Slow Cooker Chicken with Peppers and Onions
A five-minute-prep, ultra-versatile slow cooker chicken recipe made with juicy chicken breasts, tender peppers and onions, and bold smoky seasoning. Perfect for fajitas, bowls, salads, sandwiches, low-carb meals, and effortless weekly meal prep.
Equipment
- 6-quart slow cooker
- cutting board
- chef's knife
- measuring spoons
- tongs or forks (for shredding chicken)
Ingredients
- 2 lb boneless skinless chicken breasts (whole or sliced)
- 3 bell peppers (mixed colors), sliced into strips
- 1 large onion, sliced into strips
- 1/4 cup chicken broth or water
- 1 oz packet fajita or taco seasoning (or homemade blend)
- 1 lime, juiced
- 1 tsp smoked paprika (optional but recommended)
- 1 optional toppings: cilantro, salsa, sour cream, avocado
Instructions
- Slice bell peppers and onion into thin strips. Leave chicken breasts whole or slice into 1-inch strips if preferred.
- Add 1/4 cup broth or water to the bottom of the slow cooker. Layer sliced onions and peppers across the bottom, then place the chicken on top.
- Sprinkle fajita/taco seasoning (and smoked paprika if using) over the chicken and vegetables.
- Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until chicken reaches 165°F and peppers are tender.
- If breasts were left whole, remove and shred or slice, then return chicken to the peppers and onions.
- Stir in fresh lime juice, mix well, and serve immediately with desired sides.
Notes
Use sliced or whole chicken breasts depending on whether you prefer shredded or sliced chicken. For firmer peppers, cook on HIGH for only 3 hours or add peppers during the last 45 minutes. Add smoked paprika for extra depth. Finish with lime juice—it brightens everything.