Print

Easy Slow Cooker Chicken Fajitas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

These Easy Slow Cooker Chicken Fajitas are a flavorful and convenient meal perfect for busy weeknights. Tender chicken breasts cook slowly with vibrant bell peppers, onions, and a savory blend of spices, resulting in a juicy, aromatic filling. Served warm in soft flour tortillas and customizable with your favorite toppings like cilantro, sour cream, and guacamole, this recipe brings restaurant-quality fajitas right to your home with minimal effort.

Ingredients

Chicken and Vegetables

  • 2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 3 bell peppers (preferably 1 red, 1 yellow, and 1 green), cored and sliced
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced

Spices and Seasonings

  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper

Additional Flavorings

  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey

To Serve

  • 12 6-inch flour tortillas
  • Cilantro (optional)
  • Sour cream (optional)
  • Salsa (optional)
  • Guacamole or sliced avocados (optional)
  • Shredded Mexican cheese (optional)

Instructions

  1. Layer Ingredients in Slow Cooker: Pour half of the canned diced tomatoes with green chilies into the bottom of the slow cooker and spread evenly. Add half of the sliced bell peppers and half of the sliced onions on top. Sprinkle the minced garlic evenly over the vegetables. Place the chicken breasts on top of this layer.
  2. Season the Chicken: In a bowl, whisk together chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Sprinkle half of this seasoning mixture evenly over the chicken breasts, then flip the chicken and sprinkle the remaining seasoning on the other side. Add the remaining diced tomatoes, bell peppers, and onions over the chicken to complete the layering.
  3. Cook the Fajitas: Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is fully cooked and the vegetables are tender. The slow cooking allows the flavors to meld and the meat to become juicy and tender.
  4. Prepare the Chicken & Broth: Remove the cooked chicken breasts from the slow cooker and slice into strips or shred as desired. Ladle out one cup of the broth (mostly tomato liquid) from the slow cooker and discard the rest of the liquid to avoid excess moisture.
  5. Mix in Lime and Honey: In a small bowl, whisk together fresh lime juice and honey. Pour this mixture into the slow cooker along with the sliced or shredded chicken. Optionally, add chopped cilantro at this point. Gently toss everything together to evenly coat the chicken and vegetables with the bright, sweet-tangy sauce. Adjust salt to taste.
  6. Serve: Warm the flour tortillas according to package instructions. Spoon the chicken fajita mixture onto each tortilla and top with optional garnishes such as cilantro, sour cream, salsa, guacamole or sliced avocados, and shredded Mexican cheese. Serve immediately for a delicious and colorful meal.

Notes

  • You can use any combination of bell pepper colors for a vibrant dish.
  • Adjust the chili powder quantity to control the spiciness level.
  • For added freshness, sprinkle chopped cilantro just before serving.
  • Leftover chicken fajita mix can be refrigerated for up to 3 days.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option, but note that the diet classification would change.

Find it online: https://lauracooks.com/easy-slow-cooker-chicken-fajitas-recipe/