There are only 5 ingredients in this low-carb, paleo, and whole30 chicken fajitas recipe. Make these fajitas in your slow cooker or pressure cooker.
If this looks familiar it’s because I took my most popular recipe, Slow Cooker Steak Fajitas (Low-Carb, Paleo, Whole30), and swapped out the beef for chicken. That’s it. Other than that it’s the exact same recipe. If it ain’t broke why fix it??
Only 5 Ingredients
It’s a trick title because I’m counting on you having a fajita seasoning. If you’re going to use a store-bought fajita packet, I will not preach. HOWEVER making your own is very simple. I included my go-to fajita seasoning below. I usually triple the seasoning recipe and keep a big batch of it in my pantry at all times for occasions like this. For the bell peppers, I always use two because I like bell peppers. I used multiple colors to the pictures would be ready but 1 or 2 of the same colored bell peppers (green is usually cheapest) will work just fine. Salsa or diced tomatoes? Up to you. I use whatever I happened to have on hand.
Chicken Breast or Chicken Thighs?
Normally my go-to cut of chicken for slow cooking are chicken thighs. But…I used breasts here. I prefer my chicken breasts with my fajitas for some reason. You can make these with boneless, skinless chicken thighs. If you do, add an additional 30 minutes to an hour of cook time for the slow cooker and 1 minutes for the pressure cooker. You need to do this because dark meat takes longer to cook than white meat. Since this recipe uses chicken breasts, it’s not a recipe that can sit on the WARM setting. This will overcook the chicken and dry out the meat. When the food is done cooking, turn off the slow cooker or pressure cooker.
How To Serve The Fajitas
Really it will depend on your dietary restrictions. Regardless of how you serve this, you can’t go wrong. Serving suggestions for low-carb/keto, paleo/whole30 include lettuce wraps or in a nice burrito bowl with cauliflower rice. Of course you can always serve the fajitas the way they were meant to be served – in tortillas. Leftovers can be reused as an enchilada filling!
Looking for a homemade fajita seasoning? Use this one (equivalent to 1 store-bought package):
- 2 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1–2 bell peppers, sliced
- 1 medium size onion, sliced
- 15 ounces diced tomatoes or salsa
- 2 tbsp fajita seasoning (see blog post for homemade mix)
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn the Instant Pot to saute. Once hot, add the oil, onion, and bell pepper and cook 3-5 minutes until soft.
- Add chicken & fajita seasonings. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook 8 minutes. Quick release pressure.
Do not let this sit on the WARM setting; the chicken will overcook and dry out.
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