Slow Cooker Chicken Fajitas

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No need to stand over the stove—these slow cooker fajitas are bursting with bold Tex-Mex flavors. Juicy chicken, bell peppers, and onions cook in a blend of spices for a perfect filling for tortillas. Just set it, forget it, and enjoy a hassle-free dinner with minimal effort.

Slow Cooker Chicken Fajitas
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Slow Cooker Chicken Fajitas

0.0 from 0 votes
Servings

4

servings

These slow cooker fajitas are bursting with bold Tex-Mex flavors. Juicy chicken, bell peppers, and onions cook in a blend of spices for a perfect filling for tortillas.

Cook Mode

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Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs

  • 3 bell peppers (red, yellow, and green), sliced

  • 1 large onion, sliced

  • 3 cloves garlic, minced

  • 1 can (10 ounces) diced tomatoes with green chilies, undrained

  • 1 tablespoon olive oil

  • 2 teaspoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper (optional, for heat)

  • Juice of 1 lime

  • 1/4 cup chopped fresh cilantro (optional)

  • Flour or corn tortillas, for serving

  • Optional toppings: shredded cheese, sour cream, guacamole, salsa

Directions

  • Add the sliced bell peppers and onions to the bottom of the slow cooker.
  • Place the chicken breasts or thighs on top of the vegetables.
  • In a small bowl, mix the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Sprinkle evenly over the chicken.
  • Pour the diced tomatoes with green chilies over the top. Add the minced garlic and drizzle with olive oil.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together and squeeze in fresh lime juice.
  • Serve the fajita mixture in warm tortillas with your favorite toppings. Sprinkle with fresh cilantro if desired.

Notes

  • 1. For extra charred flavor, broil the shredded chicken and vegetables on a baking sheet for 5 minutes before serving.
    2. This mixture also works great over rice, in burrito bowls, or as a topping for nachos.
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Slow Cooker Chicken Fajitas

No need to stand over the stove—these slow cooker fajitas are bursting with bold Tex-Mex flavors. Juicy chicken, bell peppers, and onions cook in a blend of spices for a perfect filling for tortillas. Just set it, forget it, and enjoy a hassle-free dinner with minimal effort.

Slow Cooker Chicken Fajitas
Pin
Print

Slow Cooker Chicken Fajitas

0.0 from 0 votes
Servings

4

servings

These slow cooker fajitas are bursting with bold Tex-Mex flavors. Juicy chicken, bell peppers, and onions cook in a blend of spices for a perfect filling for tortillas.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs

  • 3 bell peppers (red, yellow, and green), sliced

  • 1 large onion, sliced

  • 3 cloves garlic, minced

  • 1 can (10 ounces) diced tomatoes with green chilies, undrained

  • 1 tablespoon olive oil

  • 2 teaspoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper (optional, for heat)

  • Juice of 1 lime

  • 1/4 cup chopped fresh cilantro (optional)

  • Flour or corn tortillas, for serving

  • Optional toppings: shredded cheese, sour cream, guacamole, salsa

Directions

  • Add the sliced bell peppers and onions to the bottom of the slow cooker.
  • Place the chicken breasts or thighs on top of the vegetables.
  • In a small bowl, mix the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Sprinkle evenly over the chicken.
  • Pour the diced tomatoes with green chilies over the top. Add the minced garlic and drizzle with olive oil.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together and squeeze in fresh lime juice.
  • Serve the fajita mixture in warm tortillas with your favorite toppings. Sprinkle with fresh cilantro if desired.

Notes

  • 1. For extra charred flavor, broil the shredded chicken and vegetables on a baking sheet for 5 minutes before serving.
    2. This mixture also works great over rice, in burrito bowls, or as a topping for nachos.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest