Slow Cooker Chicken Fajitas are an effortless way to enjoy all the bold, sizzling flavors of your favorite Tex-Mex dish with none of the fuss. Just toss everything into your slow cooker, and let it do the work—resulting in tender, juicy chicken and perfectly seasoned peppers and onions. Ideal for busy weeknights, meal prep, or feeding a crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighsbell peppers (assorted colors)sliced oniondiced tomatoes or salsaolive oillime juicechili powdercuminpaprikagarlic powdersalt and black peppertortillas (for serving)optional toppings (sour cream, shredded cheese, avocado, cilantro)
directions
Slice bell peppers and onions and place them in the bottom of the slow cooker.
Top with chicken breasts or thighs.
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Pour the seasoning mixture over the chicken and vegetables.
Add diced tomatoes or a scoop of salsa for extra flavor and moisture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is fully cooked and tender.
Shred the chicken in the slow cooker and mix everything together.
Serve in warm tortillas with your favorite toppings.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCook time: 6–7 hours on low or 3–4 hours on highTotal time: 6 hours 10 minutes
Variations
Use steak or shrimp instead of chicken (adjust cook time accordingly).
Add black beans or corn for more texture and flavor.
Make it spicy with diced jalapeños or hot sauce.
Serve over rice or in a fajita bowl instead of tortillas.
Use taco seasoning mix for a shortcut.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.*Reheat in the microwave or on the stovetop until warmed through.*Freeze cooked chicken fajita mixture for up to 2 months. Thaw in the fridge and reheat before serving.
FAQs
Can I use frozen chicken?
It’s best to thaw chicken before using in the slow cooker for food safety reasons.
Do I need to sear the chicken first?
Nope! This recipe is designed to be quick and easy—no pre-cooking needed.
Can I use pre-cut veggies?
Absolutely! It saves time and works just as well.
Can I cook on high to save time?
Yes, 3–4 hours on high works great.
Can I make this ahead?
Yes, you can prep all the ingredients in the slow cooker insert and refrigerate overnight.
Can I use chicken thighs?
Yes, they stay juicy and flavorful—great for slow cooking.
What kind of tortillas should I use?
Flour or corn tortillas both work—choose your favorite!
Can I make it low-carb?
Serve over cauliflower rice or in lettuce wraps.
What if I don’t have lime juice?
Use lemon juice or vinegar for a bit of acidity.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough to handle the extra volume.
Conclusion
Slow Cooker Chicken Fajitas are the ultimate fuss-free, flavor-packed dinner that delivers restaurant-style results with almost no effort. With juicy chicken, tender peppers, and bold seasoning, they’re perfect for loading into warm tortillas or piling into bowls. Whether it’s taco night or meal prep Sunday, this recipe is a must-have in your rotation.
PrintSlow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are a flavorful and effortless Tex-Mex meal made with tender, seasoned chicken, colorful bell peppers, and onions. Perfect for stuffing into warm tortillas and topping with your favorites.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Flour or corn tortillas, for serving
- Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Top with sliced bell peppers, onion, and canned tomatoes with their juices.
- Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
- Shred the chicken with two forks and mix well with the vegetables and juices.
- Stir in lime juice and serve with warm tortillas and desired toppings.
Notes
- For spicier fajitas, add a diced jalapeño or extra chili powder.
- Use chicken thighs instead of breasts for extra juiciness.
- Leftovers are great in rice bowls, quesadillas, or salads.
- Warm tortillas before serving for best texture.
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg