Mexican-Style Chicken Fajitas with Avocado Oil
Tender chicken and crisp bell peppers simmered in a smoky spice blend, ideal for Whole30-friendly fajita nights. This mexican-inspired slow cooker (whole30) ready in about 250 minutes pairs chicken breasts, avocado oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, sliced into thin strips bell peppers
- 1 large, sliced into thin rings yellow onions
- 2 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Place 1.5 lbs chicken breasts, 2 sliced bell peppers, 1 large sliced onion, 2 tbsp avocado oil, 1 tsp chili powder, 1/2 tsp cumin, 1 tsp sea salt, and 1/2 tsp black pepper in a slow cooker, ensuring the chicken is evenly coated with the spices.
- Step 2: Cook on LOW for 4 hours until the chicken is fully cooked and peppers are tender-crisp, stirring once at the 2-hour mark to distribute flavors.
- Step 3: Remove chicken breasts and slice thinly against the grain, then return to the slow cooker with the peppers and onions. Stir gently until heated through and the flavors meld (about 5 minutes on LOW), ensuring the oil coats all ingredients evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican-Style Chicken Fajitas with Avocado Oil take to make?
Total time is about 250 minutes (10 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican-Style Chicken Fajitas with Avocado Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Mexican-Style Chicken Fajitas with Avocado Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican-Style Chicken Fajitas with Avocado Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mexican-Style Chicken Fajitas with Avocado Oil whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
