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Crockpot Chicken Fajitas Recipe

Crockpot Chicken Fajitas Recipe
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★★★★★

5 from 20 reviews

This Crockpot Chicken Fajitas recipe offers a delicious, hands-off way to enjoy tender, flavorful chicken combined with sautéed bell peppers and onions. Marinated in a zesty blend of spices, lime juice, and orange juice, the chicken slow-cooks to perfection in the crockpot, making it an easy and satisfying meal ideal for busy days or casual gatherings.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 2 teaspoons kosher salt
  • Juice and zest of 1 lime

Vegetables and Cooking Liquid

  • 3 red bell peppers, cut into 1/2-inch slices
  • 1 large red onion, cut into 1/2-inch slices
  • 2/3 cup orange juice

To Serve

  • Freshly chopped cilantro
  • Lime wedges (from 1 lime)
  • Tortillas
  • Sour cream
  • Guacamole

Instructions

  1. Prepare the marinade: In a small bowl, whisk together 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, juice and zest of 1 lime, 1/2 teaspoon black pepper, and 2 teaspoons kosher salt until well combined.
  2. Marinate the chicken: Place the 2 pounds of boneless chicken breasts into a large resealable plastic bag. Pour the marinade over the chicken, seal tightly, and massage the bag to coat the chicken thoroughly. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to deeply infuse.
  3. Prepare vegetables: Slice the red bell peppers and large red onion into 1/2-inch thick strips. Set aside while the chicken marinates or just before cooking.
  4. Cook in crockpot: Place the marinated chicken into the crockpot and pour 2/3 cup of orange juice over it. Add the sliced bell peppers and onions on top. Cover the crockpot and cook on HIGH for 4 to 5 hours or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  5. Slice and garnish: Once cooked, remove the chicken breasts from the crockpot and slice into strips. Return the chicken strips to the pot, add a squeeze of juice from half a lime, and stir gently to combine. Garnish with freshly chopped cilantro and additional lime wedges for serving.
  6. Serve: Serve the chicken fajitas hot inside warmed tortillas. Accompany with your favorite toppings such as sour cream and guacamole for a complete meal.

Notes

  • For best flavor, marinate the chicken overnight if time allows.
  • Slicing peppers and onions into uniform 1/2-inch pieces ensures even cooking and perfect texture.
  • You can adjust the chili powder and cumin amounts to your preferred spice level.
  • Use fresh lime juice in the marinade and for serving to brighten the flavors.
  • If you prefer, substitute chicken thighs for juicier fajitas; adjust cook time accordingly.
  • To keep tortillas warm, wrap them in foil and place in a low oven or warm skillet before serving.

Nutrition

Keywords: Crockpot chicken fajitas, slow cooker fajitas, easy chicken fajitas, healthy fajitas, Mexican chicken recipe

Find it online: https://recipeswithmia.com/crockpot-chicken-fajitas-recipe/