Slow Cooker Chicken Fajitas Recipe
Slow Cooker Chicken Fajitas are an easy way to cook tender, sliced chicken with colorful peppers and onions, all seasoned with a homemade fajita seasoning. Everything cooks together in the slow cooker for a flavorful filling that is perfect for warm tortillas and your favorite toppings.
Serving Size 6 Servings
Ingredients
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 3 bell peppers sliced into 1/4 inch thick strips
- 1 large yellow onion sliced into 1/4 inch thick strips
- 4 medium boneless skinless chicken breasts about 6 ounces each
Seasoning
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- pinch cayenne pepper optional
Instructions
- Pour the fire-roasted diced tomatoes into the bottom of a 6-quart slow cooker.
- Arrange the sliced bell peppers and onion over the tomatoes.
- In a small bowl, whisk together the chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, oregano, and cayenne pepper, if using.
- Sprinkle half of the seasoning mixture over the vegetables.
- Arrange the chicken breasts on top of the vegetables. Sprinkle with the remaining seasoning and gently rub it over the chicken.
- Cover and cook on low for 4-6 hours, or high for 2-3 hours, or until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender.
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Slice the chicken into thin strips and return it to the slow cooker. Toss everything together before serving.
- Serve in warm tortillas with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or lime wedges.
Notes
- A packet of fajita seasoning mix can be used instead of the homemade seasoning blend.
- Cooking times can vary depending on your slow cooker. Start checking the chicken around the 4-hour mark and cook just until it reaches 165 degrees F.
- Refrigerate: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the chicken and vegetables cool completely, then transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the chicken and vegetables in a skillet over medium heat until heated through, or microwave in 30-second intervals until hot.
Nutriton
Calories: 180kcal | Carbohydrates: 11g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 451mg | Potassium: 803mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3168IU | Vitamin C: 115mg | Calcium: 50mg | Iron: 2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
