Crazy Tender Crockpot Fajitas
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!
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.