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Dump and Go Crockpot Chicken Fajitas for Easy Weeknight Dinners

A white bowl filled with shredded chicken, sliced red and green bell peppers, and onions seasoned for crockpot chicken fajitas.
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Make flavorful, tender chicken fajitas with almost no effort using your slow cooker. This dump and go crockpot recipe is perfect for busy weeknights and delivers a delicious Tex-Mex meal the whole family will love.

Ingredients

Scale
  • 2.5 lb boneless, skinless chicken breasts or thighs
  • 3 bell peppers, sliced (use varied colors for best look)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • Optional: Tortillas, sour cream, salsa, cheese for serving

Instructions

  1. Place the sliced chicken breasts or thighs into the bottom of your slow cooker.
  2. In a small bowl, mix together the chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper to create the fajita seasoning blend.
  3. Sprinkle the seasoning mix evenly over the chicken in the slow cooker.
  4. Add the sliced bell peppers and onion over the top of the seasoned chicken.
  5. Drizzle the olive oil over the vegetables and scatter the minced garlic on top.
  6. Pour the chicken broth or water around the edges of the slow cooker contents.
  7. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  8. Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
  9. Return the shredded chicken to the slow cooker and stir it well with the peppers and onions to coat everything in the juices.
  10. Serve immediately with warm tortillas and your favorite toppings for an effortless chicken fajitas dinner.

Notes

  • For the best texture and to avoid mushy vegetables, do not add the peppers and onions until the last hour of cooking on HIGH, or add them during the last two hours on LOW.
  • If you are making this recipe for freezer meal prep, cook the chicken, shred it, and store it separately from the vegetables before freezing.
  • To get that authentic charred flavor, transfer the cooked mixture to a skillet and cook over medium-high heat for 5 minutes before serving.

Nutrition

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