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Slow Cooker Chicken Fajita Tacos
5 from 12 votes

Slow Cooker Chicken Fajita Tacos

Slow Cooker Chicken Fajita Tacos combine tender, spiced shredded chicken with sautéed bell peppers, onions, and jalapeño rings, slow-cooked together for deep melding of flavors. The chicken absorbs chili powder, cumin, smoked paprika, coriander, and garlic powder, enriched by fresh tomato and salsa before being served in warm tortillas. This method yields juicy meat and softened vegetables without active cooking, making it suitable for hands-off preparation. Toppings such as avocado, sour cream, and shredded cheese complement the savory filling for a satisfying handheld meal.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 -6
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 lbs. chicken breast boneless, skinless
  • 1/2 tbsp. chili powder
  • 1/2 tbsp. cumin
  • 1/2 tbsp. smoked paprika
  • 1 tsp. Coriander
  • 1 tsp. garlic powder
  • salt to taste
  • black pepper to taste
  • 2 bell peppers red, yellow, green, orange, sliced into strips, of your choice
  • 1 yellow onion sliced into half moons
  • 1 jalapeño sliced into rings
  • 1/2 cup tomato chopped fresh
  • 1/2 cup salsa
  • tortillas
  • Taco topping ideas: avocado or guacamole, salsa, sour cream, hot sauce, pickled jalapeno slices, shredded cheese, chopped cilantro.

Instructions

    Cup of Yum
  1. Add chicken breasts to slow cooker and sprinkle all the seasonings (chili powder, cumin, smoked paprika, coriander, garlic powder, salt & pepper) on top of chicken. Add the rest of the ingredients on top of the chicken and cook on low for 4 hours. Shred the chicken into your ideal sized pieces and combine everything. Add the fajita chicken & veggies to a warm tortilla and add your favorite toppings. Enjoy!
  2. NOTE: For more texture to your veggies, add them at the half-way point and continue cooking for 2-2.5 more hours or until the chicken is cooked through.