Juicy Chicken Fajitas in the Crockpot with Colorful Veggies
Tender chicken or beef cooked with bell peppers and onions in a flavorful spice blend, perfect for slow cooker fajitas.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs (or beef flank/skirt steak)
3 bell peppers, sliced
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil
1/4 cup chicken broth or water
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, for garnish
Optional toppings: shredded cheese, sour cream, avocado, salsa, tortillas
Instructions
-
Slice meat, bell peppers, and onion; pat meat dry.
-
Toss meat with olive oil and spices.
-
Layer vegetables in slow cooker, place meat on top, pour in broth.
-
Cook on low 4–5 hours or high 2–3 hours.
-
Squeeze lime juice and sprinkle cilantro over cooked fajitas.
-
Serve with tortillas, rice, beans, or salad, adding optional toppings.
Notes
Keep meat on top of vegetables to avoid sogginess; adjust spice to taste; extra vegetables optional.