Slow Cooker Shredded Chicken Fajitas
Chicken breasts slow cooked with peppers, onions, garlic, and salsa in a homemade fajita seasoning, then shredded and tossed in the juices.
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 bell peppers mixed colors, sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 1 cup mild salsa
- 1 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp dried oregano
- 2 tbsp lime juice
- warm tortillas and toppings for serving
Instructions
Cooking
- Stir the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and oregano together in a small bowl.
- Spread half of the salsa on the bottom of a 5-quart slow cooker. Add half of the peppers, onion, and garlic.
- Lay the chicken on top, drizzle with the olive oil, and sprinkle with the seasoning. Pour over the remaining salsa and top with the remaining peppers and onions.
- Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Move the chicken to a cutting board and shred with two forks. Scoop out extra liquid if soupy.
- Stir the chicken back into the peppers with the lime juice and adjust the salt. Serve with a slotted spoon in warm tortillas.
Notes
Nutrition values are an estimate per serving (filling only, without tortillas), based on 6 servings. Check the chicken early; lean breasts dry out when overcooked. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.