Crockpot Fajita Chicken

Crockpot Fajita Chicken


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It's Fajita Friday, and what better way to celebrate than with the ease of slow cooking! This is a fairly relaxed recipe, and you control the flavor depending on which type of salsa you prefer to use!

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Chicago, IL

Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

4 servings


  • 4 boneless skinless chicken breasts
  • 1 can small green chilies
  • 1 can diced tomatoes
  • 1 yellow onion
  • 3 bell peppers, red, green, and orange
  • 2 tablespoons minced garlic
  • 1/2 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1 cup chunky salsa

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Chop the onion and thinly slice the peppers. Pour the cans of tomatoes and peppers into the crock pot. Add in the onions, garlic, and peppers.Pour the salsa and lime juice over the vegetables. Place the chicken on top, you don't need to cut it at all because after slow cooking the chicken will be fork tender and fall off.

In a small bowl, combine the chili powder, paprika, coriander, cumin, salt, and pepper. Pour the spice mix over the chicken. Slow cook on high for 4 hours.

Serve the chicken and vegetables hot with all of your favorite fixings, such as guacamole, shredded lettuce, and cheese!

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