Slow Cooker Chicken Fajitas (Like the Photo)
🕒 Time
-
Prep: 15 minutes
-
Cook: 4–6 hours (LOW) or 2–3 hours (HIGH)
🍽 Servings
-
4–6 people
Ingredients
Chicken & Veg
-
1½–2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
-
3 bell peppers (red, yellow, green), sliced into strips
-
1 large yellow onion, thinly sliced
-
3 cloves garlic, minced
Seasoning Mix
-
2 tsp chili powder
-
1½ tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp onion powder
-
1 tsp garlic powder
-
½ tsp dried oregano
-
½ tsp salt (adjust to taste)
-
½ tsp black pepper
-
Optional: ¼–½ tsp cayenne (if you like heat)
Liquids
-
¼ cup chicken broth (or water)
-
2 tbsp fresh lime juice
-
1 tbsp olive oil
Instructions
1️⃣ Prep the Ingredients
-
Slice chicken into long strips (about ½–¾ inch thick).
-
Slice peppers and onion into similar-sized strips for even cooking.
2️⃣ Season the Chicken
In a large bowl, toss the chicken with:
-
Olive oil
-
All spices
-
Minced garlic
Make sure every piece is well coated — this is where the flavor builds.
3️⃣ Layer the Slow Cooker
-
Add peppers and onions to the bottom of the slow cooker.
-
Place seasoned chicken on top.
-
Pour in chicken broth and lime juice.
Do not stir yet — this helps the chicken stay juicy.
4️⃣ Cook
-
LOW: 4–6 hours (best texture)
-
HIGH: 2–3 hours
The chicken should be tender but not falling apart.
5️⃣ Finish & Toss
-
Gently stir everything together once cooking is done.
-
Taste and adjust salt or lime if needed.
If there’s extra liquid:
-
Leave the lid off for 10–15 minutes on HIGH to thicken slightly.
🌮 How to Serve
-
Warm flour or corn tortillas
-
Top with:
-
Sour cream or Greek yogurt
-
Avocado or guacamole
-
Fresh cilantro
-
Pico de gallo or salsa
-
Also amazing over:
-
Rice bowls
-
Cauliflower rice
-
Salad greens
🔥 Pro Tips
-
Thighs > breasts if you want extra moisture.
-
For slight char flavor, quickly sear the chicken in a hot skillet after slow cooking.
-
Leftovers reheat beautifully and are perfect for meal prep.
