Easy-Prep Slow Cooker Chicken Fajitas

Square photo of two slow cooker chicken fajitas on a white plate garnished with cilantro and jalapeno.

Easy-Prep Slow Cooker Chicken Fajitas

These Crockpot Fajitas are so simple to make and easy enough for any night of the week. The garlic makes it just a little bit spicy, so feel free to dial it back if you are especially sensitive or serving little ones.

Course Main

Cuisine American, Mexican

Keyword slow cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 265kcal

Author Wendy Polisi

Equipment

Crock-Pot

Ingredients

1 ½ pound boneless skinless chicken cut into strips
⅓ cup lime juice
¼ cup olive oil or avocado oil
1 tablespoon minced garlic
1 tablespoon chili powder
1 ½ teaspoons ground cumin
Salt and pepper to taste
3 small bell peppers cut into strips
2 large onions sliced
1 cup salsa
For serving: gluten-free tortillas shredded cheese, sour cream, salsa

Instructions

Place the chicken in a shallow dish.
In a small bowl, combine the lime juice, olive oil, garlic, chili powder, and ground cumin. Season to taste with salt and pepper.
Pour over the chicken and marinate in the refrigerator for at least 4 hours or overnight.
Pour the chicken and marinade in your crock-pot. Top with peppers and onions. Pour salsa over the vegetables.
Cover and cook over high heat for 2 hours or low heat for 3 to 4 hours, until the chicken is cooked through.
Serve with warm tortillas and desired toppings.

Notes

Storage

Leftovers may be stored in the refrigerator in a sealed container for up to four days.

You can freeze leftovers for up to three months. I recommend freezing in individual containers for easy lunches.

Nutrition