Slow Cooker Chicken Fajitas
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Tex-Mex
Slow Cooker Chicken Fajitas
Description
This recipe uses a slow cooker to gently cook chicken breasts layered with sliced bell peppers and onions, and petite diced tomatoes with green chilies. A seasoning mix of chili powder, cumin, paprika, coriander, salt, and black pepper is applied to infuse the dish with fajita-style flavors. The slow cooking process tenderizes the chicken and melds the vegetables into a soft, saucy mix.
The cooked chicken is sliced or shredded and mixed back with a dressing of lime juice and honey to add freshness and subtle sweetness. This combination creates a balanced flavor with smoky, spicy, and tangy notes highlighted by the aromatic spices and fresh lime.
These fajitas can be served wrapped in warm flour tortillas with extras such as cilantro, sour cream, salsa, guacamole, avocado, and Mexican cheese to suit personal taste and texture preferences. The recipe allows for adding the bell peppers near the end if a crisper texture is desired.
Substitutions like oregano for coriander offer a different but enjoyable spice profile. The recipe also notes the option to add chopped cilantro towards the end of cooking for herbal brightness. Leftover broth can be discarded after removing chicken, but the dish remains moist and flavorful when mixed in.
Ingredients
- 2 lbs chicken breast boneless skinless
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 3 bell pepper preferrably 1 red, 1 yellow and 1 green) cored and sliced
- 1 large yellow onion halved and sliced
- 4 cloves garlic minced
- 2 1/2 tsp chili powder
- 2 tsp cumin ground
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt
- 3/4 tsp black pepper
- 2 Tbsp lime juice fresh
- 1 Tbsp honey
For serving:
- 12 flour tortillas 6-inch
- cilantro optional, sliced (avocados), shredded (Mexican cheese), or (guacamole
- sour cream
- salsa
- guacamole
- avocado
- Mexican cheese
Instructions
- Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
- In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
- Cover and cook on HIGH heat about 2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
- Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
- In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.
Notes
- Substitute oregano for coriander if you prefer a different spice flavor in the fajitas.
- To keep bell peppers firmer, add them during the last 30 minutes of cooking instead of at the start.
- Extra toppings such as cilantro, sour cream, salsa, guacamole, avocado, and Mexican cheese can be served alongside but are not included in nutritional estimates.
User Reviews
Overall Rating
4.9
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