Why You’ll Love This Recipe

Slow Cooker Chicken Fajitas are a fuss-free, flavorful Tex-Mex favorite made with tender chicken, colorful bell peppers, and bold spices, all slowly simmered to perfection. With minimal prep and hands-off cooking, they’re perfect for busy weeknights or meal prepping. Just toss everything in the slow cooker, and you’ll have a sizzling, savory filling ready to serve in warm tortillas.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighsbell peppers (red, green, yellow)onionstaco seasoning or homemade fajita spicesgarliclime juicechicken brotholive oilsalt and pepperflour or corn tortillas (for serving)optional toppings: sour cream, shredded cheese, avocado, cilantro

directions

Slice the bell peppers and onions into thin strips.

Place the chicken breasts at the bottom of the slow cooker.

Add the sliced peppers and onions on top of the chicken.

Sprinkle taco seasoning evenly over the mixture.

Add minced garlic, a squeeze of lime juice, and chicken broth to keep it moist.

Drizzle with olive oil and season with salt and pepper.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Once done, shred the chicken with two forks and mix it back into the juices.

Serve hot in warm tortillas with your favorite toppings.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 6-7 hours (low) or 3-4 hours (high)Total time: 6 hours 10 minutes (on low) or 3 hours 10 minutes (on high)

Variations

Use beef or pork instead of chicken for a different protein.

Add sliced jalapeños for a spicy kick.

Mix in corn or black beans for added texture and nutrition.

Use lettuce wraps instead of tortillas for a low-carb version.

Top with pineapple chunks for a sweet contrast.

storage/reheating

Store leftover fajita filling in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals until hot.You can also freeze the filling for up to 3 months—thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen chicken?

Yes, but be sure it reaches a safe internal temperature and may require extra cooking time.

Can I cook this overnight?

It’s best not to cook overnight unless you’re using a slow cooker with a timer and warming function.

Can I use a fajita seasoning packet?

Absolutely, store-bought seasoning works well and is convenient.

Do I need to brown the chicken first?

No, browning is optional—slow cooking will make it tender and flavorful without pre-searing.

Can I add cheese inside the slow cooker?

It’s better to add cheese after serving to avoid clumping or separation.

Can I make this ahead?

Yes, you can prep the ingredients the night before and store them in the fridge, then start cooking in the morning.

What kind of chicken is best?

Both breasts and thighs work—thighs are more flavorful and forgiving.

Are these kid-friendly?

Yes, just use mild seasoning and let kids choose their toppings.

Do I have to shred the chicken?

Shredding makes it easier to serve in tortillas, but you can leave pieces whole if preferred.

Can I use a pressure cooker instead?

Yes, use the sauté function first if desired, then cook on high pressure for about 10 minutes.

Conclusion

Slow Cooker Chicken Fajitas are a delicious, easy-to-make meal that brings bold Tex-Mex flavors to your table with minimal effort. They’re perfect for feeding a crowd or prepping meals ahead, and endlessly customizable with your favorite toppings. Once you try this set-it-and-forget-it method, it just might become your go-to fajita recipe.