Perfectly Seasoned Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas make a no-hassle meal, blending tender chicken, bell peppers, and Tex-Mex spices for easy, flavorful dining.

Slow Cooker Chicken Fajitas Recipe

Whether it’s for a busy weeknight dinner or a casual gathering, these chicken fajitas promise a mouthwatering experience with minimal effort. Think tender chicken soaked in Tex-Mex spices, accompanied by a colourful mix of bell peppers and onions, all slow-cooked to perfection. This dish is not only a crowd-pleaser but also a time-saver, allowing you to serve up a delicious meal without the fuss of constant tending.

Ingredients

• 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
• 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
• 2 Tbsp fresh lime juice
• 1 Tbsp honey

For serving:

• 12 6-inch flour tortillas
• Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instructions

• Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer.
• Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
• In a bowl whisk together chili powder, cumin, paprika, coriander, salt, and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip the chicken and sprinkle in the remainder. Top with the remaining half of the tomatoes, then layer in the remaining peppers and onions.
• Cover and cook on HIGH heat for about 2 – 3 hours or low heat for 4 – 6 hours, until chicken has cooked through and veggies are tender.
• Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in the slow cooker (mostly tomato liquid) and discard.
• In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional).
• Gently toss. Serve warm in warmed tortillas and optional toppings.

Serving Suggestions

• Cilantro Lime Rice
• Refried Beans
• Mexican Street Corn (Elote)
• Mexican Quinoa Salad
• Chips and Salsa/Guacamole

Tips and Tricks

• If you prefer crisper bell peppers, add them about 30 minutes before the end of cooking.
• Warm the tortillas before serving. You can wrap them in a damp towel and heat them in the microwave, or warm them in a dry skillet for a few seconds on each side.
• Adjust the amount of chili powder according to your preference for spice levels. Always use mild chili powder if you are sensitive to heat.