Shredded Chicken Fajitas Recipe: Savory Weeknight Meal!

Fajita-Style Shredded Chicken started as a Paleo recipe but works perfectly for any meal, whether you’re watching your diet or not.

This recipe combines fresh peppers, tomatoes, onions, garlic, and a few spices with chicken breasts, showing just how easy it can be to whip up a healthy, convenient meal.

I’m a big fan of prepping bulk protein like this for meal planning. You can use it one night with tortillas or lettuce wraps just like traditional fajitas.

On another night, serve it over nachos or thin it out with chicken stock for a quick soup. It’s also great as a hash with scrambled eggs and crushed tortilla chips for a tasty weekend brunch.

You can make these shredded chicken fajitas in a slow cooker or an Instant Pot, making it super versatile. This flavorful chicken works well in fajitas, tacos, enchiladas, burritos, or bowls.

Plus, there’s nothing better than coming home after a long day and having your house smell amazing from this cooking!

Shredded Chicken Fajitas Recipe

These shredded chicken fajitas are a breeze to make and packed with flavor! With tender chicken cooked in a slow cooker, sautéed peppers and onions, and yellow rice, these fajitas are ready to stuff into tortillas and top with your favorite garnishes.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 3

Calories 875 kcal

Equipment

• Slow Cooker
• Cutting Board
• Classic Chef’s Knife

Ingredients

  

For the Chicken:

• 1½ pounds Boneless skinless chicken breasts
• 1 cup Low-sodium chicken broth
• 1 tbsp Dark chili powder
• 1 tsp ground Cumin
• 1 tsp smoked Paprika
• ½ tsp dried Oregano
• ½ tsp Garlic powder
• ½ tsp Salt
• ½ tsp fresh ground Black pepper

For the Fajitas:

• 1 large White or yellow onion sliced
• 2 large Bell peppers any color, sliced
• 2 tbsp Avocado oil or olive oil
• ½ tsp Kosher salt
• ¼ tsp crushed Red pepper flakes optional
• 10 Soft flour tortillas
• 8 oz Vigo yellow rice or any preferred yellow rice; cook according to package directions

For Garnishes (optional):

• ⅓ cup chopped Cilantro
• 6 oz cotija Cheese or shredded Mexican cheese blend
• Hot sauce
• Lime wedges
• 1 Avocado sliced (optional)

Instructions

 

For the Shredded Chicken:

• Prepare the Chicken: Mix all the spices in a small bowl. Pour chicken broth into the slow cooker. Add the chicken breasts, sprinkle half of the seasoning over them, flip the chicken, and add the remaining seasoning.
• Cook: Cover and cook on low for 8 hours or high for 4 hours.
• Shred the Chicken: Once cooked, shred the chicken using two forks either in the slow cooker or on a cutting board, then return the shredded chicken to the slow cooker and mix with the juices.

For the Fajitas:

• Cook the Rice: Prepare the yellow rice according to package directions.
• Sauté the Vegetables: Heat 2 tbsp of oil in a 12-inch cast iron skillet over medium-high heat. Add the sliced onions and bell peppers. Cook until tender, about 8-10 minutes.
• Warm the Tortillas: Preheat your oven to 350°F. Wrap tortillas in foil and heat in the oven for 8-10 minutes or place directly on the oven rack for 5 minutes if you prefer them crispier.

Assemble the Fajitas:

• Build Your Fajitas: On each tortilla, add a spoonful of yellow rice, followed by shredded chicken, sautéed onions and peppers, cheese, and cilantro. Top with hot sauce, lime wedges, and avocado if desired.
• Enjoy! Serve your fajitas warm and enjoy a delicious, flavorful meal.

Notes

• Keep Tortillas Warm: Wrap tortillas in foil and warm them in the oven to keep them soft and pliable. For a crispier texture, place them directly on the oven rack for a few minutes.
• Add Extra Flavor: To boost flavor, sauté onions and bell peppers with a splash of lime juice or a sprinkle of chili powder for extra zing.
• Customize Your Garnishes: Tailor your fajitas with your favorite toppings like avocado slices, fresh cilantro, or a drizzle of hot sauce for a personalized touch.

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Nutrition Facts: