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Slow Cooker Hawaiian Chicken Fajitas
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Slow Cooker Hawaiian Chicken Fajitas

If you’re looking for a delicious, easy-to-make meal that’s perfect for the whole family, Slow Cooker Hawaiian Chicken Fajitas should definitely be on your radar. Combining the sweet, tropical flavor of pineapple with tender chicken thighs and colorful vegetables, this dish is not only mouthwatering but also healthy and versatile. 
Course Slow Cooker
Cuisine Hawaiian, Gluten-Free, Paleo, Whole30
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 11 minutes
Calories 232kcal

Ingredients

  • 1/3 cup pineapple juice
  • Juice of 1/2 lime
  • 4  slices of pineapple (canned in 100% juice or fresh)
  • 2  tablespoons coconut sugar (omit for Whole30)
  • 1  tablespoons coconut aminos
  • 1  tablespoons cumin
  • 1  tablespoons minced garlic
  • 1/2  tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4   teaspoon  salt
  • 1 red pepper, thinly sliced
  • 1 medium red onion, halved and thinly sliced

Instructions

  • In a small bowl, combine the pineapple juice, lime juice, coconut sugar, coconut aminos, cumin, paprika, garlic, chili powder, salt, and pepper. Stir well to combine.
  • Place the chicken thighs in the slow cooker and pour the marinade mixture over the chicken. Ensure the chicken is well coated.
  • Lay the pineapple slices on top of the chicken in a single layer.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and can be easily shredded.
  • About 30 minutes before serving, remove the pineapple slices and dice them into chunks.
  • Shred the chicken in the slow cooker using two forks. Add the diced pineapple, sliced red pepper, and red onion. Stir everything together.
  • Cover and cook for an additional 30 minutes or until the vegetables are tender.

Notes

  • You can substitute chicken breasts for chicken thighs, but the cooking time may be shorter, so check after 3-4 hours on high.
  • For a spicier version, add sliced jalapeños or cayenne pepper to the seasoning mix.
  • Serve with grain-free tortillas, lettuce wraps, or over cauliflower rice for a healthy meal.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 4 months.