Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas


  • 1.5 to 2 pounds chicken thighs
  • 16 ounces sliced and frozen bell peppers, thawed
  • 2 tbsp garlic olive oil (sub olive oil and one diced garlic clove)
  • 1 1/2 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp oregano
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1/8 to 1/4 tsp cayenne pepper



  1. Add the spices and the olive oil to a small mixing bowl and combine.
  2. In the slow cooker place the thawed bell peppers on the bottom.  On top of the peppers spread the chicken out in one layer.
  3. Pour the spice and olive oil mixture over the top of the chicken and with the back of a spoon spread the mixture evenly over the chicken.
  4. Cook on low for 5 hours.
  5. When the chicken is done grab two forks. While still in the slow cooker, using the forks, pull apart/shred the chicken.
  6. Turn the oven on to a High Broil. With a slotted spoon remove the chicken from the slow cooker (draining of the liquid as you go) and place it in a lightly greased cast-iron or other oven-safe skillet. Place under broil on middle rack for 3-5 minutes until beginning to brown and crisp. Carefully remove from oven, and serve alongside grain-free or gluten-free tortillas and toppings.

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