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Crockpot Fajitas

This Crockpot fajita recipe is super easy and can include whatever protein you like. Some prefer meatless with mushrooms, some like fish beef or chicken. The base recipe is the same but you can make this recipe yours.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course, One Dish Meal
Cuisine: Mexican
Keyword: crockpot, fajitas, low calorie, slowcooker, vegetarian
Servings: 6
Author: Grandma Antoinette

Equipment

Ingredients

  • 1 14.5 oz can petite diced tomatoes with green chilies
  • 3 bell peppers ideally 1 red, 1 yellow and 1 green cored and sliced
  • 1 large yellow onion halved and sliced
  • 6 cloves garlic minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp fresh lime juice
  • 1 Tbsp honey

Protein options:

  • 2 lb chicken breast cut into strips
  • 2 cup portobello mushrooms sliced and peeled with the stems removed
  • 1 can black beans
  • 1 can garbanzo beans

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with your choice of protein.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over protein. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 1/2 - 3 hours or low heat 4 - 6 hours.
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with the protein and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

Optional Toppings
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)