Slow Cooker Chicken Fajitas


  • 1 1/22 pounds boneless, skinless chicken breast cut into about 1/2 inch strips
  • 1 large sweet onion, cut into large slices
  • 2 medium bell peppers (red, orange or yellow), seeded and cut into large strips
  • 1 lime, juiced (about 2 tablespoons)
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Pinch of black pepper
  • 1 tablespoon olive oil
  • 810 flour tortillas
  • Toppings for serving: guacamole, salsa, shredded cheese, sour cream


  1. In a medium bowl stir lime juice, vegetable oil, chili powder, worcestershire sauce, brown sugar, cumin, salt, garlic powder and pepper until blended.
  2. Pour sauce over chicken and toss to coat.
  3. Spray slow cooker with cooking spray and add chicken.
  4. Toss sliced onions and peppers with olive oil and add on top of chicken.
  5. Cover and cook on low for 4-6 hours until chicken is cooked thoroughly and vegetables are tender.


Slow Cooker cooking time varies depending on temperature of your slow cooker.
Oven option- Preheat oven to 400 degrees. Toss chicken with sauce and place in an 9×13 casserole dish. Toss onions and peppers with olive oil and add on top of chicken. Bake for 25-30 minutes until chicken is cooked thoroughly.