Slow Cooker Chicken Fajitas made with homemade fajita seasoning mix, chicken, onions, bell peppers and fresh limes for the perfect easy weeknight meal.
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 bowl
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!
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Looking for more slow cooker options?
Tools USED to Make Chicken Fajitas
- Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
- 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.
- 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).
- 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.
- 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.
Slow Cooker Chicken Fajitas
- 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 1/2 teaspoon because we like a bit more spice)
- 1 teaspoon ground cumin
- 4 boneless skinless chicken breasts
- 1 yellow onion , cut into 1/2 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 8 Servings, Amount per serving: 102 calories, Calories: 102g, Carbohydrates: 8g, Protein: 13g, Fat: 1g, Cholesterol: 36mg, Sodium: 596mg, Potassium: 423mg, Fiber: 1g, Sugar: 3g, Vitamin A: 990g, Vitamin C: 36.6g, Calcium: 28g, Iron: 0.9g
All images and text © for Dinner, then Dessert.