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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Crockpot Chicken Fajitas

Hands off, yet filled with big Tex-Mex flavors, these crockpot chicken fajitas are a crowd-pleasing dinner. Made with a flavorful homemade fajita seasoning, fire roasted tomatoes, bell peppers and onions.

PREP TIME: 15 minutes

COOK TIME: 4 hours

TOTAL TIME: 4 hours 15 minutes

SERVINGS: 8 servings


2 tablespoons Honey

1 tablespoon Olive Oil

1 tablespoon Chili Powder

1 tablespoon Cumin

1 tablespoon Paprika

1 teaspoon Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 cup Fire Roasted Diced Tomatoes

2 pounds Boneless, Skinless Chicken Breasts


1 Lime, juiced

4 Bell Peppers, sliced (any colors)

1 Onion, sliced (yellow, white or red)



Greek Yogurt

Avocado, sliced

Cheese, shredded


1. COMBINE - In the base of a 5 or 6 quart slow cooker, stir together the honey, olive oil, chili power, cumin, paprika, salt, onion powder, garlic powder and fire roasted tomatoes. Add the chicken breasts, and turn to coat in the mixture.

2. COOK - Put the lid on the slow cooker, then program to cook on LOW for -5 hours.

3. ADD PEPPERS - 2 hours before serving, add the onions, and pepper to the slow cooker. You can stir them in, or just let them sit on top.

4. SHRED CHICKEN - Once the cooking cycle has completed, transfer the chicken to a clean bowl using tongs. Shred the chicken with two forks or using an electric hand mixer.

5. TOSS BACK UP - Return the shredded chicken to the slow cooker with a squeeze of lime juice, and stir everything up with tongs.


1. You may swap fire roasted tomatoes for Rotel (caution-spicy!) or regular diced tomatoes.

2. You may use bone-in chicken breasts or boneless, skinless chicken thighs; adjust the cook time to 5-6 hours on LOW.


1. After cooking, cool completely before portioning out in an air tight container. Refrigerate for up to 4 days.


1. Reheat in the microwave or (best) in a frying pan over medium heat. Heat until steaming hot. Do not reheat more than once.

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