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Slow Cooker Chicken Fajitas

This slow cooker chicken fajitas are tender, smoky, and bursting with flavor. Juicy chicken breasts and colorful peppers cook low and slow, developing deep spice and citrus notes, resulting in a juicy, shredded filling with a slightly charred, tender texture. Perfect for a hands-off, cozy meal served with warm tortillas and fresh toppings.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3 bell peppers (red, yellow, green) sliced into strips
  • 1 onion thinly sliced
  • 2 pounds chicken breasts boneless, skinless, cut into strips
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 pinch cayenne pepper optional, for heat
  • 2 tablespoons olive oil
  • 2 limes lime juice freshly squeezed
  • 2 cloves garlic minced
  • optional cilantro, avocado, sour cream for toppings

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Begin by slicing the bell peppers into thin strips and peeling the onion into similar slices. Set aside on a cutting board.
  2. Pat the chicken breasts dry and then cut them into roughly 2-inch strips. This helps with even seasoning and cooking.
  3. In a small bowl, mix cumin, smoked paprika, chili powder, garlic powder, and cayenne pepper to create your fajita seasoning.
  4. Toss the chicken strips with half of the spice mix, ensuring each piece is well coated. In a separate bowl, toss the sliced peppers and onions with the remaining spice mix and 1 tablespoon of olive oil.
  5. Layer the seasoned chicken in the bottom of the slow cooker, then top with the peppers and onions. Drizzle the lime juice over everything and add the minced garlic.
  6. Cover the slow cooker and cook on low for 4 to 6 hours. The aroma will turn smoky and spicy, and the chicken will become tender and easy to shred.
  7. Once cooked, shred the chicken using two forks directly in the slow cooker or transfer to a plate and shred. The peppers should be soft but still retain some bite, and the chicken juicy.
  8. Let the mixture rest uncovered for about 5 minutes. This helps the juices settle and prevents sogginess.
  9. Serve the smoky, juicy chicken and peppers in warm tortillas with fresh cilantro, sliced avocado, and a dollop of sour cream for a complete, flavorful fajita experience.