Description
Slow Cooker Chicken Fajitas are a simple, flavorful way to enjoy this Tex-Mex favorite with minimal effort. This easy recipe delivers tender, juicy chicken breast, bell peppers, and onions all simmered together in a well-seasoned sauce, creating a delicious filling for tortillas. Perfect for busy weeknights or meal prepping, these fajitas require just a few minutes of prep time before the slow cooker does all the work. Serve them with your favorite toppings for a fun and satisfying meal!
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (optional, for extra moisture)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 lime, juiced
- Fresh cilantro, for garnish
Ingredient Highlights
- Chicken Breast or Thighs: Both work well, but chicken thighs will be even more tender and flavorful.
- Bell Peppers: Use a mix of red, yellow, and green for a vibrant and flavorful dish.
- Seasoning Blend: The combination of chili powder, cumin, paprika, and garlic powder gives these fajitas their signature flavor.
- Lime Juice: Adds a bright, tangy finish to balance the spices.
Instructions
Prepare the Ingredients:
- Prepare the Vegetables: Slice the bell peppers and onion into thin strips. Mince the garlic.
- Season the Chicken: In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Rub the spice mixture onto the chicken breasts or thighs.
Slow Cooker Assembly:
- Layer the Ingredients: Place half of the sliced peppers and onions in the bottom of the slow cooker. Lay the seasoned chicken on top. Add the remaining peppers, onions, and minced garlic. Pour the olive oil and lime juice over the top. If using diced tomatoes, pour them in as well.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the vegetables and juices
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (on low)
Nutrition
- Calories: 220-250 kcal
- Fat: 5g
- Carbohydrates: 10g
- Protein: 25g