Description
A no-fuss, flavor-packed slow cooker chicken fajita recipe perfect for busy nights. Juicy chicken, bell peppers, and bold spices come together effortlessly in tortillas for a weeknight dinner that feels like a fiesta.
Ingredients
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900 g boneless, skinless chicken breasts
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410 g canned petite diced tomatoes with green chilies
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3 bell peppers (red, yellow, green), sliced
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1 large yellow onion, sliced
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4 garlic cloves, minced
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6 g chili powder (2½ tsp)
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4 g ground cumin (2 tsp)
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2 g paprika (1 tsp)
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1.5 g ground coriander (¾ tsp)
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5 g salt (1 tsp)
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3.5 g pepper (¾ tsp)
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30 ml fresh lime juice (2 tbsp)
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15 ml honey (1 tbsp)
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For Serving: 12 flour tortillas (15 cm), cilantro, sour cream, salsa, guacamole, shredded cheese (optional)
Instructions
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Spread half the diced tomatoes in the slow cooker base.
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Layer half the bell peppers, onions, and garlic over the tomatoes.
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Place chicken on top and season both sides with spice mix.
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Add remaining tomatoes, peppers, and onions.
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Cover and cook on high for 2–3 hours or low for 4–6 hours.
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Remove chicken, shred or slice.
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Discard 1 cup of broth.
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Whisk lime juice and honey, stir into the pot with the chicken.
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Season to taste.
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Serve in tortillas with your favorite toppings.
Notes
Thighs work great if you prefer extra moisture.
Add jalapeño or cayenne for heat.
Prep veggies the night before for quicker assembly.
Great over rice or salad if skipping tortillas.
- Prep Time: 15 minutes
- Cook Time: 5 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex