This dump-and-set recipe is an effortless way of making a flavorful Mexican-style dinner any night of the week. Easy crockpot chicken fajitas are made with juicy chicken, taco seasoning, and tender crispy veggies cooked low and slow until the flavors marry and it's ready to serve!
1(10-ounce) canROTEL Mild Diced Tomatoes and Green Chilies
½red onion, halved and thinly sliced
4garlic cloves, thinly sliced
3bell peppers, halved and thinly sliced
1lime, juiced (about 2 Tablespoons)
12corn tortillas, for serving
Optional toppings: Chopped cilantro, Guacamole or avocado, Shredded cheese, Sour cream, Pico de Gallo
Instructions
In the bottom of a crockpot, coat the chicken in the taco seasoning, salt, and pepper. Add the tomatoes, onion, and garlic.
Cover and cook on High 2 to 3 hours or Low 4 to 6 hours, until chicken is cooked through. Add the bell peppers 30 minutes before cooking time ends to keep the peppers from getting too soft.
Transfer the chicken to a cutting board and cut into slices of shred. Remove 1 cup liquid from the crockpot and discard. Return chicken to the pot. Stir in lime juice until well combined. Season with salt and pepper.
Serve warm in tortillas with your favorite fajita toppings. Enjoy!
Notes
Bell peppers: You can add the bell peppers when you add the onions to make things easier, but they might end up losing a bit of crispness by doing so.