Name: Slow Cooker Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Tex-Mex
Ingredients: 1 medium red bell pepper, sliced; 1 medium green bell pepper, sliced; 1 medium yellow bell pepper, sliced; 1 large onion, sliced; 10 oz diced tomatoes (1 small can); 4 oz green chiles (1 small can); 3 large chicken breasts, boneless and skinless; 2 tablespoons fajita seasoning; 1 lime, juiced; 8 tortillas, for serving

Description

This Slow Cooker Chicken Fajitas recipe offers a delicious and hands-off way to prepare a classic Tex-Mex favorite. Tender, juicy chicken breasts are slow-cooked with a colorful blend of bell peppers, onions, diced tomatoes, and green chiles, infused with zesty fajita seasoning and fresh lime juice. Perfect for a family-friendly meal, this recipe yields flavorful fajitas ready to be served with warm tortillas and your favorite toppings.

Ingredients

Scale

Vegetables

1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 large onion, sliced

Canned Goods

10 oz diced tomatoes (1 small can)
4 oz green chiles (1 small can)

Protein

3 large chicken breasts, boneless and skinless

Seasoning & Extras

2 tablespoons fajita seasoning
1 lime, juiced
8 tortillas, for serving

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Instructions

Prepare the slow cooker base: Start by adding half of the sliced bell peppers and onions into the bottom of your slow cooker. This vegetable layer creates a foundation of flavor and moisture for cooking the chicken.
Add chicken and seasoning: Place the boneless, skinless chicken breasts on top of the vegetable layer. Sprinkle 1 tablespoon of fajita seasoning evenly over the chicken to infuse spices into the meat as it cooks.
Layer remaining ingredients: Next, add the diced tomatoes, green chiles, and the remaining sliced bell peppers and onions on top of the chicken. Season with the remaining tablespoon of fajita seasoning and pour the fresh lime juice over everything to brighten the dish.
Cook the fajitas: Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. The chicken will become tender and fully cooked, absorbing the flavors of the vegetables and spices.
Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the meat or slice it into strips. Return the shredded chicken to the slow cooker and thoroughly mix it with the cooked vegetables and flavorful juices.
Serve: Warm your tortillas, then spoon the chicken and vegetable mixture into each one. Customize your fajitas with toppings like sour cream, guacamole, or shredded cheese for a complete meal.

Notes

You can adjust the fajita seasoning to your preferred level of spice or use a homemade blend.
For a lower-carb option, serve with lettuce wraps instead of tortillas.
If you don’t have a slow cooker, you can cook everything in a covered skillet over low heat, stirring occasionally.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Adding fresh cilantro or a dollop of sour cream can enhance the flavor when serving.