Before you cook
Before you start Equipment you'll need
- Slow cooker (5-6 quart capacity) — Provides gentle, even heat distribution for tender chicken and allows peppers/onions to soften while flavors meld together
- Large skillet — Browns chicken before slow cooking to develop flavor and reduce excess moisture that would make fajitas soggy
- Small mixing bowl — Combines spices for even distribution before adding to slow cooker
- Paper towels — Pats chicken dry before browning to ensure proper searing and browning
- Two forks — Shreds cooked chicken into fajita-ready strips efficiently
- Meat thermometer — Verifies chicken reaches safe internal temperature of 165°F
- Cutting board — Safe surface for dicing bell peppers and onions before adding to slow cooker
- Sharp knife — Cleanly cuts peppers and onions into uniform strips for even cooking
- Measuring spoons and cups — Ensures accurate proportions of spices and liquids for balanced fajita seasoning
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F to be safe - use a meat thermometer to verify doneness
- Hot oil in skillet can splatter - keep face and hands away when adding vegetables, and use a splatter screen if available
- Slow cooker lid and contents stay extremely hot - use oven mitts when removing lid and handling hot chicken, and keep children away from the cooker
- When shredding hot chicken with forks, hold the bowl steady with an oven mitt to prevent burns from steam and hot liquid
- Cayenne pepper can irritate eyes and skin - wash hands thoroughly after handling spice blend and avoid touching face
Non-negotiables Rules for success
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Pat chicken dry before seasoning
Moisture on the surface prevents spices from adhering properly and creates steam that inhibits browning and flavor development
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Sauté vegetables until they begin to soften and brown
Browning develops complex flavors through caramelization, and softening allows vegetables to release moisture that flavors the cooking liquid
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Pour liquid around chicken, not over it
Pouring over the chicken washes away the spice coating you carefully applied, diluting the seasoning flavor
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Cook chicken to 165°F internal temperature
This temperature kills harmful bacteria and ensures food safety; undercooked chicken poses health risks
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Warm tortillas just until pliable, not crispy
Overheating dries out tortillas and makes them crack; proper warming makes them flexible enough to fold without breaking
Prep Get set first
About 8 min of prep
- Pat chicken breasts dry with paper towels
- Slice 3 large bell peppers into strips
- Slice 2 large yellow onions into strips
- Measure out all spices (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne)
- Measure chicken broth and lime juice
- Have slow cooker, large skillet, small bowl, cutting board, and sharp knife ready
- Gather serving items: tortillas, sour cream, cheese, cilantro, lime wedges, salsa
Most prep takes 8 minutes, but the recipe requires 3-6 hours of slow cooking, so plan accordingly and start early if serving at a specific time.
Ingredients
Instructions
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Prepare the chicken
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
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Make the spice blend
In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper to create the spice blend.
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Heat the skillet
Heat olive oil in a large skillet over medium-high heat until shimmering.
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Sauté the vegetables
Add the sliced bell peppers and onions to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and develop light browning.
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Transfer vegetables to slow cooker
Transfer the sautéed peppers and onions to the slow cooker.
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Season the chicken
Rub the spice blend evenly over all sides of the chicken breasts.
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Add chicken to slow cooker
Place the seasoned chicken breasts on top of the peppers and onions in the slow cooker.
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Add liquid
Pour the chicken broth and lime juice around the chicken (not over it, to preserve the seasoning).
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Slow cook
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
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Shred the chicken
Remove the chicken breasts from the slow cooker and shred them using two forks, discarding any bones or excess fat.
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Combine chicken with vegetables
Return the shredded chicken to the slow cooker and stir to combine with the peppers, onions, and cooking liquid.
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Warm the tortillas
Warm the tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until pliable.
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Serve
Serve the chicken and vegetable mixture in warm tortillas with sour cream, cheese, cilantro, lime wedges, and salsa on the side.
Chef's notes
Serve with additional toppings such as guacamole, black beans, rice, or pico de gallo
Pairs well with Mexican rice and refried beans for a complete meal