One Tuesday night last winter Sam got home from teaching early and found me staring into an almost-empty fridge like it owed me money. The only things that looked edible were a bag of bell peppers, an onion, and two chicken breasts I’d meant to cook three days ago.
That is how these Crockpot Chicken Fajitas usually start for me: with whatever the slow cooker can rescue before dinner time arrives.
Why this recipe works
I first made this dish years ago and it has been a repeat ever since. Five minutes of prep, four simple ingredients plus pantry spices, and then the slow cooker does all the heavy lifting. This one passed the Tuesday test without even trying.
Close your eyes for a second and picture the sizzling fajitas at a Mexican restaurant — spicy chicken, sweet peppers, soft onions. That is exactly what fills my kitchen when I walk in from whatever the day threw at me.
Ingredients
- 3 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 1 pound (~450 g) skinless, boneless chicken breasts (or thighs)
- ½ cup (~120 ml) chicken broth
- 1 packet taco or fajita seasoning (homemade blend below if you prefer)
- 8 flour tortillas, fajita or soft taco size
- Toppings: shredded cheese, sour cream, guacamole, salsa, fresh cilantro
How to make them
- Slice the bell peppers and onion into ¼ inch (~6 mm) strips. This can be done ahead of time — I keep sliced veggies in zip-top bags in the fridge on busy days.
- Place the peppers and onions at the bottom of the crockpot.
- Pour in the chicken broth, layer the chicken breasts on top, and sprinkle with the seasoning. Cover and cook on high for 3–4 hours or low for 4–6 hours.
- Remove the chicken and let it cool for a few minutes. Shred it with two forks (or slice into strips if you prefer) and mix it back in with the peppers and onions.
- Serve over warm tortillas with your choice of toppings.
Homemade taco or fajita seasoning
If you do not keep a packet on hand, this blend takes about thirty seconds to throw together:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
Serving ideas and sides
We serve these in tortillas most nights, but they work just as well over rice or quinoa, tucked into a burrito bowl with beans and sliced avocado, or even atop chopped greens for a lighter version.
For sides, roasted corn, black beans, refried beans, or a quick watermelon salad all pair nicely. A squeeze of lime on top is the one thing I never skip.
A few tips from my kitchen
Crispier veggies. If you prefer your peppers to hold their shape, add them partway through cooking instead of at the beginning. Put onion, broth, chicken, and seasoning in the crockpot first, then layer the bell peppers on top about 15–30 minutes before serving.
Frozen chicken. I recommend thawing the chicken before slow cooking. The USDA says chicken needs to reach an internal temperature of 165°F (74°C) for safe consumption, and frozen chicken can spend too much time in the danger zone — that is the range between 40–140°F (4–60°C) where bacteria grow most rapidly. Thawing first keeps things on the safe side.
Tomatoes. Yes, you can add them. Use one 14 oz (~397 g) can of diced tomatoes and omit the chicken broth entirely.
If I can make it on a Tuesday, it is a keeper. And these fajitas are exactly that — simple enough for a night when everything feels slightly behind schedule, but still worth setting the table for.
A note from Nora: The first time I made this recipe I forgot to add any seasoning at all and discovered my mistake only after shredding what amounted to very mild chicken. Sam was diplomatic. Our daughter just smiled, which she always does, so it did not help much. Since then the spice packet lives right next to the slow cooker — no more forgetting.
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