Juicy, flavor-packed easy Crockpot fajitas made with tender chicken, colorful bell peppers, and zesty Tex-Mex spices. Perfect for busy weeknights.

Scale

2–3 boneless, skinless chicken breasts (or beef strips)

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium red onion, thinly sliced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup chicken broth or water

1 tablespoon fresh lime juice

Optional: chopped cilantro, tortillas, rice, shredded cheese, sour cream for serving

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1. Wash and slice all the bell peppers and onion.

2. Trim and pat dry the chicken breasts or beef strips.

3. Combine all spices in a small bowl to make the seasoning mix.

4. Rub half of the spice blend onto the meat.

5. Place the meat into the Crockpot.

6. Top with sliced onions and peppers.

7. Sprinkle the rest of the spices on top.

8. Pour in chicken broth and lime juice.

9. Cover and cook on low for 5–6 hours or high for 3–4 hours.

10. Shred the meat with forks and mix with veggies.

Layer vegetables on top to avoid sogginess.

Don’t skip lime juice—it brightens the dish.

Refrigerate leftovers up to 4 days or freeze up to 3 months.