Slow Cooker Crispy Cheese Chicken Fajita Tacos Recipe

I absolutely adore this recipe because it lets me enjoy a delicious and hearty chicken fajita meal with minimal effort, thanks to the slow cooker doing most of the work. Plus, the cheesy topping and fresh cilantro-lime garnish make every bite an irresistible explosion of flavor that I can’t get enough of!

These Slow Cooker Crispy Cheese Chicken Fajita Tacos offer a perfect blend of the flavors of chili powder, cumin, and smoked paprika with tender chicken breasts. They feature a gorgeous mix of sautéed onions and bell peppers.

I was really pleased with how the cheese baked onto the tacos. I made two platters of them, which was a good thing, because they disappeared in a hurry.

Each taco is filled with protein and colorful, fresh veggies, so they make a nutritious meal.

Ingredients

Chicken Breasts:
Protein source that is low in fat; versatile, spicy, delicious.

Chili Powder:
Contributes zesty, rich, and nutritional elements; provides layers of flavors; and supports healthy properties.

Smoked Paprika:
Presents a sweet smokiness.

Provides vivid color.

Abounds in vitamin A.

Bell Peppers:
Rich in Vitamin C; contributes crunch and color; low in calories.

Cheddar Cheese:
Yields a milky mouthfeel; abundant in Ca; gives a delectable flavor profile.

Flour Tortillas:
Soft foundation; supplier of carbs; augments the robust filling flavors.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 12 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a tiny mixing bowl, combine the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper.

2. The chicken breasts should be rubbed with olive oil and then coated evenly with the spice mixture.

3. Put the chicken breasts, which have been seasoned, in the slow cooker.

4. Put the sliced onion, red and yellow, and green bell peppers in the slow cooker, spreading them around the chicken and over the top of it.

5. The slow cooker needs to be covered and set to low for 4-6 hours. Cook time can be adjusted; just be sure the chicken is cooked through and tender when serving.

6. After cooking, take the chicken breasts out of the slow cooker and shred them with two forks.

7. The slow cooker holds the chicken that has been shredded and the vegetables. The former is now mixed well with the latter and is combined at the well-done level.

8. Set your oven broiler to preheat. Take the tortillas and lay them flat on a baking sheet. Then sprinkle them with cheddar and Monterey Jack cheese. Place the baking sheet in the oven and broil until the cheese has melted and is bubbling.

9. Place the mixture of chicken and vegetables on the cheesy tortillas.

10. Add fresh cilantro and lime wedges for good measure. Now enjoy your tacos de fajita de pollo con queso, which are not only crispy but also quite cheesy.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Slow cooker
4. Cutting board
5. Knife
6. Forks
7. Baking sheet
8. Oven broiler

FAQ

• Can I use chicken thighs instead of chicken breasts?Certainly! Boneless, skinless chicken thighs can be substituted for the chicken breasts. They will add a richer flavor and remain moist after cooking.
• How can I make this recipe spicier?To increase heat, you might add 1/4 teaspoon of cayenne pepper or a diced jalapeño to the spice mix.
• Can I prepare this in advance?Absolutely, you may season the chicken and chop the vegetables the night before. Store them in the fridge so that they are nice and cold. Then, the next day, pop them in the slow cooker.
• What is the best way to make the tortillas crispy?Heat the tortillas in a dry skillet over medium heat until they become crispy. Alternatively, you can crisp them up by baking on a wire rack in the oven at 350°F.
• Is it necessary to use both types of cheese?You can, of course, use just one type if you prefer. However, using both cheddar and Monterey Jack gives such a nice blend of flavors and textures that it’s hard not to recommend it.
• How do I store leftovers?Keep any remaining chicken and peppers in a sealed container in the fridge for up to 3 days. When it’s time to eat the leftovers, reheat them on the stovetop or in the microwave.

Substitutions and Variations

1.5 lbs boneless, skinless chicken thighs to make chicken breasts
1 tablespoon vegetable oil or olive oil
Cajun seasoning, 2 teaspoons; in other words, if you don’t have it, use chili powder.
1 teaspoon ground coriander instead of cumin
1 teaspoon smoked paprika for regular paprika

Pro Tips

1. Marinate for Extra Flavor For even more flavor, marinate the chicken in the spice mixture for at least 30 minutes to an hour before cooking. This allows the spices to penetrate the meat deeper.

2. Sear for Extra Depth Before placing the chicken in the slow cooker, sear the breasts on high heat in a skillet to develop a nice crust. This adds a layer of flavor and texture to the dish.

3. Cheese Variation Experiment with different types of cheese, such as pepper jack or queso blanco, for an extra kick or a different flavor profile.

4. Tortilla Warm-Up Before adding the cheese, warm the tortillas briefly in a skillet or directly over a gas flame. This enhances their texture and flavor.

5. Customize Toppings Consider additional toppings like avocado slices, sour cream, or pickled jalapeños to add more variety and complexity to your tacos.