Easy Slow Cooker Chicken Fajitas
Tender shredded chicken, bell peppers, and onions cook with Rotel and taco seasoning for an easy, family-friendly Crockpot dinner. Serve the filling in warm tortillas with cheese, guacamole, salsa, sour cream, and your favorite fajita toppings.
Servings: 6
Equipment
- 1 5-6 quart slow cooker
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 medium yellow onion sliced
- 1 large red bell pepper cut into thick strips
- 1 large green bell pepper cut into thick strips
- 1 10-ounce can Rotel with juices or diced tomatoes with green chiles
- 1 packet taco seasoning or 1/4 cup homemade taco seasoning
- flour or corn tortillas warmed for serving
- toppings cheese, salsa, guacamole, sour cream, etc.
Instructions
- Prepare the chicken: Place chicken breasts or thighs in the bottom of the slow cooker. If using large chicken breasts, cut them in half lengthwise.
- Season: Sprinkle 1 packet or ¼ cup of homemade taco seasoning over the chicken.
- Add the vegetables: Arrange thick sliced bell peppers and onions evenly over the chicken.
- Add the Rotel. Pour the entire 10 ounce can of Rotel, including its juices, over the chicken and vegetables.
- Cook the chicken: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Begin checking at the early part of the time range. The chicken is ready when its thickest portion reaches 165 ℉ and it is tender enough to shred easily with two forks.
- Adjust the cooking liquid: Remove the chicken and peppers and onions with the slotted spoon. Keep only enough cooking liquid to keep the chicken moist. Reserve the rest of the liquid in case more needs to be added. Return the chicken and vegetables to the liquid and stir to combine.
- Serve: Spoon the chicken fajita mixture into warm tortillas and add your favorite toppings.
Notes
- Slow-cooker temperatures vary. Check the chicken early and rely on an internal temperature of 165 degrees Fahrenheit rather than cooking for the maximum time automatically.
- For firmer peppers, reserve half of the sliced peppers and add them during the last 30-60 minutes of cooking. Cut the peppers into thick strips if adding them at the beginning.