Hey there, fellow home cook! If you’re anything like me, you’ve got a million things going on and sometimes dinner sneaks up on you. That’s where these Crockpot Chicken Fajitas come in. Honestly, they’ve saved me more times than I can count! I remember the first time I made them—I was skeptical, wondering how something so simple could taste so good. But boy, was I in for a surprise! My family devoured them and now they’re a staple in our house (and yes, I’ve made them on school nights and lazy Sundays alike).
Why You’ll Love This
I make these fajitas when I need something fuss-free and delicious. The crockpot does all the heavy lifting, leaving me to relax—or, more realistically, tackle the other hundred things on my list! My family goes absolutely crazy for the aroma that fills the house (seriously, the smell alone is worth it). And if you’re anything like me, you’ll appreciate the minimal cleanup. Who doesn’t love fewer dishes to wash?
Ingredients
- 2-3 boneless, skinless chicken breasts (or thighs if you want ’em juicier)
- 1 large onion, sliced (red or yellow, whatever you’ve got handy)
- 3 bell peppers, sliced (I like using a mix of colors for that pop!)
- 1 can of diced tomatoes (sometimes I swap this for a fresh tomato if I’m feeling fancy)
- 1 packet of fajita seasoning (or make your own, but I’m all about convenience here)
- Salt and pepper to taste
Directions
- Place the chicken in the bottom of your crockpot. This is where the magic begins!
- Dump in the sliced onion and peppers. Don’t worry about precision—just get them in there.
- Pour the diced tomatoes over the top and sprinkle with fajita seasoning. Give it a quick mix if you fancy.
- Set your crockpot to low for about 6 hours (or high for 3-4 if you’re pressed for time) and walk away. Trust me, the hardest part is waiting.
- Once it’s done, shred the chicken with two forks right in the pot. It should fall apart beautifully. If it doesn’t, well, maybe it needs a bit longer.
- Serve with warm tortillas, some guacamole, and a squeeze of lime (I usually sneak a taste at this point… quality control, you know?).
Notes
I’ve found that using chicken thighs keeps things extra juicy, but honestly, use whatever you have. Oh, and if it seems like there’s too much liquid, just let it simmer uncovered for a bit to thicken up.
Variations
I once tried adding pineapple—don’t recommend it unless you’re into the sweet and savory clash. But black beans? Now that’s a winner! Experiment and see what works for you.
Equipment
You really only need a crockpot, but if you don’t have one, I’ve actually made a similar version on the stovetop in a big ol’ pot. Just keep an eye on it so it doesn’t stick.
Storage Information
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love ours with all the fixings—sour cream, cheese, and a bit of salsa. It’s like a fiesta on a plate!
Pro Tips
I once tried skipping the onion slicing and used pre-chopped onions from the store, thinking it’d save time—big mistake, they turned mushy. Patience, my friend!
FAQs
Can I use frozen chicken? Yep, you sure can! Just add a bit more time to cooking, maybe an hour or so.
What if I don’t have fajita seasoning? No worries! Mix some chili powder, cumin, garlic powder, and paprika together and you’ll be good to go.