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Slow Cooker Chicken Fajitas Recipe

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4.2 from 14 reviews

This Slow Cooker Chicken Fajitas recipe offers a flavorful and easy way to enjoy classic fajitas with tender, slow-cooked chicken and vibrant bell peppers and onions. Perfect for a hands-off meal, the slow cooker melds spices, fresh vegetables, and chicken into a deliciously juicy and aromatic dish that can be served with warm tortillas and your favorite toppings.

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 black pepper

Additional Ingredients

  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 12 6-inch flour tortillas
  • Cilantro (optional, for garnish)
  • Sour cream (optional, for serving)
  • Salsa (optional, for serving)
  • Guacamole or sliced avocados (optional, for serving)
  • Shredded Mexican cheese (optional, for serving)

Instructions

  1. Layer Ingredients in Slow Cooker: Pour half of the canned 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, then place the chicken breasts on top.
  2. Season the Chicken: In a bowl, whisk together chili powder, ground cumin, paprika, ground coriander, salt, and black pepper. Sprinkle half of this spice mixture evenly over the chicken breasts. Flip the chicken breasts and sprinkle the remaining seasoning on the other side. Layer the remaining tomatoes, bell peppers, and onions on top of the chicken.
  3. Cook: 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 thoroughly cooked and the vegetables are tender.
  4. Prepare Chicken for Serving: Remove the chicken breasts from the slow cooker and cut them into strips or shred them as preferred. Ladle out about 1 cup of the cooking liquid (mostly tomato broth) from the slow cooker and discard it.
  5. Finish and Serve: In a small bowl, whisk together fresh lime juice and honey. Add this mixture along with the shredded chicken back into the slow cooker. Optionally add chopped cilantro and season with more salt if desired. Gently toss to combine. Serve the chicken and vegetable mixture warm inside warmed flour tortillas with optional toppings like cilantro, sour cream, salsa, guacamole, or shredded cheese.

Notes

  • Using a variety of colored bell peppers adds visual appeal and a balance of flavors.
  • Adjust cooking time depending on your slow cooker’s heat levels and the size of chicken breasts.
  • Feel free to substitute flour tortillas with corn tortillas for a gluten-free option if preferred.
  • The lime juice and honey mixture brightens and balances the savory flavors at the end of cooking.
  • Leftover fajita filling can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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