Slow Cooker Fajita Salsa Chicken



  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1-2 medium yellow onions, thinly sliced
  • 1-2 medium bell pepper (red, yellow, orange or green), thinly sliced
  • 1 16-oz jar or container of salsa, divided
  • ½ teaspoon salt
  • Juice of 1 lime (about 2 tablespoons)


  1. Add the chicken, onions, peppers, about ⅔ of the salsa, and salt to a 6-quart slow cooker, stirring to combine.
  2. Cover and cook on high for 4 hours or low for 6, or until the chicken and vegetables are very tender.
  3. Uncover and remove the chicken to a cutting board. Shred with two forks or cut into pieces.

4. If there is a lot of liquid in the slow cooker you can drain some off or leave it all in, depending on whether you want a drier or saucier consistency. Add back the chicken, the remaining salsa, and lime juice, stirring everything together. Taste and add additional salt, lime juice or salsa if you like.


Shared by Erin Blazevic


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