Slow Cooker Chicken Fajitas-Plated

Slow Cooker Chicken Fajitas

A tender festive favorite cooked low and slow.
Slow Cooker Chicken Fajitas

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.

Slow Cooker Chicken Fajitas-Prep

Slow Cooker Chicken Fajitas-Done

Slow Cooker Chicken Fajitas-Plated

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

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 8-10 Servings

Slow Cooker Chicken Fajitas

A tender festive favorite cooked low and slow.

Ingredients

2 lbs boneless skinless chicken thighs
1 (14.5 oz) 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.

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

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