Juicy chicken, peppers, and onions slow-cooked to perfection, all wrapped in warm tortillas with your favorite toppings.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main
Cuisine: Tex-Mex
Keyword: Easy
Servings: 4servings
Equipment
Slow Cooker
Ingredients
Main Ingredients
1.5lbsBoneless, skinless chicken breasts
3Bell peppers (red, yellow, green), sliced
1largeOnion, sliced
1canDiced tomatoes, drained (14.5 oz)
2clovesGarlic, minced
1tbspChili powder
1tspGround cumin
1tspPaprika
0.5tspDried oregano
Salt and black pepper, to taste
1Juice of 1 lime
Fresh cilantro, for garnish
Tortillas and your choice of toppings, for servinge.g., sour cream, guacamole, shredded cheese, pico de gallo
Instructions
Layer the sliced onions and bell peppers evenly at the bottom of your slow cooker.
Arrange the chicken breasts on top of the veggies. Sprinkle the chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper directly onto the chicken.
Pour the drained diced tomatoes over the seasoned chicken and squeeze the juice of one lime.
Cover and cook on low for 6 hours or high for 3 hours.
Once cooked, use two forks to shred the chicken right in the crockpot. Stir the shredded meat together with the veggies and juices.
Spoon generous portions of the fajita mixture into warm tortillas. Top with fresh cilantro and any extra toppings you love.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave.