You may never make chicken fajitas on the stove again after discovering how good they turn out in the slow cooker!
Every once in a while, I come across a recipe that makes me wonder why I never thought to make it before. This recipe for slow-cooker chicken fajitas falls into that category. Chicken fajitas are probably one of my most-made dishes, as I can use the chicken and peppers for days in so many ways. Aside from fajitas, I use my leftovers to top salads and nachos.
Like most people, I’ve always made my peppers, onions, and chicken on the stove. There’s certainly more preparation when I do that, as I slice my chicken into thin strips before cooking. That’s one of the reasons why I LOVE this recipe—no slicing necessary. Instead, the chicken breasts are placed into the slow cooker whole and then shredded with two forks after cooking. That’s so much quicker and easier.
The other reason I love this recipe is that slow cooking infuses the ingredients with amazing flavor without the need for a marinade. The smoky goodness and slight heat of the chili powder, cumin, and smoked paprika permeate into every delectable morsel of chicken, onions, and peppers. No matter what I do, making it on the stove, while producing a delicious meal, does not taste the same as using the slow cooker. I also love how the aroma from slow-cooking meals permeates the house. I’m one of those people who love my house to smell like what I cooked for a day or two. There’s something so comforting about that.
I like to use canned diced tomatoes with green chilies for extra flavor when I have them on hand. Also, if you don’t have all three colors of bell peppers, you can use any combination you have. I’m not that fond of green peppers, so I use yellow, orange, and red when I make this recipe for myself. Any soft tortillas will work for fajitas—flour, corn, or specialty tortillas for gluten-free, keto, and paleo diets. I like almond flour tortillas for my fajitas.
Get creative with fajita toppings
One of the best things about making slow-cooker chicken fajitas is that you can add a variety of toppings for additional flavor. When dining out at Mexican restaurants, a fajita platter often includes seasoned rice, refried or black beans, shredded cheddar cheese, shredded lettuce, salsa or pico de gallo, sour cream, and guacamole.
While those are classic toppings and additions to fajitas, you can take it a step further with sliced black olives, jalapeños (regular and pickled), cilantro, limes, and diced avocado. Other options include chopped red onion, sautéed mushrooms, cotija cheese, and shredded Monterey Jack cheese.
How do I store leftovers?
Allow leftover slow-cooker chicken fajitas to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. Reheat leftovers on the stovetop or in the microwave. While freezing is not typically recommended because bell peppers can become mushy upon thawing, you can freeze the shredded, cooked chicken separately in a freezer-safe container or a zippered bag. Defrost it overnight in the refrigerator, and reheat it as mentioned.
Serving suggestions
Serve slow-cooker chicken fajitas with Instant-Pot Mexican Rice and Black Beans or Refried Black Beans. If you want to make tortillas from scratch, try these Keto Tortillas, Gluten-Free Tortillas, and this Flour Tortilla Recipe. I like to serve this Guacamole Salsa with fajitas, or, if you want a chunkier version, try this Chunky Guacamole Recipe. Add some Pico De Gallo or Salsa Ranchera on the side for added flavor. You can even serve some Corn Salsa on the side for variety.
Ingredients
- 1 can diced tomatoes (14 1/2 ounces)
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 large yellow onion sliced
- 5 cloves garlic minced
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and black pepper to taste
- Juice of 1 lime
- Tortillas for serving
- Fresh cilantro for garnish
- Desired toppings for serving
Instructions
- Pour half of the diced tomatoes into the slow cooker. Add half of the sliced bell peppers and onion, then sprinkle the minced garlic over the vegetables.
- Place the chicken breasts over the veggie layer.
- In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the chicken, flip the chicken to coat both sides evenly.
- Layer the remaining diced tomatoes, bell peppers, and onion over the chicken.
- Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the fresh lime juice and mix well. Taste and adjust salt if needed.
- Spoon the chicken and vegetable mixture onto warm tortillas, garnish with cilantro, and add your favorite toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment