Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are a super yummy dinner. All you do is simmer the chicken, peppers, onions, and spices until they're fork-tender and serve with warm tortillas and your favorite toppings.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 bell peppers (I like to use 1 red, 1 yellow, and 1 green) sliced
- 1 white onion (sliced)
- ½ cup orange juice
- 1 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1 ½ tbsp brown sugar
- 2 tsp chili powder
- 1 ½ tsp cumin
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 12 (6 in) flour tortillas
Instructions
- In a 6-quart slow cooker, add half of the diced tomatoes in the bottom. Then, top with half of the sliced onions and bell peppers and place chicken breasts on top.
- In a small bowl whisk together the brown sugar, chili powder, cumin, black pepper, onion powder, and paprika. Sprinkle the spice mixture over both sides of the chicken breast.
- Add the remaining sliced onions and green peppers on top of the chicken. Then, add the remaining diced tomatoes and garlic on top.
- In a small bowl whisk together the orange juice and Worcestershire sauce. Then pour over the top of everything.
- Cover and cook on high for 2-3 hours or low for 5-6 hours.
- Remove the chicken and slice, add the chicken back into the slow cooker and mix everything together.
- Serve with warm 6" tortillas with you favorite toppings.
Notes
- Serve promptly. Don't leave your Crock Pot on the warm setting for a long time after making this recipe. It will overcook the meat and dry it out.
- For a crispy texture. Really want to go all out on that crispy, sizzling fajita texture? After the Crock Pot is done, spread the chicken and veggie mix on a baking tray and broil it for a few minutes or use an air fryer. Watch it closely so it doesn’t overcook or burn.
- Slice the peppers and onions in strips. When preparing the vegetables, make sure everything is uniform and not too small, as they can overcook and become too soft. Strips give the dish that classic fajita look.
- More crisp veggies. If you like your veggies more on the crisp side, add them in at the last 30-40 minutes of the cooking time.
Nutrition
Calories: 144kcalCarbohydrates: 13gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 48mgSodium: 155mgPotassium: 533mgFiber: 2gSugar: 8gVitamin A: 2161IUVitamin C: 90mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!