🛒 Ingredients:
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2–3 chicken breasts (boneless, skinless)
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3 bell peppers (use red, green & yellow for color), sliced
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1 large onion, sliced
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1 can (10 oz) diced tomatoes with green chilies (like Rotel)
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2 tsp chili powder
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1 tsp cumin
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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1 tbsp lime juice
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2 tbsp olive oil (optional)
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Tortillas (flour or corn), for serving
Optional toppings:
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Sour cream
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Shredded cheese
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Guacamole
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Salsa
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Cilantro
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Lime wedges
🧑🍳 Instructions:
1. Prep the Veggies
Slice your bell peppers and onion, then toss them into the bottom of the crockpot.
2. Layer the Chicken
Place the chicken breasts on top of the veggies.
3. Add Flavor
Sprinkle in all your seasonings, then pour the diced tomatoes (with juices) over everything. Drizzle in olive oil and lime juice if using.
4. Cook Low & Slow
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Low for 6–7 hours
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or High for 3–4 hours
You’ll know it’s ready when the chicken is super tender and shreds easily.
5. Shred the Chicken
Use two forks to shred the chicken in the crockpot, then mix it all together so it soaks up the juices and flavors.
6. Serve It Up
Scoop the fajita mix into warm tortillas and load up with your favorite toppings!
💡 Pro Tips:
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Want it spicier? Add a chopped jalapeño or a dash of cayenne.
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Serving a crowd? Double the recipe—it scales great!
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Leftovers are amazing in quesadillas, burrito bowls, or even over rice.
Let me know if you want a low-carb version, a sheet pan alternative, or a homemade fajita seasoning mix!