Slow-Cooker Chicken Fajitas


  • 3 green, yellow or red peppers, sliced
  • 2 onions, sliced
  • 2 tablespoons garlic, finely minced
  • 8 boneless, skinless chicken breasts, cut into thin strips
  • 2-1 1/4-oz. packages taco seasoning mix
  • 1 teaspoon coarse salt, divided
  • 1/2 cup olive oil
  • 8 to 12 flour tortillas
  • Toppings: salsa, guacamole, sour cream, shredded Colby Jack cheese, chopped black olives, diced tomatoes, shredded lettuce


  1. Layer half each of peppers, onions, garlic and chicken in a slow cooker; sprinkle with one package taco seasoning and 1/2 teaspoon salt. Repeat layering; drizzle with oil. Cover and cook on low setting for 4 to 6 hours, until chicken is fully cooked and juices run clear. Stir to combine. To serve, spoon chicken mixture onto tortillas, adding desired toppings.
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