Slow Cooker Chicken Fajitas

A tender festive favorite cooked low and slow.

Slow Cooker Chicken Fajitas

As we transition into fall, it’s time to bring the slow cooker back out. Don’t get me wrong, I use my Instant Pot year-round. Pairing this versatile multi-cooker with a Mexican Classic makes for a perfect match. While you will miss the signature fajita sizzle, this low and slow method simplifies the process producing juicy chicken and tender veggies.

Recommendation: I highly recommend an Instant Pot if you are on the lookout for a multi-cooker appliance. It is extremely versatile and convenient.

Tips:

• While flash searing the chicken is optional, it will add more depth to the dish and keeps those chicken thighs tender This is where the Instant Pot shines as a multi-cooker. You’ll be able to save time and pans.
• It’s vital to follow the placement order when adding ingredients to the slow cooker. The peppers will not overcook on top and are gently steamed until you toss the sliced chicken back into the slow cooker.
• Use the extra juices to make beans and rice. I hate waste and this fajita broth is worth pairing with a side.

Slow Cooker Chicken Fajitas

A tender festive favorite cooked low and slow.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 -10 Servings

Ingredients

  

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• 2 lbs boneless skinless chicken thighs
• 1 can diced tomatoes
• 1 tbsp chili powder
• ½ tbsp kosher salt additional to taste
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried cilantro
• 1 tsp cayenne pepper
• 1 tsp Adobo seasoning
• ½ tsp coriander
• ½ tsp oregano
• Cracked black pepper to taste
• 2 tbsp olive oil
• 1 medium onion diced
• 1 yellow bell pepper julienned
• 1 red bell pepper julienned
• 1 green bell pepper julienned
• 1 lime juiced

Instructions

 

• Combine chili powder, kosher salt, cumin, garlic powder, paprika, dried cilantro, cayenne, adobo, coriander, and oregano in small bowl.
• Clean and trim fat from chicken thighs, pat dry.
• Coat both sides of chicken thighs with seasoning mix and allow to marinate overnight (preferably).
• Heat olive oil in slow cooker (or pan) on sauté function (high). Flash sear chicken thighs, 30 seconds per side, and set aside.
• Pour tomatoes into slow cooker and place seared chicken thighs on top. Add lime juice, onions, and bell peppers; follow this particular order.
• Season with kosher salt and cracked black pepper. Slow cook on low for 6-8 hours.
• Toward the end of cooking, remove chicken thighs and cut into slices (or shred using forks). Stir in cooked chicken and remove excess juices from slow cooker.
• Serve with warm tortillas and your favorite toppings.

Keyword instant pot, slow cooker

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Note: This is not a sponsored post. I am an avid user of the Instant Pot appliance.