Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless Chicken Breasts or Thighs
  • 120 ml (½ cup) Chicken Stock (low sodium)
  • 1 tbsp Tomato Paste (optional, for richness)
  • 3 tbsp Fresh Lime Juice (from 1-2 limes)
  • 2 tbsp Chili Powder (Ancho or standard medium heat)
  • 1 tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican or standard)
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tsp Kosher Salt (adjust to taste)
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Cayenne Pepper (optional, for a kick)
  • 1 large Yellow Onion, thinly sliced
  • 1 large Red Bell Pepper, seeded and thinly sliced
  • 1 large Green or Yellow Bell Pepper, seeded and thinly sliced
  • 12-16 Medium Flour Tortillas
  • Suggested Toppings (e.g., sour cream, shredded cheese, salsa, guacamole)

Instructions:

  1. Combine the Spice Mix: In a small bowl, thoroughly whisk together all the dry spice ingredients (Chili Powder through Cayenne).
  2. Prepare the Chicken: Pat the whole chicken pieces dry. Place the chicken directly into the bottom of the slow cooker insert.
  3. Create the Sauce: Pour the chicken stock, tomato paste (if using), and lime juice over the chicken. Sprinkle the entire Spice Mix evenly over the liquid and the chicken.
  4. Start the Cook: Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3.5–4 hours.
  5. Shred the Chicken: Once the chicken is cooked through and shreds easily (internal temperature 165°F/74°C), remove the lid. Using two forks, shred the chicken directly in the slow cooker insert, allowing it to soak up all the delicious cooking juices.
  6. Add the Vegetables: Stir the thinly sliced onions and bell peppers into the shredded chicken mixture. They should sit mostly on top of the mixture.
  7. Final Simmer: Replace the lid and cook for an additional 30–45 minutes on HIGH. This allows the vegetables to soften slightly but keeps them firm for fajita texture.
  8. Taste and Adjust: Taste the filling and adjust seasoning, adding extra salt, lime juice, or a dash of hot sauce if necessary.
  9. Heat Tortillas: Warm the tortillas according to package directions.
  10. Assemble: Transfer the chicken and pepper mixture to a serving dish. Serve piping hot with the warmed tortillas and your choice of toppings.