Description
Slow-cooked chicken with peppers and onions in bold fajita seasonings, perfect for warm tortillas and a variety of toppings for a delicious meal.
Ingredients
Scale
- 2.5 to 3 pounds boneless (skinless chicken breasts or thighs)
- 3 bell peppers (assorted colors, sliced)
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne or red pepper flakes (optional)
- Warm flour or corn tortillas
- Lime wedges
- Shredded cheese
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Fresh cilantro
Instructions
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Layer sliced bell peppers and onions over the chicken and sprinkle minced garlic on top.
- In a small bowl, mix olive oil with chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and black pepper.
- Drizzle the seasoning mix over the chicken and vegetables, then toss gently to coat evenly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and vegetables are tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir to combine with the juices and peppers.
- Warm the tortillas and fill them with the chicken and pepper mixture.
- Top with desired fajita toppings such as cheese, sour cream, salsa, cilantro, and a squeeze of lime.
Notes
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg