Slow Cooker Chicken Fajitas - 2 Guiding Stars
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Good fajitas are all about properly tender onions and peppers. Cooking the veggies down on the stovetop can take a good long time. A slow cooker takes longer, but you don’t need to stand over it stirring, and with this method that cooks the chicken in with the meat, your meat will be beautifully tender too.


  • 1 yellow onion, sliced
  • 3 bell peppers, sliced
  • 1½ lbs. boneless chicken breast
  • ½ cup low-sodium chicken broth
  • ¼ tsp. salt
  • 2 Tbsp. cumin
  • 1½ Tbsp. chili powder
  • 1 Tbsp. lime juice
  • 6 (8") whole-wheat tortillas


  1. Combine sliced onion and peppers in the bottom of a greased slow cooker. Lay chicken on top and pour chicken broth over. Sprinkle everything with the spices and lime juice. Cover and cook until chicken has reached a minimum internal temperature of 165ºF, on LOW for 8 hours or HIGH for 4-6 hours.
  2. When meat is done, remove chicken, shred with two forks, and stir it back into juices and vegetables. Divide filling evenly across the tortillas.
Nutritional analysis per serving: Calories 350; Total Fat 8.5g (12% Daily Value); Saturated Fat 2.5g (10% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 525mg (23% DV); Total Carbohydrate 35g (13% DV); Dietary Fiber 7g (25% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 33g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Niacin 110% DV; Vitamin C 90% DV; Vitamin B6 70% DV.
Recipe by Guiding Stars at
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