Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 packet fajita seasoning
- 1 can diced tomatoes with green chilies (optional)
- Tortillas, for serving
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Layer the sliced red and green bell peppers and the sliced onion on top.
- Sprinkle the fajita seasoning evenly over everything.
- Add the can of diced tomatoes with green chilies if using.
- Stir lightly to distribute the seasoning and tomatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Check that the internal temperature of the chicken reaches 165°F (74°C).
- Shred the chicken with two forks right in the crockpot.
- Stir well and adjust seasoning as needed.
- Warm tortillas just before serving.
Notes
Use a meat thermometer to ensure chicken is fully cooked. Avoid soggy tortillas by warming them briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow-Cooking
- Cuisine: Mexican
- Diet: Gluten-Free