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.
- 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).