1-Getting started with slow cooker chicken fajitas is as easy as gathering your ingredients and following a few straightforward steps. Begin by preparing all your ingredients: slice the bell peppers and onion thinly, mince the garlic cloves, trim and pat dry the 2 pounds of chicken breasts for even cooking. This prep work keeps things organized and helps everything cook uniformly in your slow cooker.

2-Next, in a small mixing bowl, combine 2 1/2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 3/4 teaspoon ground coriander, 1 teaspoon salt, and 3/4 teaspoon black pepper to create your seasoning blend. Place the chicken breasts at the bottom of the slow cooker, sprinkle with half the seasoning mix, then layer on half of the sliced bell peppers, half of the sliced onions, and the minced garlic. Pour about 7 ounces of the canned tomatoes into the bottom first for a flavorful base.

3-Continue by topping with the remaining canned tomatoes, sliced bell peppers, and sliced onions. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through and vegetables are tender. Once done, remove the chicken and cut it into strips or shred it, then ladle out about 1 cup of broth and discard the rest to reduce excess liquid.

4-Finishing Touches Whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey if you’re using it, add this to the slow cooker along with the shredded chicken, and toss gently. Adjust seasoning with additional salt if needed for the best taste. Serve warm in the 12 six-inch flour tortillas, topped with cilantro, sour cream, salsa, guacamole, or shredded Mexican cheese as desired. This method ensures your slow cooker chicken fajitas are juicy and full of flavor, ready for any mealtime tweaks.