Description

Craving a vibrant, Mexican-inspired dish that’s bursting with flavor and easy to prepare? Look no further than Slow Cooker Chicken Fajitas! This crowd-pleasing recipe combines tender, juicy chicken breasts with colorful bell peppers, onions, and a zesty blend of spices, all simmered effortlessly in a slow cooker. The lime juice adds a fresh, tangy kick, making these fajitas perfect for tacos, bowls, or wraps

Ingredients

Boneless, Skinless Chicken Breasts (1.5 lbs): Lean and tender, perfect for shredding.
- Substitution: Chicken thighs for juicier results, or tofu or jackfruit for vegetarian (adjust cooking time).
Bell Pepper (1, sliced; red, yellow, or green): Adds sweet crunch and color.
- Substitution: Poblano peppers for mild heat or extra onions.
Onion (1, sliced): Provides sweet, savory depth.
- Substitution: Red or white onion, shallots, or 1 tsp onion powder.
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Chili Powder (1 tbsp): Brings bold, smoky heat.
- Substitution: Ancho chili powder or a mix of paprika and cayenne.
Cumin (1 tsp): Adds earthy, nutty warmth.
- Substitution: Ground coriander or taco seasoning.
Paprika (1 tsp): Provides mild sweetness and color.
- Substitution: Smoked paprika for extra smokiness or chili powder for more heat.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Lime (Juice of 1): Adds bright, tangy freshness.
- Substitution: Lemon juice or 1 tbsp apple cider vinegar.
Tortillas (for serving): Perfect for wrapping the fajita filling.
- Substitution: Corn or flour tortillas, lettuce wraps, or rice for bowls.
Optional Toppings: Avocado, salsa, sour cream, cilantro for customization.
- Substitution: Guacamole, Greek yogurt, pickled jalapeños, or shredded cheese.

Why They’re Important: The chicken is the protein-packed base, bell peppers and onions add vibrant texture, and spices create the bold fajita flavor. Lime juice brightens the dish, and tortillas with toppings make it a fun, customizable meal.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

Place 1.5 lbs boneless, skinless chicken breasts in the slow cooker in a single layer.
Add 1 sliced bell pepper, 1 sliced onion, 3 minced garlic cloves, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, a pinch of salt, a pinch of pepper, and the juice of 1 lime.
Stir gently to combine, ensuring the chicken and vegetables are evenly coated with the spices and lime juice.
- Tip: Slice vegetables thinly for faster cooking and better texture, and pat the chicken dry for better spice adhesion.

Step 2: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
Check at the lower end of the time range to avoid overcooking; the chicken should be tender and easy to shred.
- Tip: Stir halfway through if possible to ensure even flavor distribution, but avoid lifting the lid too often.

Step 3: Shred and Mix

Remove the chicken from the slow cooker using tongs and transfer to a cutting board or bowl. Shred the chicken with two forks into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir to combine with the vegetables and juices for maximum flavor.
- Tip: If the mixture looks too watery, cook uncovered on high for 10-15 minutes to reduce the liquid.

Step 4: Serve

Serve the chicken fajita mixture hot in warm tortillas, ensuring a mix of chicken, peppers, and onions in each portion.
Add optional toppings like sliced avocado, salsa, sour cream, or chopped cilantro to taste.
- Tip: Warm tortillas in the microwave (wrapped in a damp towel for 20-30 seconds) or on a skillet for better texture and flavor.