Crockpot Lime-Garlic Chicken Fajitas

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Savory chicken and bell peppers slow-cooked in a zesty lime-garlic marinade, served with fresh cilantro and avocado. This Mexican slow-cooker recipe (whole30), ready in about 255 minutes, pairs Chicken breasts, Bell peppers, and Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Chicken breasts
• 2 large Bell peppers
• 1 medium Onion
• 2 tbsp Lime juice
• 1 tsp Garlic powder
• 1/2 tsp Cumin
• 1/4 tsp Chili powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 1 Avocado
• 2 tbsp Fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Slice 1.5 lbs chicken breasts into 1/2-inch thick strips. Place in slow cooker with 2 large sliced bell peppers and 1 medium sliced onion.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over chicken and vegetables, tossing to coat.
3. Step 3: Add 1 tbsp olive oil to slow cooker, stirring to combine with all ingredients.
4. Step 4: Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken is cooked through and vegetables are tender.
5. Step 5: Stir in 2 tbsp chopped fresh cilantro, then serve immediately with 1 sliced avocado on the side.