Tender chicken breasts slow cook over sliced peppers and onions with fajita seasoning and juicy diced tomatoes. This easy five-ingredient Tex-Mex dinner is flavorful, versatile, and perfect for tacos, bowls, nachos, or meal prep.
Prep Time
15minutes mins
Cook Time
5hours hrs
Total Time
5hours hrs 15minutes mins
Course
Chicken, Family Dinner, Main Course, Slow Cooker, Tex-Mex
Cuisine
Ingredients
2 lb boneless skinless chicken breasts
3 bell peppers any colors, thinly sliced
1 large yellow onion thinly sliced
3 tbsp fajita seasoning store-bought or homemade
1 can diced tomatoes 14.5 oz, undrained
Ezoic
Instructions
Slice the bell peppers and onion into thin strips.
Arrange the sliced peppers and onion in an even layer in the bottom of the slow cooker.
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Pat the chicken breasts dry with paper towels.
Rub the fajita seasoning over both sides of the chicken, pressing it in lightly.
Place the seasoned chicken breasts on top of the peppers and onions.
Pour the undrained diced tomatoes over the chicken and vegetables.
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Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is fully cooked and tender.
Transfer the chicken to a cutting board and shred it with two forks.
Return the shredded chicken to the slow cooker and stir it into the vegetables and juices.
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Taste and adjust with a pinch of salt or extra fajita seasoning if needed.
Add a splash of water or broth if the mixture is too thick.
Serve warm in tortillas or over rice with desired toppings.
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Ezoic
Notes
Do not drain the tomatoes; the juices help keep the chicken moist. Serve with lime, sour cream, avocado, cheese, or hot sauce.
Nutrition
Calories: 285kcal
Keyword
bell peppers, Chicken Breast, chicken fajitas, easy dinner, slow cooker fajitas