Slow Cooker Chicken Fajitas

Tender and full of flavor, these slow cooker chicken fajitas will be a hit with everyone in your family.

Mexican food is a staple around our house. This slow cooker chicken fajitas is definitely a family favorite.

This recipe uses smoked paprika and liquid smoke so the meat tastes just like you cooked it on the smoky grill!  There really is a difference between just plain old paprika and smoked paprika so pick yourself up some the next time you are at the store!

Ingredients Needed

• Chicken Breasts, boneless and skinless
• Orange Juice
• Lime Juice
• Brown Sugar
• Spices – Chili Powder, Cumin, Garlic Powder, Onion Powder, Smoked Paprika, Oregano, Salt and Pepper.
• Tomato Paste
• Dijon Mustard
• Worcestershire Sauce
• Liquid Smoke
• Diced Tomatoes
• Green Chilies
• Onion
• Bell Peppers, red, yellow and green.

How to Make Slow Cooker Chicken Fajitas

• Place chicken in bottom of slow cooker.
• Mix together juice, sugar, tomatoes, onion, green chilies, mustard, Worcestershire sauce, spices and liquid smoke.
• Pour mixture in slow cooker over chicken.
• Cook on high for 3 hours or on low for 5-6 hours or until chicken is tender enough to shred.
• Remove chicken from cooker and shred.
• Return shredded chicken to slow cooker.
• Add sliced peppers on top and cook on high until the peppers reached the desired tenderness. About 30-45 minutes

Check our more of my favorite slow cooker recipes:

• Mexican Shredded Chicken
• Slow Cooker Beef Brisket Tacos
• Slow Cooker Pork Shoret Ribs

Be sure and follow me over on You Tube for weekly cooking demos.

4.67 from 3 votes

Slow Cooker Chicken Fajitas

Recipe From: Leigh Anne Wilkes

Tender and full of flavor, these slow cooker chicken fajitas will be a hit with everyone in your family.

serves: 6 servings

Prep:15 minutes minutes

Cook:3 hours hours

Total:3 hours hours 15 minutes minutes

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Ingredients

• ▢ 4 skinless boneless chicken breasts
• ▢ 3 Tbsp orange juice
• ▢ 2 Tbsp lime juice
• ▢ 4 Tbsp brown sugar
• ▢ 1 Tbsp chili powder
• ▢ 1 tsp cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1/2 tsp smoked paprika
• ▢ 1/2 tsp oregano
• ▢ 1 1/2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 3 Tbsp tomato paste
• ▢ 1 Tbsp Dijon mustard
• ▢ 2 tsp Worcestershire sauce
• ▢ 1 tsp liquid smoke
• ▢ 1 15 oz. can diced tomatoes
• ▢ 1 4 oz. can green chilies
• ▢ 1 onion thinly sliced
• ▢ 1 red pepper yellow pepper and green pepper, thinly sliced

Instructions

• Place chicken in bottom of slow cooker.
• Mix together all remaining ingredients except for peppers.
• Pour over chicken.
• Cook on high for 3 hours or on low for 5-6 hours or until chicken is tender enough to shred.
• Remove chicken from cooker and shred and then return to slow cooker. Place sliced peppers on top and cook on high for 30-45 minutes or until the peppers reached the desired tenderness.

Nutrition Facts:

Calories: 176kcal (9%) Carbohydrates: 20g (7%) Protein: 16g (32%) Fat: 3g (5%) Cholesterol: 71mg (24%) Sodium: 975mg (42%) Potassium: 558mg (16%) Fiber: 3g (13%) Sugar: 14g (16%) Vitamin A: 1345IU (27%) Vitamin C: 44.3mg (54%) Calcium: 54mg (5%) Iron: 2.4mg (13%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Main Dish, slow cooker main dish

Cuisine:Mexican

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