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Slow Cooker Chicken Fajitas - Easy, Flavorful, and Hands-Off

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 3 bell peppers, sliced (a mix of red, yellow, and green works well)
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, drained (fire-roasted if you have them)
  • 2 tablespoons fresh lime juice (plus wedges for serving)
  • 2 tablespoons olive oil
  • 8–10 small flour or corn tortillas, warmed
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, avocado or guacamole, salsa, pickled jalapeños
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)

Method
 

  1. Prep the veggies. Slice the bell peppers and onion into 1/2-inch strips. You want them thick enough to hold up during slow cooking.
  2. Make the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes if using.
  3. Layer the slow cooker. Add half the peppers and onions to the bottom of the slow cooker. Drizzle with 1 tablespoon olive oil. Sprinkle with about one-third of the seasoning blend.
  4. Add the chicken. Place the chicken breasts on top. Sprinkle the remaining seasoning evenly over the chicken. Add garlic and drained tomatoes around the chicken. Drizzle with the remaining tablespoon of olive oil.
  5. Top with veggies. Scatter the remaining peppers and onions over the chicken. This helps the veggies steam and prevents the chicken from drying out.
  6. Cook low and slow. Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Low is best for juicy results.
  7. Shred or slice. Remove the chicken to a cutting board and shred with two forks or slice against the grain. Return the chicken to the slow cooker and toss with the peppers, onions, and juices.
  8. Brighten it up. Stir in the lime juice. Taste and adjust salt or lime as needed. For a richer, slightly charred flavor, spread the chicken and veggies on a sheet pan and broil for 3–4 minutes until the edges caramelize, then return to the juices.
  9. Warm the tortillas. Heat tortillas in a dry skillet for 30–60 seconds per side or wrap in foil and warm in a low oven. Keep them covered so they stay soft.
  10. Serve. Spoon the chicken and peppers into tortillas. Top with cilantro and your favorite add-ons like avocado, cheese, and a dollop of sour cream. Serve with lime wedges.