Description
Enjoy a flavorful and easy Slow Cooker Chicken Fajitas recipe perfect for a hassle-free meal. Tender chicken breasts simmered with bell peppers, onions, salsa, and fajita seasoning make for a delicious Tex-Mex dish that can be served with your favorite tortillas and toppings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, peeled and very thinly sliced
- 1 (16-oz) jar salsa (fire-roasted preferred)
- 3 bell peppers, thinly sliced (any color; e.g., 1 red, 1 yellow, 1 green)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 packet fajita seasoning (about 3 tablespoons)
- 2 tablespoons fresh lime juice
- 12 6-inch flour or corn tortillas
Toppings (Optional)
- Sour cream
- Guacamole
- Shredded cheese
- Cilantro
- Salsa
- Pickled onions
Instructions
- Optional – sauté onion: Heat olive oil in a large pan over medium heat. Add the thinly sliced onions and cook until they become softened and lightly browned, approximately 5-7 minutes. Remove from heat and set aside.
- 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 bell peppers and the sautéed onions (or raw if you skipped step one). Sprinkle the minced garlic evenly over the vegetables. Lay the chicken breasts on top, then sprinkle the fajita seasoning over the chicken. Pour the remaining salsa on top and add the remaining onions and bell peppers. Squeeze fresh lime juice over all the layers.
- Cook: Cover the slow cooker and cook on LOW for 4-6 hours or HIGH for 2.5-4 hours, until the chicken is fully cooked and tender enough to shred easily. Use a meat thermometer to confirm the internal temperature has reached 165°F. Avoid overcooking to prevent dryness.
- Shred: Carefully remove the chicken breasts and let them rest for 5 minutes. Using two forks, shred the chicken into bite-sized pieces.
- Finish: If there is excess liquid in the slow cooker, scoop out 1-2 cups to avoid sogginess. Stir the shredded chicken back into the slow cooker vessels, adding some liquid back if needed to achieve your desired consistency. Taste and season with salt and pepper as needed.
- Serve: Use a slotted spoon or tongs to serve the chicken and vegetable mixture on warm tortillas. Top with your favorite toppings like sour cream, guacamole, shredded cheese, cilantro, salsa, or pickled onions, and enjoy your flavorful fajitas!
Notes
- You can use chicken thighs instead of breasts for a juicier result.
- Sautéing the onions beforehand is optional but adds extra flavor and sweetness.
- Adjust the fajita seasoning amount based on your spice preference.
- Use fire-roasted salsa for a smoky depth of flavor.
- Be cautious not to overcook chicken to keep it moist and tender.
- Leftovers can be stored in the refrigerator for up to 3 days.
