Oh. My. Word. These are amazing. Actually, amazing doesn’t even cover it. They are stupendous! Spectacular! Dreamy! Totally Tubular! You want to make these soon. Very soon. In fact, you’re already too late. Gosh, you’re so slow……cooker. Slow cooker, get it? Okay, sorry.
I found three marked down peppers at Food City so I knew immediately I’d make fajitas with them…..then I decided to use my crockpot too. Y’all are sure bossy and keep asking me for more crockpot recipes. GOSH! The color of the peppers doesn’t matter, but the orange and yellow sure are pretty. You also need an onion, chicken, chicken broth, chili powder, cumin, salt, lime juice, tortillas, and tortilla fixings…really simple stuff that combines to make something totally tubular. You can count on hearing that at least two more times today.
Slice your veggies. It helps them not disintegrate in the crockpot…..or something like that. Actually, it just makes it easier to serve – and it’s easier to slice than chop. Unless you’re like me and have a stinking awesome Slap Chop.
Throw your peppers and onions into the bottom of your crockpot (grease it first) and put your chicken breast on top. I left mine whole because I knew I was going to shred it. I just like shredded chicken. Most fajita recipes tell you to slice the chicken…..and you can do that if you like, but I like to be different……or weird. One of those.
Pour 1/4 to ½ cup of chicken broth over the ingredients. Normally you don’t add water to a crock pot recipe, but I wanted to make sure there was plenty of moisture down in there. It really helps the chicken be nice and moist….no one likes tough chicken.
Sprinkle the chicken with the chili powder, cumin, and salt. I love cumin…..I use it regularly. It will seem like a lot of seasoning, but it’s really not. It’s just right.
*NOTE – see recipe for other seasoning options.*
You’ll need to squirt lime juice over the top of the chicken. I just used bottled lime juice since I didn’t have any fresh limes. If you do, you’re totally tubular. It was probably one or two tablespoons that I squeezed in there. It really gives it a great flavor. I should grow a lime tree. I should grow any tree……actually, I should just grow SOMETHING.
You’re going to cover the crockpot and let it cook on low for 4-8 hours (depending on the cut of chicken used). It’s going to make your house smell good all day long. You’ll get belly growls. Your child will chant “Yum, yum!” all day long. Your neighbors will come knocking.Instead of standing around and twiddling your thumbs, waiting for it to be done, why don’t you make up a batch of homemade cleaner and attack the floor? I hear that works for some people.
It will look like this when it’s done. Yes, I realize this looks nothing like something you would want to serve for dinner. It looks like something that’s been on the buffet line too long. It’s not burned…..it just looks burned. Well, I hope yours isn’t burned. Mine wasn’t.
Shred your meat with two forks and then it will look lovely and delicious like this. Oh yeah, baby. Come to Mama! Stir the meat back down into the juices and veggies. Serve it with a slotted spoon. I used my spaghetti spoon and it worked great.
Here is what we had with ours – tortillas, cheese, sour cream, lettuce, and salsa. Oh yeah. Fixings. I just like saying it….but around here it sounds more like “Fixuns.”
It’s going to be messy. They are very moist and juicy, which I LOVE. You’ll make a big mess while eating it. I served ours with rice and just let my juice drip on the rice, making it delicious and totally tubular. This isn’t something you want to serve on a first date or if you’re trying to be prim and proper….it’s something you want to serve to your best friend who doesn’t care if you’re still in your pajamas at 6pm. They are really great leftover too. I took a big ole bite of cold meat before I warmed it up and it was so good I almost stood at the counter to devour the bowl cold.Totally Tubular.
The leftover chicken works GREAT in Fiesta Chicken Nachos from 20 Minute Meals.
**If you like this recipe, you should also check out Crock Pot Beef Fajitas. Beef. It’s what’s for dinner.**
Crock Pot Chicken Fajitas
- 1 yellow onion, sliced
- 3 sweet peppers, sliced
- 1 ½ pounds boneless chicken breast or thighs
- 1/4 to ½ cup chicken broth, depending on preference (leave this out if you prefer a drier fajita filling)
- ½ teaspoon salt
- 2 tablespoons cumin
- 1 ½ tablespoons chili powder
- Squirt of lime juice
- Fajita fixings
- Combine sliced onion and peppers in the bottom of a greased crockpot.
- Lay chicken on top of veggies.
- Pour chicken broth over top.
- Sprinkle everything with cumin, salt, and chili powder.
- Give a nice quirt of lime juice over the top.
- Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable.
- When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
NOTE: You can forgo the salt, cumin, and chili powder and instead use Homemade Taco Seasoning or Homemade Fajita Seasoning. If you want to use a pre-made seasoning, try Holgrain Fajita seasoning from Vitacost – it’s free of MSG and it’s non-GMO. Use my referral link for $10 off your first $30 order!
**See also, Crock Pot Beef Fajitas.**
THM Compliant: This is an S meal if you use thighs/breast and sour cream, shredded cheese, or guacamole. If you desire an E meal, use chicken breast, 0% Greek yogurt, beans, lettuce, tomatoes, and go easy on the cheese. Use plan-approved tortillas for serving.