Why You’ll Love This Recipe

Slow Cooker Chicken Fajitas are a hassle-free, flavorful way to enjoy a Tex-Mex favorite. Juicy chicken breasts are cooked low and slow with vibrant bell peppers, onions, and classic fajita spices, creating a tender and savory filling that’s perfect for tacos, bowls, or wraps. With minimal prep and maximum taste, this recipe is ideal for busy weeknights or meal prepping.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsbell peppers (red, green, yellow, or orange)onionsgarliclime juicechili powdercuminpaprikasmoked paprikaoreganoonion powdersaltblack pepperolive oiltortillas (for serving)

directions

Slice the bell peppers and onions into thin strips and place them in the bottom of the slow cooker.

Lay the chicken breasts on top of the vegetables.

In a small bowl, mix together chili powder, cumin, paprika, smoked paprika, oregano, onion powder, salt, and black pepper.

Sprinkle the spice mix evenly over the chicken.

Add minced garlic and drizzle lime juice and olive oil over everything.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Remove the chicken and shred it with two forks, then return it to the slow cooker and mix with the peppers and onions.

Serve hot with warm tortillas and your favorite toppings like sour cream, cheese, salsa, or guacamole.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 6-7 hours on low or 3-4 hours on highTotal time: 6 hours 10 minutes to 7 hours 10 minutes

Variations

Use boneless, skinless chicken thighs for extra juiciness.

Add sliced jalapeños or chipotle peppers for a spicier kick.

Toss in canned black beans or corn during the last hour of cooking for added texture and flavor.

Swap chicken for sliced steak or portobello mushrooms for a different take.

Use lettuce wraps instead of tortillas for a low-carb option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze in individual portions for up to 2 months.Reheat in the microwave or on the stovetop until warmed through.

FAQs

Can I use frozen chicken?

Yes, but make sure it cooks thoroughly. Add extra time if needed and ensure it reaches 165°F internally.

Do I need to sear the chicken first?

No, searing is optional. This recipe is designed for dump-and-go convenience.

Can I make this recipe spicy?

Absolutely—add cayenne pepper, hot sauce, or sliced chilies to adjust the heat level.

What toppings go well with chicken fajitas?

Popular options include shredded cheese, guacamole, sour cream, fresh cilantro, salsa, and diced tomatoes.

Can I use store-bought fajita seasoning?

Yes, but homemade seasoning offers fresher flavor and less sodium.

Should I drain excess liquid after cooking?

If there’s too much liquid, you can use a slotted spoon or cook uncovered for 20 minutes to reduce it.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough.

Can I prepare this the night before?

Yes, assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking in the morning.

Conclusion

Slow Cooker Chicken Fajitas are a simple, set-it-and-forget-it solution for a satisfying meal full of color, texture, and bold flavor. Whether you’re feeding a crowd or prepping for the week, this recipe brings the sizzle of fajitas to your table with zero fuss.