Ingredients:

  • 8 kg (4 lbs) Boneless, skinless chicken breasts, trimmed and sliced into 1-inch strips
  • 1 medium Yellow Onion, roughly chopped (for the initial cooking base)
  • 120 ml (½ cup) Chicken Stock (low sodium)
  • 60 ml (¼ cup) Fresh Lime Juice (approx. 2 limes)
  • 2 cloves Garlic, minced finely
  • 2 tbsp Chili Powder (mild or medium heat)
  • 2 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican oregano, if available)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • Pinch Cayenne Pepper (optional, for heat)
  • 2 large Red Bell Peppers, seeded and sliced thinly
  • 1 large Green Bell Pepper, seeded and sliced thinly
  • 1 large Yellow Bell Pepper, seeded and sliced thinly
  • 1 large White Onion (or Red Onion), sliced thinly
  • Flour Tortillas (for serving)
  • Fresh Coriander (Cilantro) and Lime wedges (for garnish)

Instructions:

  1. Prep the Chicken and Base: Place the sliced chicken strips and the roughly chopped yellow onion into the 6-quart slow cooker insert.
  2. Mix the Marinade: In a separate small bowl, whisk together the chicken stock, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using).
  3. Combine and Start: Pour the spice marinade over the chicken mixture in the slow cooker. Toss well to ensure the chicken is completely coated.
  4. Cook: Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Prep Finishing Vegetables: About 30–45 minutes before the desired total cooking time is up, slice all the bell peppers and the large white/red onion thinly.
  6. Introduce the Veggies: Stir the sliced peppers and onions into the slow cooker with the chicken. They will wilt down quickly.
  7. Finish Cooking: Replace the lid and continue cooking for the remaining 30–45 minutes until the peppers are tender-crisp.
  8. Check and Adjust: Taste the chicken mixture. Adjust seasoning with extra salt or a final squeeze of lime juice if necessary.
  9. Serve: Warm the tortillas (optional step). Transfer the fajita mixture to a platter. Sprinkle with fresh coriander and serve immediately alongside warm tortillas and chosen toppings.