Flavorful Slow Cooker Chicken Fajitas
Slow cooker chicken fajitas loaded with bold spices and tender, juicy strips. An easy, flavor-packed dinner perfect for busy nights.
Ingredients
- Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
- Bell peppers: 3 large (mix of red, yellow, and green), sliced into strips
- Onion: 1 large yellow or red onion, sliced into thin wedges
- Garlic: 3 cloves, minced
- Diced tomatoes or salsa: 1 (14.5-ounce) can fire-roasted diced tomatoes, drained, or 1 cup thick salsa
- Lime: 1 lime, juiced (plus wedges for serving)
- Olive oil: 1 to 2 tablespoons
- Chicken broth: 1/4 cup (optional, for extra moisture)
- Fresh cilantro: 1/4 cup, chopped (optional, for garnish)
- Tortillas: Warm flour or corn tortillas, for serving
- Fajita seasoning blend:
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ to 1/2 teaspoon crushed red pepper or cayenne (optional, for heat)
- Toppings (optional): Sour cream or Greek yogurt, shredded cheese, pico de gallo, avocado or guacamole, pickled jalapeños
Instructions
- Prep the vegetables: Slice the bell peppers into thin strips and the onion into thin wedges. Mince the garlic. Set aside.
- Make the seasoning: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, pepper, garlic powder, and crushed red pepper or cayenne if using.
- Season the chicken: Pat the chicken dry and rub with olive oil. Sprinkle about half of the seasoning evenly over both sides of the chicken.
- Layer the slow cooker: Add half the peppers and onions to the bottom of the slow cooker. Place the seasoned chicken on top. Scatter the remaining peppers and onions over the chicken.
- Add flavor and moisture: Sprinkle the remaining seasoning over the vegetables. Add the minced garlic. Pour the drained diced tomatoes (or salsa) over everything. Add chicken broth if you prefer a saucier result.
- Cook: Cover and cook on Low for 4 to 5 hours, or on High for 2.5 to 3 hours, until the chicken is cooked through and easily shreds.
- Shred or slice: Remove the chicken to a cutting board and shred with two forks or slice into strips. Return it to the slow cooker and toss with the peppers, onions, and juices.
- Finish with lime: Stir in fresh lime juice and adjust salt and pepper to taste. Fold in chopped cilantro if you like.
- Warm the tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in the oven. Keep them covered so they stay soft.
- Serve: Use tongs to pile the chicken and veggies onto tortillas. Add your favorite toppings and a squeeze of lime.
