Easy Shredded Chicken Fajita Tacos

Easy Shredded Chicken Fajita Tacos

Do you have a “taco night” in your meal plan?

It seems like taco night has always been a go-to for me. I remember tacos being a frequent meal growing up and to this day I find myself incorporating some kind of mexican inspired dish into our meal plan almost every week!

I try to change it up here and there. Beef tacos, chicken tacos, maybe shrimp tacos…

I recently made shredded fajita chicken tacos and thought I’d share the simple recipe… if you can even call it a “recipe.”

Throw some chicken breasts into a crock-pot (can be frozen!)


Toss in some taco seasoning and a can of diced tomatoes and green chilies.

Cook on high for 3-4 hours or 6 hours on low. The meat will shred so easily when done! If you haven’t tried this before, you are missing out!

Then to make them “grown-up fajita tacos,” I chop up some bell peppers and onions.


I store half of what I chopped in the freezer to pull out for another meal. HUGE time-saver!


And for those of you that weighed in on our Facebook conversation about chopping onions without crying, you’ll be happy to know I gave the candle trick a whirl during this recipe! I lit a candle and sat it right beside my cutting board. I didn’t cry! I did have to stay very close to the candle though! (I bet if I had used a more fragrant candle it would have worked even better!) IMG_9045

Saute the peppers and onions in some oil, with some minced garlic and a little extra taco seasoning.


Then to top it all off I make a quick pico de gallo.

Dice the tomatoes, some onion (could also sub red onion), cilantro, and the juice and zest of a lime.



Guess who forgot to grab a lime at the store! Baby wipes and diapers are occupying my list these days!

Just add 1-2 tsp of apple cider vinegar for some acidity and voila! Problem-solved!

(Side story: I picked up this phrase from my nephew, Logan. We were playing a rhyming game and he rattled off rabbit, habit… dang-nabbit! I was rolling! He is so funny and sometimes doesn’t even know it!) 

I made these on a Friday evening and with some extra time I also made homemade tortillas. They are very easy but take a little time. I like to make a big batch and then use them for various meals throughout the week.


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Here is the recipe I followed from The Cafe.  And here is the link to the pin on Pinterest where I found the recipe!

That’s it! Build a taco and call it a night! A taco night!


Easy Shredded Chicken Fajita Tacos
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

Easy week night meal! Grown-up taco night!
Shredded Chicken:
  • 4 chicken breasts
  • 1 can diced tomatoes and green chilies
  • ¾ pkg taco seasoning
Pepper Mixture:
  • 3 bell peppers (green, red and yellow), sliced into strips
  • ¾ large onion, sliced into strips
  • 1 garlic clove, minced
  • ¼ pkg taco seasoning
  • 2 Tbsp vegetable or canola oil
Pico de gallo:
  • 1 tomato, diced
  • 1 Tbsp. chopped cilantro
  • ¼ large onion, diced or minced
  • 1-2 tsp. apple cider vinegar or the juice and zest of 1 lime
Optional Toppings:
  • Salsa
  • Sour Cream
  • Guacamole

  1. Toss chicken, taco seasoning and diced tomatoes/chillies into the slow cooker. Cook chicken on high for 3-4 hours or low for 6 hours. Shred and serve.
  2. Toss sliced peppers, onions and minced garlic into oil and sauté with taco seasoning.
  3. Chop tomato, onion, and cilantro. Add in cider or lime zest and juice and toss to combine.
  4. Serve chicken on tortillas with peppers, pico and optional toppings.

Thanks for stopping in!

– Lauren





  1. chrisscheuer says:

    Your fajitas sound wonderful. I love the idea of cooking the chicken in the crockpot, so smart! Thanks for the link!

    • laurenrustichoney says:

      And thank you for sharing your tortilla recipe! They are so delicious and versatile! 🙂 Thanks for stopping by!

  2. We love fajitas. Many times I never use the peppers, but looking at this reminds me I should take the time to do it!