Slow Cooker Chicken Fajitas

by Sabrina Snyder

Last Update:

23 Comments

4.80 from 5 votes
3 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
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Slow Cooker Chicken Fajitas are an easy, hands off way to enjoy all the bold, smoky flavors of traditional fajitas with minimal effort!

Everyone loves a Slow Cooker meal! My Slow Cooker Chicken Fajitas are an easy, flavorful meal to make just like my Slow Cooker Pork Carnitas and Slow Cooker Shredded Beef.

Sabrina’s Slow Cooker Chicken Fajitas Recipe

This minimal effort dinner turns out perfectly delicious every time! Chicken breasts are slow cooked allowing everything to become tender and deeply flavorful over time. The meal will be a go to when you need a dinner that will be done by the time you get home!

Recipe Card

Dinner, then Dessert

Slow Cooker Chicken Fajitas Recipe

Slow Cooker Chicken Fajitas are an easy, hands off way to enjoy all the bold, smoky flavors of traditional fajitas with minimal effort!
Yield 3 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder
Two tacos on corn tortillas with lime garnishment
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Ingredients
 

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon dried onion flakes , (you can substitute onion powder)
  • 1/4 teaspoon cayenne pepper , (I use ½ teaspoon because I like a bit more spice)
  • 1 teaspoon ground cumin
  • 4 boneless skinless chicken breasts
  • 1 yellow onion , cut into ½ inch wedges
  • 1 red bell pepper , sliced
  • 1 green bell pepper , sliced
  • 4 cloves garlic , minced
  • 1 cup salsa
  • 1 lime , cut into wedges
  • chopped cilantro , as a garnish

Instructions

  • Mix the cornstarch, chili powder, salt, paprika, white sugar, dried onion flakes, cayenne pepper and ground cumin in a small bowl.
  • Add the chicken, onions, garlic, bell peppers and salsa to your slow cooker.
  • Add the seasonings over the top of the mixture.
  • Cook on high for 3 hours or on low for 6 hours. If you cook longer it will also taste fine, but cutting may be more difficult because the chicken will break down easier.
  • Just before serving, squeeze fresh lime juice over the top of your chicken. (Do not add lime juice before, it won't have the same flavor after cooking for so long. )
  • Garnish with cilantro (optional).

Nutrition

Calories: 272kcal | Carbohydrates: 24g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1548mg | Potassium: 1110mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2664IU | Vitamin C: 98mg | Calcium: 79mg | Iron: 2mg

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Sabrina’s Tip

If you want your chicken to shred, feel free to let the chicken cook for longer than directed in the recipe. I listed it as 3 hours on high or 6 hours on low to allow you to cut your chicken into slices. However, if you’re planning on shredding, it’s fine to let it cook and tenderize further.

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About this Recipe

These fajitas are perfect for serving in warm tortillas or building into bowls, and they pair well with toppings like avocado, sour cream, cheese, and fresh lime. They’re especially great for busy days or meal prep since the slow cooker does most of the work, leaving you with a meal ready to go and that the whole family will love!

Ingredients

  • Salsa: I love making salsa at home, check out my favorite Guapo’s Mexican Salsa, but for a quick salsa, you can pick up any kind from the store.
  • Fajita Seasoning Mix: If you want to skip the spices, you can pick up a prepacked fajita seasoning from the store.

Kitchen Tools & Equipment

  • Slow Cooker: This recipe uses a slow cooker. For larger roasts, I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind.
  • Freezer Bags: You can easily freeze this chicken fajitas recipe for future cooking, I usually make a double batch, freeze a bag of ingredients and cook one off.

Variations

  • Enchiladas: Shred everything to make a base mixture for enchiladas made with my Enchilada Sauce.
  • Taquitos: Roll this chicken fajitas mixture into flour or corn tortillas and fry into taquitos (make sure to use the least amount of liquid possible).
  • Soup: Add chicken broth, beans, and corn to make a soup with some crunchy tortilla strips on top.
  • Fajitas Bowl: chop up the chicken and add it to the top of a rice bowl with beans, avocado, and other fajita bowl favorites.

More Mexican Slow Cooker Recipes

2 image collage of chicken fajitas

Photos Used In Previous Posts

Pin Pic - Fajitas in slow cooker
Pin Pic - Chicken Fajitas with tacos
Ingredients in slow cooker before cooking
Tacos with meat inside and a lime garnishment
Tacos on metal tray with lime and avocado garnishments

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe looks so good. If I substituted chicken thighs, how much longer would i have to cook in the crock pot?

    Reply

  2. I plan to make this for Taco Tuesday tomorrow night. I have everything on hand with the exception of “red” salsa. I have salsa verde. Do you think it would work or should I need to make a quick grocery store run?

    Reply

  3. I can’t wait until I can try this recipe. I LOVE fajitas, just something about the mix of chicken, peppers, onion & spices. I’ve looked for a LONG time for a slow cooker recipe that resembles the “kit” I bought years ago….
    Now, my question: You said it can be frozen… so do you just wait & mix together the cornstarch & spices until you are ready to cook the frozen one? And…do you need to take the frozen one out, thaw it to cook it or just dump it in frozen..(I know it would take longer to cook). Just wondering. THIS recipe really has me excited! Thank you! 🙂

    Reply

    1. I’m so glad you’re excited! I usually take the frozen bag (chicken, onions, garlic, bell peppers) and place it in the refrigerator overnight before tossing it into the slow cooker with the other ingredients the next day. Enjoy!

      Reply

  4. This turned out amazing and was so easy! I had to have something for Easter that I could throw in the crockpot about 6:45 and would be ready about 11 and this meal was perfect. Everyone loved it and the taste was delish and super easy

    Reply

  6. O – M – G!! Hands down the best fajitas we have ever had!! The flavor was to die for! It was spicey and so good! Every time I post a meal and swear it was our favorite one, you outdo yourself again! You can cook, woman! Thanks so much for sharing this amazing recipe!! ~Cindy

    Reply

  8. Mmm! I was just talking about how I wanted to make fajitas! This looks like an easy & tasty way to get ’em on the table!

    Reply

  11. We love chicken fajitas around here! It never occurred to me to cook them in the slow cooker! So smart!

    Reply

  13. I have to tell you that your blog is probably one of my most favorite! You always have great recipes and/or tips and you always provide the links I need to get to an older blog post or another idea. KEEP UP THE GREAT WORK!! 🙂 😉

    Reply