Slow Cooker Chicken FajitasSource Skinny Mom

Slow Cooker Chicken Fajitas

Serving 8 people

195 min


  • black pepper ¼ teaspoon black pepper
  • canned tomatoes 1 (10-ounce) can diced tomatoes and green Chilies
  • chili powder 1 tablespoon chili powder
  • cumin 2 tablespoons cumin
  • garlic powder 1 teaspoon garlic powder
  • green bell pepper 1 green bell pepper, thinly sliced
  • juice of lime juice of 1 lime (about 2 tablespoons)
  • onion 1 onion, thinly sliced
  • onion powder 1 teaspoon onion powder
  • oregano 2 teaspoons dried oregano
  • red bell pepper 1 red bell pepper, thinly sliced
  • red chili flakes ¼ teaspoon red chili flakes
  • salt ½ teaspoon salt
  • skinless boneless chicken breasts 2 pounds boneless, skinless chicken breasts
  • tortillas 16 low-carb, high-fiber whole wheat tortillas, original size
  • yellow bell pepper 1 yellow bell pepper, thinly sliced
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How to make it

  1. In a small mixing bowl, stir together the cumin, chili powder, red chili flakes, oregano, onion powder, garlic powder, salt, and black pepper.
  2. Place half of the sliced onions and peppers on the bottom of the slow cooker and the chicken on top of that.
  3. Sprinkle half of the seasoning mix over the chicken, flip the chicken with tongs and sprinkle the remaining seasoning on the chicken.
  4. Add the rest of the onions and peppers, squeeze in the juice of 1 lime, and pour in the Rotel.
  5. Cover and cook on low for 6 hours, or high for 3 hours.
  6. Take the chicken out and slice or shred it, then add it back to the slow cooker for 10-15 minutes on low.