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Slow-Cooker Chicken Fajitas
with guacamole / sour cream / lettuce

Active: 30 min Total: 6 hr 30 min
While fajitas on a sizzling platter are fun to enjoy at a restaurant, we love that you can get all those same great flavors at home letting the slow-cooker do the work. Serve these chicken and pepper fajitas topped with guacamole, sour cream and crisp lettuce.


Slow-Cooker Chicken Fajitas:
  • Onions, medium - 1 , sliced
  • Bell peppers, any color - 3 , sliced
  • Garlic - 3 cloves , chopped
  • Chicken breasts, boneless and skinless (enough for 2 nights) - 2 lbs
  • Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
  • Chili powder - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1 tsp
  • Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , chopped
  • Tortillas, flour and taco-sized (sub corn) - 8
  • Sour cream (sub plain yogurt) - 1/4 cup
  • Cilantro leaves - 2 Tbsp , chopped
  • Shallots - 1/4 bulb , minced
  • Avocados - 2
  • Limes - 1/2 , juice of


  1. Onion / Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
  2. Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  3. Chicken breasts - Tenderize with a fork. (Can be done 1 day ahead)
  4. Slow-cook chicken - This makes enough for two nights. Pour tomatoes (including liquid) into the bowl of a slow cooker. Top with onions, peppers, and then chicken. Sprinkle garlic, chili powder, cumin, coriander, salt and black pepper evenly over the top. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Can be done 1 day ahead)
  5. Chop lettuce.

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  1. Make guacamole by mashing together avocado, cilantro, shallots and lime juice. Season to taste with salt and hot sauce.
  2. Remove lid from slow-cooker and use a slotted spoon to transfer chicken and peppers to a cutting board. Roughly chop. Transfer half of the chicken and peppers to a serving platter to serve tonight. Reserve the other half the chicken and peppers and the liquid in the bowl of the slow-cooker for Thursday.
  3. Warm tortillas according to package instructions.
  4. Serve tortillas topped with chicken and peppers, lettuce, guacamole and sour cream.



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