Description
This Slow Cooker Chicken Fajitas recipe features tender, juicy chicken strips simmered with colorful bell peppers, onions, and a flavorful homemade fajita seasoning blend. Perfect for an easy, hands-off dinner, this dish can be made in a slow cooker or an Instant Pot, delivering authentic Tex-Mex flavors with minimal effort. Serve with warm tortillas and your favorite fajita toppings for a delicious and satisfying meal.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 3 large bell peppers, sliced
- 1 large onion or 2 small onions, sliced
Liquids and Seasonings
- 15 ounces diced tomatoes or salsa
- 1/3 cup fajita seasoning blend (see below)
- Salt & pepper to season the chicken
- 3/4 cup low-sodium chicken broth (for Instant Pot only)
Homemade Fajita Seasoning Blend
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 1/2 teaspoons salt (or more to taste)
- 1 1/2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Season the Chicken: Season the sliced chicken breasts generously with salt and pepper to enhance the flavor before cooking.
- Prepare Slow Cooker: Add the seasoned chicken, sliced bell peppers, sliced onions, diced tomatoes or salsa, and the fajita seasoning blend into the slow cooker. Stir well to combine all ingredients evenly.
- Cook in Slow Cooker: Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours until the chicken is tender and cooked through, and the vegetables are soft.
- Instant Pot Sauté Step: Turn the Instant Pot to the sauté setting. When hot, add a small amount of oil along with the onion and bell pepper slices. Cook for 3 to 5 minutes until softened, stirring occasionally.
- Add Ingredients to Instant Pot: Season the chicken with salt and pepper, then add the chicken, low-sodium chicken broth, diced tomatoes, and the fajita seasoning blend to the Instant Pot. Stir to combine everything well.
- Pressure Cook in Instant Pot: Close the lid and seal the valve. Set the Instant Pot to high pressure and cook for 8 minutes. When the cooking time is complete, perform a quick release of the pressure by carefully opening the valve.
Notes
- Do not leave the chicken fajitas on the warm setting in the slow cooker as this can cause the chicken to overcook and become dry.
- The fajita seasoning can be adjusted to taste; increase or decrease salt and chili powder based on preference.
- Serve with warm tortillas, sour cream, guacamole, and fresh cilantro for a complete fajita meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month for meal prep convenience.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 90mg
