Slow Cooker Chicken Fajitas make a healthy and easy dinner with plenty of chicken, bell peppers, onions, and a homemade fajita seasoning mix. Jump to Recipe keyboard_arrow_down
Slow Cooker Chicken Fajitas couldn't be easy to put together and make the most delicious, moist and tender chicken fajitas without any guilt. Fajita lovers should also try these Sheet Pan Shrimp Fajitas and Baked Chicken Fajitas.
While I love the idea of chicken fajitas sizzling in a hot pan like they do in a restaurant, sometimes I just don't have time for that and these simple slow cooker fajitas are the perfect substitution. All the traditional fajita fixings are added to the slow cooker and in three to four hours, you have delicious, moist chicken breast with plenty of tender peppers, onions, and tomatoes. They are so easy and really tasty.
One of the things I love about cooking chicken breast in the slow cooker is that you don't have to worry about the chicken drying out. The slow cooker and veggies trap in the moisture and ensure a tender chicken breast every time. This is especially true in this recipe since the chicken cooks "sandwiched" between plenty of peppers, onions, and tomatoes.
In terms of preparing this recipe, there is a little extra work, in the beginning, slicing up the veggies and making the homemade fajita seasoning. To make slicing the veggies quick and easy, consider using a food processor. While I won't always pull out a food processor just to slice veggies, its worth it in this case since you are thinly slicing four bell peppers and an onion, which can take some time. Then all you need is your favorite canned tomatoes, I love the ones with jalapeños, and that's it.
When it comes to serving these Slow Cooker Chicken Fajitas, you can go the traditional route and serve the chicken in flour tortillas with all your favorite toppings. It is also delicious wrapped in lettuce for a lower carb option or piled high on a salad. For meal prep, I love making this on Sunday and preparing rice bowls for the week with a serving of brown rice, black beans, and the chicken. Then usually I bring a lime, some avocado, and cilantro with me to add when it's time to eat. And since everything tastes amazing with cheese, it's worth mentioning that this chicken makes a killer quesadilla.
How to Make Crockpot Chicken Fajitas
- Start with a layer of diced tomatoes in the slow cooker. You can use any type you like, but I am partial to diced tomatoes with green chilies, especially the spicy ones made by Rotel.
- Add a layer of onions and peppers. Add half the total amount you will use for the recipe. Then sprinkle on some garlic.
- Add your chicken. You can use boneless skinless chicken breasts or chicken thighs,
- Add the taco or fajita seasoning to the chicken. A homemade version will have less sodium and additives but you can also use a store-bought seasoning for faster prep.
- Add another layer of onions and peppers.
- Finish with more diced tomatoes.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Slice the chicken and serve in tortillas with onions, peppers, and tomatoes.
What to Serve with Slow Cooker Fajitas
When it comes to side dishes for chicken fajitas, I am always thinking about the amazing plate full of toppings that comes with fajitas in restaurants. So this is more of a list of toppings and sides.
- Toppings: Pull out all the stops when it comes to toppings. Have limes, cilantro, lettuce, tomatoes, shredded cheese, avocados, sour cream or Greek yogurt, pico de gallo, and some kind of spicy salsa.
- Make these Quick Refried Beans for a traditional side dish. They can be made with pinto beans or black beans.
- Mexican rice is always a good option and this Cauliflower Mexican Rice is a great lighter option.
- For a lighter option, make a big salad like this Tomato, Avocado, Cucumber, and Corn Salad.
- During summer months, we almost always have this with grilled corn on the cob or this Mexican Street Corn Salad.
Tips for Making Slow Cooker Chicken Fajitas
- It's really up to you how spicy you want to make these fajitas. You can always up the spice by adding fresh jalapeno or poblano peppers instead of some of the bell pepper. You could also increase the amount of chili powder or throw in some cayenne to kick things up. If you don't like things spicy, use regular canned tomatoes and use less chili powder.
- This recipe sticks to the traditional fajita veggies using just peppers and onions. However, if you want to switch things up, I love adding mushrooms or sliced zucchini. For the zucchini, add it during the last 30 minutes of cooking so it doesn't disintegrate.
- While I recommend making your own fajita seasoning, if you need a shortcut, you could use store bought fajita seasoning. Trader Joe's makes a good one.
- This recipe is perfect for meal prep. Make up a big batch on the weekend and pack individual portions for lunches during the week. To mix things up, consider making a salad one day, rice bowl the next, and then try a quesadilla or tacos.
How to make fajita seasoning?
I love having a big batch of fajita seasoning at home to have for crockpot fajitas, grilled fajitas, tacos, and more. Here is how I make it.
- 3 tbsp chili powder
- 3 tbsp ground cumin
- 2 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp ground black pepper
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- 14.5 oz canned diced tomatoes with chilis
- 4 U bell peppers, any color
- 1 U large onion
- 5 U cloves garlic, minced
- 2.5 pounds boneless skinless chicken breasts
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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