Slow Cooker Chicken Fajitas
15 min
Prep Time
4–6 hrs
Cook Time
~6 hrs
Total Time
6
Servings
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 (14.5 oz) can petite diced tomatoes with green chiles
- 3 bell peppers (red, yellow, and green), sliced
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2½ teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ¾ teaspoon ground coriander
- 1 teaspoon salt
- ¾ teaspoon pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
For serving
- 12 (6-inch) flour tortillas
- Cilantro, sour cream, salsa, guacamole, shredded Mexican cheese
Instructions
- Spread half the tomatoes in the bottom of the slow cooker. Add half the peppers, half the onion, and the garlic. Lay the chicken on top.
- Mix the chili powder, cumin, paprika, coriander, salt, and pepper. Sprinkle half over the chicken, flip, and sprinkle the rest. Top with the remaining tomatoes, peppers, and onion.
- Cook on HIGH 2–3 hours or LOW 4–6 hours, until the chicken is done and the vegetables are tender.
- Remove the chicken and slice or shred. Ladle out and discard 1 cup of the tomato liquid.
- Whisk the lime juice and honey. Return the chicken to the pot, add the lime-honey, and toss. Taste for salt. Serve in warm tortillas with toppings.