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  • 2 pounds - boneless, skinless chicken breast , halved
  • 14 1/2 ounces - can petite diced tomatoes with green chilies
  • 1 - red bell pepper, julienned
  • 1 - yellow bell pepper, julienned
  • 1 - green bell pepper, julienned
  • 1 - yellow onion, halved and sliced
  • 4 cloves - garlic, minced
  • 2 1/2 teaspoons - chili powder
  • 2 teaspoons - ground cumin
  • 1 teaspoons - paprika
  • 3/4 teaspoons - ground coriander
  • 1 teaspoons - salt
  • 3/4 teaspoons - pepper
  • 2 tablespoons - fresh lime juice
  • 1 tablespoons - honey
  • - flour tortillas
  • - sour cream
  • - salsa
  • - guacamole
  • - shredded Monterrey jack or cheddar cheese
  • Directions:

    Pour half the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle with garlic. Top with chicken breasts.
    In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
    Cover and cook on high heat 3-4 hours or low heat 6-8 hours, until chicken has cooked through and veggies are tender.
    Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. serve warm in warmed tortillas with sour cream and optional guacamole, cheese, and salsa.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min

    Posted By:


    Posted On:

    August 7, 2020

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