Slow Cooker Chicken Fajitas

Make your busy work week easier with these Slow Cooker Chicken Fajitas! With minimal prep and simple ingredients like colorful bell peppers, onions, canned tomatoes, and a homemade fajita seasoning, you’ll get all that slow-cooked flavor without any extra steps.

Why I Love This Slow Cooker Chicken Fajitas Recipe

If you’ve followed me for a while, you know I’m a big fan of easy chicken fajitas. From my Air Fryer Chicken Fajitas to the Sheet Pan Chicken Fajitas, I’m all about getting those delicious flavors with a simple cooking process.

This time, I wanted to create an even easier slow cooker version for those days when you just don’t have the time or energy to adult. Busy people, I’m talking to you!

This crockpot chicken fajitas recipe is just what you need. You just throw everything in, and the slow cooker handles the hard part. And as soon as you know it, you’ll have the most tender, flavorful chicken and veggies to add to your tortillas or rice bowls.

Ingredients

• Boneless, skinless chicken thighs: I prefer chicken thighs to chicken breasts because they stay moister and more tender in the slow cooker.
• Bell peppers: A staple in fajitas. Use any color you’d like!
• Onion: I prefer to use yellow onion, but any kind will work.
• Can diced tomatoes: A convenient way to add flavor and moisture to the fajita filling.
• Spice mix: You’ll need chili powder, paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (optional, for heat) to flavor your fajitas.
• Olive oil: Gotta have some fat for flavor and to prevent sticking in the slow cooker.
• Lime juice (optional): Add a squeeze for freshness and brightness.
• Tortillas: The vessel for all that fajita goodness. Use flour or corn tortillas, whichever you prefer.

Preparation

Start by placing the sliced peppers and onions in the bottom of the slow cooker. Then, lay the chicken right on top. 

Sprinkle on some chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Then add the diced tomatoes and olive oil.

Cooking

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is fully cooked through and the vegetables are tender.

Now remove the chicken from the slow cooker and shred it or slice it into bite-sized pieces. Once you’re done, return it to the slow cooker. If you’re using lime juice, now’s the time to squeeze it in.

Serving

Now your fajitas are ready to eat! Scoop the filling into warm tortillas and pile on your favorite toppings. Enjoy!

Sides to Go with Your Chicken Fajitas

Want to make these fajitas a complete meal? For some classic Tex-Mex sides, you’ve got to try my Best Damn Instant Pot Spanish Rice and creamy Refried Beans. Or, if you’re looking for a little Mexican-inspired flair, my Best Damn Air Fryer Street Corn is always a huge hit. It’s tangy, sweet, and smoky all in one bite!

Storage & Reheating

These slow cooker fajitas are best kept in an airtight container in the fridge for up to 3 days. They can also be frozen for later, just thaw and reheat in a skillet or in the microwave. 

To reheat, place the fajita filling in a skillet over medium heat until heated through. The leftovers may not have quite as much sauce as when freshly cooked, so you may want to add a small amount of salsa or enchilada sauce to refresh the flavors.

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