Slow Cooker Chicken Fajitas

8 Servings
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Slow Cooker Chicken Fajitas made with homemade fajita seasoning mix, chicken, onions, bell peppers and fresh limes for the perfect easy weeknight meal.

Slow Cooker Chicken Fajitas

Fajitas Made Easier

I’m a huge fan of slow cookers and as we are heading at what seems like warp speed into the school year and the weather cooling down I am using my slow cooker so often I’ve stopped putting it away between uses!

Slow Cooker Chicken Fajitas have been around for a heck of a long time. They’ve been on Pinterest for years before I even started this blog, but I mostly saw slow cooker fajitas using fajita seasoning mixes, rather than a homemade seasoning blend.

VERSATILE Chicken Fajitas BAse

To make these crockpot chicken fajitas, I used exactly what I would use to make my fajitas at home. Personally, I don’t use a mix, but you can choose to if you like. I like to add in some salsa to round out the flavors and make it a base recipe you could use in other applications as well. Below are some of the recipes you can make with this chicken fajitas base:

  • 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 Chicken Fajita bowlfajitas made in slow cooker

Tips for Crockpot Chicken Fajitas

  • 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.
  • You can also easily freeze this chicken fajitas recipe for future cooking, I usually make a double batch, freeze a bag of ingredients and cook one off.

Watch VIDEO TO SEE how easy this recipe is to make!

[brid autoplay=”true” video=”454105″ player=”19072″ title=”Slow Cooker Chicken Fajitas” description=”Slow Cooker Chicken Fajitas” duration=”61″ uploaddate=”2019-08-22 13:18:05″ thumbnailurl=”//”]


crockpot chicken fajitas served with limes and avocado

Tools USED to Make Chicken Fajitas

  1. Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
  2. My New Slow Cooker: This recipe was made in this 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. If you’re thinking of a new slow cooker, consider it if your budget is open.
  3. Salsa: I love making salsa at home, check out my favorite Guapo’s Mexican Salsa, but for a quick swap I LOVE this one from Costco (link for reference).
  4. Fajita Seasoning Mix: If you are skipping the spices and going for a mix this is the brand I love and have in my pantry as a backup.
  5. Freezer Bags: Other brands may be more popular, but I have never had a bag burst/leak with this brand. I have however with Ziploc.

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Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas are made with homemade fajita seasoning mix, chicken, onions and bell peppers for the perfect easy weeknight meal.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder


  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 teaspoon dried onion flakes (you can substitute onion powder)
  • 1/4 teaspoon cayenne pepper (I use ½ teaspoon because we 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


  • 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.
  • Squeeze fresh lime juice over the top of your chicken (do not add before, it won't have the same flavor after cooking for so long).
  • Garnish with cilantro (optional).


You can substitute Fajita Seasoning Mix for the ingredients listed from the cornstarch through the cumin. I would still highly suggest adding the fresh garlic though.


Calories: 102kcal | Carbohydrates: 8g | Protein: 13g | Fat: 1g | Cholesterol: 36mg | Sodium: 596mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 36.6mg | Calcium: 28mg | Iron: 0.9mg

slow cooker chicken fajitas in tortillas served with lime

Slow Cooker Chicken Fajitas are made with homemade fajita seasoning mix, chicken, onions, bell peppers and fresh limes for the perfect easy weeknight meal.
Slow Cooker Chicken Fajitas are made with homemade fajita seasoning mix, chicken, onions, bell peppers and fresh limes for the perfect easy weeknight meal.

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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?

  2. 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! 🙂

    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!

  3. 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

  4. 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

  5. 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!

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

  7. 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!! 🙂 😉