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-inspired slow-cooker recipe (whole30), ready in about 255 minutes, pairs Chicken breasts, Bell peppers, 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 "Plan a meal with the AI" 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.