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-inspired slow-cooker recipe (whole30), ready in about 250 minutes, pairs chicken breasts, bell peppers, 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 "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

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.