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Easy Slow Cooker Chicken Fajitas

Easy Slow Cooker Chicken Fajitas

Set-and-forget chicken fajitas with juicy shredded chicken, sweet peppers, and a zesty sauce—perfect for busy weeknights.
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Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 4 cups sliced bell peppers (red, yellow, and green)
  • 1.5 cups sliced yellow onion
  • 3 tablespoons fajita seasoning store-bought or homemade
  • 1.5 teaspoons minced garlic about 3 cloves
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon black pepper
  • 0.5 cup low-sodium chicken broth
  • 1 cup thick salsa mild or medium
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 12 count small flour tortillas for serving
  • 0.25 cup chopped fresh cilantro optional, for garnish
  • 0.5 cup sour cream optional, for serving
  • 0.5 cup shredded Mexican cheese blend optional, for serving

Instructions

Preparation Steps

  • Add the sliced bell peppers and onions to the bottom of a 5 to 6 quart slow cooker.
  • In a bowl, whisk together chicken broth, salsa, lime juice, olive oil, fajita seasoning, minced garlic, salt, and black pepper.
  • Place chicken breasts on top of the vegetables and pour the sauce evenly over the chicken.
  • Cover and cook on Low for 5 hours or on High for 3 hours, until the chicken is tender and easily shreds.
  • Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and toss with vegetables and juices. Cover and cook on Low for 10 more minutes to absorb flavors.
  • Warm tortillas in a dry skillet or microwave. Spoon chicken and peppers into tortillas and top with cilantro, sour cream, and cheese if desired.
  • Optional: For charred restaurant-style edges, spread the chicken and peppers on a sheet pan and broil on High for 2 to 3 minutes before serving.

Notes

Cut peppers into similar-sized strips for even cooking. For extra heat, add 1 diced jalapeño or 0.5 teaspoon crushed red pepper. Leftovers keep up to 4 days refrigerated or 2 months frozen.