Description
Slow Cooker Chicken Fajitas are an easy and flavorful Tex-Mex meal made with tender strips of chicken, bell peppers, onions, and spices—perfect for a fuss-free dinner with minimal prep.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (optional, for garnish)
- Flour or corn tortillas, for serving
- Optional toppings: sour cream, shredded cheese, avocado, salsa
Instructions
- Place sliced bell peppers and onions in the bottom of the slow cooker.
- Lay chicken breasts on top of the vegetables.
- Sprinkle all the spices evenly over the chicken and vegetables.
- Pour drained diced tomatoes over the top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with vegetables and juices.
- Stir in lime juice just before serving. Taste and adjust seasoning if needed.
- Serve warm in tortillas with desired toppings.
Notes
- For extra flavor, marinate the chicken overnight with the spices and lime juice.
- You can use chicken thighs instead of breasts for a juicier texture.
- This makes great leftovers and is freezer-friendly.
Nutrition
- Serving Size: 1/6 of chicken and vegetables (not including tortillas or toppings)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg