Smoky Slow-Cooker Chicken Fajitas with Avocado Oil

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

Tender chicken and crisp bell peppers simmered in a smoky spice blend, ideal for Whole30-friendly fajita nights. This Mexican slow-cooker recipe (whole30), ready in about 250 minutes, pairs chicken breasts, bell peppers, and yellow onions 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 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 medium bell peppers, sliced into thin strips
• 1 large yellow onions, sliced into thin rings
• 2 tbsp avocado oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp sea salt
• 1/2 tsp black pepper

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

Instructions

1. 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.
2. 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.
3. 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.