Some weeknights, the last thing I want is to fuss over a stovetop. And that’s exactly where these slow cooker chicken fajitas come in to save the day. You just throw everything into your crockpot, let it do its thing, and boom—by dinnertime, you’ve got tender, flavorful fajita filling that tastes like you worked a lot harder than you actually did.
This is the kind of recipe that gets a regular spot in our dinner rotation. It’s super hands-off, full of that smoky Tex-Mex flavor, and great for feeding a crowd (or just getting ahead on lunches for the week).
Why I Love This Version (And You Will Too)
I’ve made chicken fajitas on the stove, on the grill, and even sheet pan-style—but nothing beats the simplicity of the slow cooker when I’m short on time (or energy). No marinating. No flipping or stirring. Just toss it all in and let it go.
I first started making these on those chaotic weeknights when I’d come home late and still want something comforting. I’d prep everything in the morning, and by evening, the house would smell amazing, and all I had to do was warm some tortillas.
Bonus? It makes a big batch, and the leftovers taste even better the next day.
What You’ll Need
Here’s what goes into my slow cooker fajitas—and why each one matters:
Chicken breasts
Boneless and skinless is the way to go. I’ve tried thighs too, and while they’re great for shredding, I prefer breasts when I want nice clean slices.
Canned diced tomatoes with green chilies
Adds a little tang and a mild kick. If I only have plain diced tomatoes, I just toss in a small can of green chilies or skip it if I’m making it kid-friendly.
Bell peppers
I love using all three colors—red, yellow, and green—because they each bring something to the table. But use whatever’s in your fridge.
Onion and garlic
I usually go with yellow onion, but red works too. Fresh garlic gives that punchy depth that makes everything taste like it simmered for hours (which it did).
The spice blend
Chili powder, cumin, paprika, coriander (or oregano if I’m out), salt, and pepper. It’s a pantry-friendly mix that packs flavor without needing store-bought fajita seasoning.
Lime juice
Fresh is a must. It brightens everything at the end and ties all the flavors together.
Honey
Just a touch to mellow out the acidity from the tomatoes and lime. You can skip it, but I like the balance it brings.
Tortillas + toppings
Warm tortillas are non-negotiable. As for toppings—sour cream, salsa, guac, cheese, hot sauce, or whatever else you like. Build your own masterpiece.
How I Throw It Together
Here’s the easiest part—getting it all into the crockpot:
Layer the veggies & tomatoes.
Start by spreading half the tomatoes, peppers, onions, and garlic in the slow cooker.Add the chicken.
Place the chicken breasts right on top of that veggie base.Season it up.
Mix your spices and rub them all over the chicken—both sides.Top with the rest.
Add the remaining tomatoes, peppers, onions, and garlic.Let it slow cook.
Cover and cook on low for 6–7 hours or high for 3–4. Then shred or slice the chicken—your call.Add lime and honey.
Stir in the lime juice and honey right before serving. That splash of citrus at the end really makes it pop.
Real-Life Tips from My Kitchen
- Want crunchier peppers?
Wait until the last 30 minutes to add them. I sometimes do this if I have time and want that bite. - Slice or shred—your call.
If you like slicing the chicken, cook it for a bit less. For shredded, let it go the full time. - Make it your way.
Sometimes I pile it all into warm tortillas. Other nights, I serve it over rice for a fajita bowl. Once, I even stuffed it into baked sweet potatoes—it was a hit. - Toppings make the meal.
My usual go-tos: sour cream, guac, and hot sauce. But if you’ve got fresh cilantro or pickled onions lying around, those take it over the top. - Don’t forget to warm the tortillas!
Microwave, dry skillet, or wrap them in foil and toss in the oven for a few minutes. Warm tortillas are a small detail that makes a big difference.
How to Store Leftovers
Pop the leftover chicken and veggies into an airtight container and refrigerate for up to 3 days. It reheats beautifully, and I’ll often use it for lunch bowls or quesadillas.
You can even freeze it if you made a big batch—just let it cool completely first. Freeze in portions and thaw overnight in the fridge for quick future meals.
More Ways to Serve It
- Spoon it over quinoa or cauliflower rice for a low-carb option.
- Load it onto nachos with melted cheese and a drizzle of crema.
- Toss leftovers into omelets or breakfast burritos the next morning.
- Make a big fajita salad with chopped romaine, avocado, and tortilla strips.
Slow Cooker Chicken Fajitas
If you're after a weeknight dinner that’s low effort but big on flavor, these slow cooker chicken fajitas are just the thing. Everything simmers together until the chicken is juicy and the peppers are sweet and tender—no skillet flipping or standing at the stove required. Just set it, forget it, and get ready for a fiesta at the table!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 bell peppers (one red, one yellow, one green), cored and sliced
- 1 large yellow onion, halved and thinly sliced
- 1 (14.5 oz) can petite diced tomatoes with green chilies
- 4 cloves garlic, minced
- 2 ½ tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- ¾ tsp ground coriander (or substitute with oregano)
- 1 tsp salt
- ¾ tsp black pepper
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
For serving:
- 12 (6-inch) flour tortillas
- Optional toppings: sour cream, salsa, guacamole, shredded Mexican cheese, sliced avocados, fresh cilantro
Instructions
- Start by spreading half the diced tomatoes across the bottom of your slow cooker. Layer in half the sliced peppers and onions, then sprinkle the minced garlic over the top. Nestle the chicken breasts into this veggie bed.
- In a small bowl, combine the chili powder, cumin, paprika, coriander, salt, and pepper. Sprinkle half of this spice mix over the chicken, flip them over, and season the other side with the rest.
- Pour the remaining tomatoes over the chicken and top it off with the rest of the peppers and onions. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and the vegetables are soft.
- Once done, take the chicken out and either shred or slice it into strips. Scoop out about a cup of the broth (mainly the tomato liquid) and discard it to avoid a soupy texture.
- Stir together the lime juice and honey, then pour it into the slow cooker. Add the chicken back in and give everything a gentle toss to coat. If you're feeling extra fresh, chopped cilantro goes beautifully here too.
- Spoon the filling into warm tortillas and load them up with your favorite toppings. Serve right away and enjoy every bite!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 419Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 134mgSodium 932mgCarbohydrates 22gFiber 5gSugar 6gProtein 51g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
This slow cooker chicken fajita recipe has been a staple in my kitchen for years. It’s unfussy, full of flavor, and perfect for those nights when you just need something that’s going to work—without standing over a stove. If you’ve got a busy day ahead, let the slow cooker take over. You’ll come home to a dinner that’s already done and tastes like it took way more effort than it did.
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