknight dinners. I hope you give this recipe a try and experience the joy of effortless, flavorful fajitas. Happy cooking!

Crazy Tender Crockpot Fajitas

Amelia Chen-Morrison

Enjoy restaurant-quality fajitas made easily in your crockpot! This recipe delivers incredibly tender chicken or steak with flavorful peppers and onions, perfect for a customizable and satisfying meal the whole family will love. Simply load the ingredients, set it, and forget it!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 6

Calories 450 kcal

Equipment

• Crockpot (slow cooker)
• Cutting board
• Knife
• Measuring cups and spoons
• Two forks (for shredding chicken)
• Can opener
• Serving platter
• Bowls for toppings
• Tortilla warmer or microwave

Ingredients

  

• 2 lbs Boneless, Skinless Chicken Breasts or 1.5 lbs Flank Steak, thinly sliced
• 1 Large Onion, sliced
• 2 Bell Peppers any color
• 1 Red Bell Pepper, sliced
• 1 Packet Fajita Seasoning or homemade blend
• ½ Cup Chicken Broth optional
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Dried Oregano
• ¼ tsp Cayenne Pepper optional
• 1 tsp Salt
• ½ tsp Black Pepper
• Flour or Corn Tortillas
• Sour Cream, for topping
• Guacamole, for topping
• Salsa, for topping
• Shredded Cheese, for topping
• Lime Wedges, for serving
• Fresh Cilantro, for topping

Instructions

 

• If using chicken breasts, place them in the bottom of your crockpot. If using flank steak, layer a portion of the sliced onion and peppers first.
• Layer the sliced onions and bell peppers on top of the chicken (or steak).
• Pour the can of diced tomatoes and green chilies (undrained) over the vegetables.
• Sprinkle the fajita seasoning evenly over everything.
• If you think your crockpot runs a little hot, add 1/2 cup of chicken broth to the bottom. This prevents sticking and ensures juicy fajitas.
• Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking times can vary depending on your slow cooker.
• Once the chicken is cooked through (internal temperature of 165°F) or the steak is tender, shred the chicken with two forks right in the crockpot. If using steak, no need to shred.
• Give everything a good stir to combine the shredded chicken/steak with the vegetables and sauce.
• Let it sit for another 15-20 minutes on warm (or keep it on low) to allow the flavors to meld together even more. This is a crucial step for maximum flavor!
• Warm your tortillas according to package directions. You can wrap them in a damp paper towel and microwave them for a few seconds, or warm them in a dry skillet.
• Let everyone assemble their own fajitas! Fill the warmed tortillas with the crockpot mixture and their favorite toppings.
• Don’t forget the lime wedges! A squeeze of fresh lime juice brightens up all the flavors.

Notes

For best results, use chicken thighs instead of breasts as they are more forgiving and stay moister during the long cooking process. To customize the heat level, adjust the amount of cayenne pepper in the seasoning or add chopped jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave, skillet, or crockpot. Use leftover fajita mixture in tacos, burrito bowls, salads, nachos, or quesadillas for a quick and easy meal.