Slow Cooker Chicken Fajitas
These slow cooker chicken fajitas are loaded with juicy chicken, tender peppers and onions, and all the Tex-Mex flavor—without standing at the stove. Just toss everything in the slow cooker and dinner practically makes itself!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion peeled and very thinly sliced
- 1 (16-oz) jar salsa (fire-roasted is extra good)
- 3 bell peppers thinly sliced (any color works - 1 red, 1 yellow, 1 green is pretty)
- 3 cloves garlic minced
- 2 pounds boneless, skinless chicken breasts (or chicken thighs)
- 1 packet fajita seasoning (about 3 tablespoons)
- 2 tablespoons fresh lime juice
For serving:
- 12 6-inch flour or corn tortillas
- toppings you like such as sour cream, guacamole, shredded cheese, cilantro, salsa, pickled onions, etc.
Instructions
- Optional - sauté onion: Heat olive oil in a large pan over medium heat. Add onions and cook until softened and lightly browned, about 5-7 minutes. Set aside.1 tablespoon olive oil, 1 large yellow onion
- Layer the slow cooker:Pour half of the salsa into the bottom of a 4.5-5 quart slow cooker.Add half of the sliced peppers and sautéed onions. Sprinkle with minced garlic.Lay the chicken on top. Sprinkle the fajita seasoning over the chicken.Pour over the remaining salsa and top with the remaining onions and peppers. Squeeze fresh lime juice over everything.1 (16-oz) jar salsa, 3 bell peppers, 3 cloves garlic, 2 pounds boneless, skinless chicken breasts, 1 packet fajita seasoning, 2 tablespoons fresh lime juice
- Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2.5-4 hours, until the chicken is tender and shreds easily. (Exact cooking time may vary by slow cooker size and brand. Stop cooking process once chicken reaches 165°F, or chicken will be dry.)
- Shred: Remove chicken and let it rest for 5 minutes, then shred using two forks.
- Finish: If needed, scoop out 1-2 cups of excess liquid from the slow cooker. Stir the shredded chicken back into the slow cooker, adding back some liquid if necessary to reach your preferred consistency. Taste and adjust seasoning with salt & pepper if needed.
- Serve: Use a slotted spoon or tongs to serve the chicken and veggies on tortillas. Add your favorite toppings and enjoy!
Notes
Slice everything evenly for best results. Don’t skip the lime—it brightens the whole dish. Want more flavor? Let it sit on ‘warm’ for 30–60 minutes after cooking. Serve with warm tortillas and all your favorite toppings. Leftovers make great rice bowls or quesadillas!