Tender, seasoned chicken with sautéed bell peppers and onions cooked low and slow, then served with warm tortillas and classic toppings. This easy weeknight dinner requires minimal prep and delivers authentic fajita flavors with minimal effort.
Serve with additional toppings such as guacamole, black beans, rice, or pico de gallo. Pairs well with Mexican rice and refried beans for a complete meal.
Ingredients
Scale
Measurement units
- 2 pounds boneless, skinless chicken breasts
- 3 large bell peppers (red, yellow, or green), sliced into strips
- 2 large yellow onions, sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (for heat)
- ½ cup chicken broth
- 2 tablespoons lime juice
- 12 6-inch flour or corn tortillas (flour or corn)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- salsa (to taste)
Ingredients
Scale
Measurement units
- 2 pounds boneless, skinless chicken breasts
- 3 large bell peppers (red, yellow, or green), sliced into strips
- 2 large yellow onions, sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (for heat)
- ½ cup chicken broth
- 2 tablespoons lime juice
- 12 6-inch flour or corn tortillas (flour or corn)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- salsa (to taste)
Instructions
Prepare the chicken
Pat the chicken breasts (1 ½ lb) dry with paper towels.
Season both sides with salt and black pepper.
Equipment: paper towels
Make the spice blend
In a small bowl, combine chili powder (2 tsp), cumin (1 tsp), paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), oregano (½ tsp), salt (½ tsp), black pepper (½ tsp), and cayenne pepper (¼ tsp) to create the spice blend.
Equipment: small bowl
Heat the skillet
Heat olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Sauté the vegetables
Add the sliced bell peppers and onion to the skillet.
Sauté, stirring occasionally, until they begin to soften and develop light browning.
Equipment: large skillet
Transfer vegetables to slow cooker
Transfer the sautéed peppers and onions to the slow cooker.
Equipment: slow cooker
Season the chicken
Rub the spice blend evenly over all sides of the chicken breasts.
Add chicken to slow cooker
Place the seasoned chicken breasts on top of the peppers and onions in the slow cooker.
Equipment: slow cooker
Add liquid
Pour the chicken broth (½ cup) and lime juice (2 tbsp) around the chicken (not over it, to preserve the seasoning).
Slow cook
Cover the slow cooker.
Cook on low until the chicken is tender and reaches an internal temperature of 165°F.
Equipment: slow cooker
Shred the chicken
Remove the chicken breasts from the slow cooker.
Shred them using two forks, discarding any bones or excess fat.
Equipment: forks
Combine chicken with vegetables
Return the shredded chicken to the slow cooker and stir to combine with the peppers, onions, and cooking liquid.
Equipment: slow cooker
Warm the tortillas
Warm the tortillas in a dry skillet or directly over a gas flame until pliable.
Equipment: skillet
Serve
Serve the chicken and vegetable mixture in warm tortillas with sour cream, cheese, cilantro, lime wedges, and salsa on the side.
Before you cook
Cook notes
- • Serve with additional toppings such as guacamole, black beans, rice, or pico de gallo
- • Pairs well with Mexican rice and refried beans for a complete meal
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