My go-to, slow-cooker fajita chicken

One of my favorite, simple go-to meals is my slow-cooker fajita chicken. Hubby and I enjoy this meal quite often, and we don’t ever really get tired of it because it’s so versatile. We love making a big batch at the beginning of the week and then serving it slightly differently each day: over top brown rice with veggies, on top of a salad, rolled into a burrito or enchilada, or even as a warm comforting Mexican-style soup!

Before getting my Instant Pot, I used to make my fajita chicken in my crock pot or braise it in my Le Creuset in the oven, allowing the chicken to slow cook and become juicy and tender before shredding it up. Both of those methods are tried and true and yield some of the most perfectly moist and delicious chicken you’ll ever eat; but, I have found that the chicken also works wonderfully in an Instant Pot as well, if you happen to have one.

No matter the cooking method you choose, this dish is super simple and makes for great family meals. If you opt for the traditional slow-cooking method in either the crock pot or Le Creuset, the cooking time will take much longer than if you were to prepare the chicken in the Instant Pot.

Slow-cooker fajita chicken

1 lb. boneless, skinless chicken breast
1 green bell pepper
1 red bell pepper
1 medium onion
2 Tbsp. chili powder
1 tsp. chipotle chili powder
1 Tbsp. dried oregano
1 tsp. ground cumin
1 tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
1 cup water or chicken stock

Season the chicken breasts with all the seasonings and toss into a crockpot. Slice the bell peppers (removing the seeds and stem) and onions and toss into the crockpot with the chicken. Pour in 1 cup of stock or water and set on low to cook for 2-3 hours (depending on your crock pot settings). If you are braising the chicken in the oven, toss all of the ingredients into a Le Creuset Dutch oven with the lid on and braise at 325F for about 45 minutes. If you are using an Instant Pot, toss all of the ingredients into the Instant Pot bowl, seal the lid and set the timer to pressure cook for 7 minutes on high pressure with the valve set to steaming. Allow the pressure to naturally release once the timer has finished. When the chicken is fully cooked, use two forks to shred the meat and stir in all together with the softened peppers and onions.