Let your slow cooker do the heavy lifting with these juicy, tender Chicken Fajitas bursting with bold Tex-Mex flavor! Loaded with colorful bell peppers, onions, and perfectly seasoned chicken, this dish is everything you love about fajitas—without the hassle.
Whether you’re feeding a crowd, meal prepping for the week, or just want a hands-off dinner that tastes like you spent hours in the kitchen, this recipe is your new go-to. Serve them sizzling hot in warm tortillas, wrapped in crisp lettuce leaves, or over a bed of rice or cauliflower rice for a low-carb twist.
Why You’ll Love Slow Cooker Chicken Fajitas:
- Effortless Prep – Just slice, toss everything into the slow cooker, and let it do all the work! No standing over a hot stove.
- Tender, Flavorful Chicken – Slow cooking locks in moisture and flavor, making every bite juicy and delicious.
- Full of Color & Veggies – Bell peppers and onions bring vibrant color, crunch, and nutrients to your plate.
- Customizable for Everyone – Serve in tortillas, lettuce wraps, over rice, or as a low-carb bowl. Add cheese, salsa, guac—your way!
- Perfect for Meal Prep – Make once, enjoy all week! The leftovers taste even better.
- Healthy & Wholesome – A balanced meal with lean protein, fiber, and tons of flavor—no guilt necessary.
- Family-Friendly Favorite – Even picky eaters love the build-your-own fajita style!
Slow Cooker Chicken Fajitas Recipe
Ingredients:
- 1.5–2 lbs boneless, skinless chicken breasts (or thighs)
- 3 bell peppers (any colors), sliced
- 1 large onion, sliced
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
- Juice of 1 lime
- Optional: 1 tbsp olive oil (for extra richness)
Instructions:
- Prep the ingredients: Slice bell peppers and onions. Place in the bottom of the slow cooker.
- Add chicken: Lay the chicken on top of the veggies.
- Season: Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over everything.
- Add tomatoes: Pour the can of diced tomatoes (with juices) over the chicken.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred the chicken: Remove chicken, shred with two forks, then return to the slow cooker and mix everything together. Add lime juice and stir.
- Serve: Spoon into warm tortillas, lettuce wraps, or bowls. Top with cheese, sour cream, guacamole, or fresh cilantro!
