Ingredients
Equipment
Method
- If using chicken breasts, trim any excess fat. You can leave them whole in the slow cooker or slice them into 1-inch thick portions for faster cooking and easier shredding later. Slice the onion and bell peppers thinly.1.5 pounds boneless, skinless chicken breasts or thighs, 1 large onion, 2 bell peppers (any color)
- In a small bowl, whisk together the fajita seasoning mix, cumin, chili powder (if using), and garlic powder.1 packet fajita seasoning mix, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder
- Place the chicken, sliced onion, and sliced bell peppers into the slow cooker insert. Drizzle with olive oil.1.5 pounds boneless, skinless chicken breasts or thighs, 1 large onion, 2 bell peppers (any color), 2 tablespoons olive oil
- Sprinkle the combined spice mixture evenly over the chicken and vegetables. Season with salt and pepper to your taste.1 packet fajita seasoning mix, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, salt and freshly ground black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken. Alternatively, if you prefer sliced fajitas, you can slice the chicken directly in the slow cooker before serving.1.5 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker with the vegetables and sauce. Stir to combine and allow it to heat through for about 10 minutes. Spoon the chicken and vegetable mixture into warm tortillas.warm tortillas
- Serve immediately with your favorite fajita toppings, such as shredded cheese, sour cream, salsa, guacamole, fresh cilantro, or sliced jalapeños.Optional toppings
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or skillet. Can be frozen for up to 2-3 months.
