Slow Cooker Chicken Fajitas
This easy one pot dinner makes busy weeknights a breeze with tender chicken and colorful peppers.
recipesbynani.comThere is nothing better than coming home to a meal that is already cooked and waiting for you. These chicken fajitas have become a staple in my house because the chicken turns out so juicy and the veggies stay nice and tender every single time.
My favorite trick for this recipe is to slice your onions and peppers into nice thick strips so they hold their shape while slow cooking. It makes assembly so much faster when you are ready to eat.
🧺 Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 bell peppers, sliced into strips
- 1 large yellow onion, sliced into strips
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Warm flour tortillas for serving
- Sour cream, salsa, and shredded cheese for topping
👩🍳Instructions
- 1
Place the chicken breasts at the bottom of your slow cooker.
- 2
Add the sliced peppers and onions on top of the chicken.
- 3
In a small bowl, whisk together the taco seasoning, olive oil, lime juice, and garlic powder.
- 4
Pour the seasoning mixture over the chicken and vegetables then toss everything gently to coat.
- 5
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through.
- 6
Remove the chicken and shred it with two forks before returning it to the pot to mix with the juices.
- 7
Serve immediately inside warm tortillas with your favorite taco toppings.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also serve this over a bed of cilantro lime rice if you want to skip the tortillas.
Made this recipe? Let us know how it went.
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