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Slow Cooker Chicken Fajitas Recipe

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3.8 from 14 reviews

This Slow Cooker Chicken Fajitas recipe is an easy, flavorful meal perfect for busy days. Tender chicken breasts are slow-cooked with colorful bell peppers, onions, and a blend of spices in a savory tomato base. Finished with a tangy lime and honey glaze, these fajitas can be served with tortillas and your favorite toppings like cilantro, sour cream, and guacamole for a delicious Mexican-inspired dinner.

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

Finishing Touches

  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 12 6-inch flour tortillas
  • Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instructions

  1. Layer Ingredients: Pour half of the canned diced tomatoes into the bottom of the slow cooker, spreading evenly. Then, layer half of the sliced bell peppers and onions on top. Sprinkle the minced garlic evenly over the vegetables, then place the chicken breasts on top.
  2. Season Chicken: In a bowl, whisk together chili powder, cumin, paprika, coriander, salt, and pepper. Sprinkle half of this seasoning mixture onto the chicken breasts, flip the chicken, and sprinkle the remaining seasoning on the other side. Next, add the remaining diced tomatoes, and layer the rest of the peppers and onions on top.
  3. Cook Slowly: Cover the slow cooker 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.
  4. Prepare Chicken: Remove the chicken breasts from the slow cooker and slice into strips or shred as desired. Ladle out 1 cup of the broth from the slow cooker (mostly tomato liquid) and discard the rest.
  5. Finish with Lime and Honey: In a small bowl, whisk together fresh lime juice and honey. Add this mixture along with the chicken back into the slow cooker with the reserved broth. Season with additional salt to taste, and optionally add chopped cilantro. Gently toss everything together to combine and heat through.
  6. Serve: Warm the flour tortillas and serve the chicken fajita mixture inside, topped with cilantro, sour cream, salsa, guacamole, sliced avocados, or shredded Mexican cheese as desired.

Notes

  • For extra flavor, you can add 1/4 cup chopped fresh cilantro when mixing in the lime and honey glaze.
  • If you prefer spicier fajitas, consider adding a pinch of cayenne pepper or sliced jalapeños.
  • Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
  • Adjust seasoning amounts to taste, especially salt and pepper, depending on your preference.

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