This is easy crockpot chicken fajitas. They keep the fajita flavor, but you can do most of the work ahead of time and let the slow-cooker finish the job for you. I didn’t get any good “after” shots because it ALL got eaten up! Yay!

Start by slicing your veggies.

Next, preheat a cast iron skillet over high heat. If you don’t have cast iron, any old pan will do. I just prefer the cast iron for this sort of thing. You want to give your veggies a little color and a little char. You need that slightly smoky flavor to make it more “fajita” and less veggie tacos.

Need more easy recipes? I’d recommend my Instant Pot Roast with Gravy! If you are in the mood for more chicken, this Honey Garlic Ginger Chicken Stir Fry might just do the trick.

Take all those charred veggies and set them aside.
Now take your chicken and put it into the bottom of your crockpot (or SLOW COOKER, whatever you prefer, but when you come to my house you get a band-aid when you get hurt and some jello to make you feel better along with a kleenex to dry your tears. I can’t help it.)
I have gone back to using the individually frozen breasts for this kind of thing. I prefer the fresh chicken breasts, but the price has been INSANE lately, so I’m cutting a few corners here and there where I don’t think the end result will suffer too badly. Plus, you can toss them in frozen! Bonus!

Shake some seasoning onto those chicken breasts. Liberally season with salt, pepper, cumin, onion powder, garlic powder, oregano, and chili powder. Technically you COULD just rip open a packet of taco or fajita seasoning and sprinkle that on top here instead of all the individual spices and herbs, but that’s up to you. I didn’t happen to have one on hand…

Cover that with about a cup to a cup and a half of your favorite salsa.

Now put the veggies on top of all that.

Cover, and cook for 6-7 hours on low, or 4-5 hours on high. Cooking time varies depending on your specific slow cooker. Start checking after 3ish hours until it is fully cooked. Shred your fully cooked chicken and serve these with some tortillas, limes, sour cream, and Cholula.