Easy Slow Cooker Chicken Fajitas for Meal Prep
These easy slow cooker chicken fajitas are perfect for meal prep, offering tender chicken, sweet peppers, and smoky flavor with minimal effort. A budget-friendly, family-friendly recipe that gets better as it sits in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 hours (on low) or 2.5 hours (on high)
- Total Time: 5 hours 15 minutes (on low) or 2 hours 45 minutes (on high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 large bell peppers (mix of colors), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ cup low-sodium chicken broth
- 2 tablespoons olive oil
- Optional garnishes: fresh cilantro, sour cream or Greek yogurt, shredded cheese, avocado, salsa, warm tortillas or rice
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add sliced onion and cook for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Season the chicken: Pat chicken dry with paper towels. Mix cumin, chili powder, smoked paprika, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the chicken.
- Layer in the slow cooker: Place sliced bell peppers at the bottom of the slow cooker. Nestle seasoned chicken on top. Spoon sautéed onions and garlic over the chicken. Pour chicken broth around the edges (not directly over the chicken).
- Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is fork-tender.
- Shred the chicken: Using two forks or tongs, shred the chicken directly in the slow cooker. Stir to combine with peppers and juices.
- Optional broiler finish: Spread shredded chicken and peppers on a baking sheet in a single layer. Broil on high for 3-5 minutes until edges char and crisp.
- Add lime juice: Squeeze fresh lime juice over the finished fajitas and toss to combine.
- Serve or store: Serve immediately with warm tortillas and toppings, or let cool completely before portioning into meal prep containers.
Notes
For best results, use chicken thighs for juicier meat after reheating. The optional broiler finish adds a smoky char that elevates the dish. Fajitas taste even better on day two as flavors meld. To prevent watery fajitas, don’t add too much liquid and pat chicken dry before seasoning.
Nutrition
- Serving Size: 1 serving (without t
- Calories: 320
- Sugar: 6
- Sodium: 580
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 4
- Protein: 35
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