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Slow Cooker Chicken Fajitas 6 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - boneless, skinless chicken breast halves
  • 1 cans - 14.5 oz. petite diced tomatoes with green chilies
  • 1 - each of red, green, and orange bell pepper, julienned
  • 1 - large 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, cilantro, salsa, guacamole, monterrey jack or cheddar cheese, optional, for serving with
  • Directions:

    Pour half of tomatoes evenly into bottom of crockpot. Top with half of peppers and onions. Sprinkle garlic over the top. Place chicken breasts on top of all that.

    In a bowl, whisk together chili powder, cumin, paprika, coriander, salt and pepper; evenly sprinkle half of this seasoning over chicken pieces, then flip chicken over and sprinkle remainder of seasoning over this. Top with remaining half of tomatoes, peppers and onions, in an even layer.

    Cover and cook on high heat for 3 to 4 hours or low heat for 6 to 8 hours, until chicken has cooked through and vegetables are tender (chicken will cut into strips better if cooked for lesser time, since it will be more likely to shred at higher cooking time).

    Remove chicken, cut into strips (or shred). Pull 1 cup of broth out of the slow cooker and discard.

    In a small bowl, whisk together lime juice and honey; add to slow cooker along with chicken, adding salt, to taste. Toss this together gently.

    Serve warm with warmed tortillas and your favorite toppings.

    Brief Description

    Easiest chicken fajitas recipe, so tender and full of flavor.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 6 hour(s)


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    Posted On:

    March 22, 2018

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