Name: Slow Cooker Chicken Fajitas
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 lbs boneless, skinless chicken breasts (or chicken thighs for more flavor); 1 each bell pepper, sliced (any color) (red, yellow, or green work); 1 each onion, sliced (yellow or red recommended); 1 packet fajita seasoning (or 2 tablespoons homemade fajita mix); 1 cup salsa (mild, medium, or hot — your choice); Tortillas for serving flour or corn; Optional shredded cheese, sour cream, avocado slices (for serving)

I make slow cooker chicken fajitas at least once a month — they’re the kind of weeknight recipe that feels effortless but tastes like you spent hours. Tender shredded chicken bathing in salsa and fajita spices, soft peppers and onions, and tortillas ready to be piled high: it’s family-friendly, low-effort, and endlessly adaptable.

If you like hands-off slow cooker dinners, this one will fit right into your rotation.

Why you’ll love this dish

This slow cooker version turns busy-weeknight dinner into a set-and-forget triumph. Instead of standing over a hot skillet, the Crock-Pot does the heavy lifting: low, gentle heat renders chicken ultra-tender while vegetables soften and absorb the seasoning. It’s budget-friendly (simple pantry spices and one jar of salsa), easily doubled for meal prep, and kid-approved when you keep the salsa mild.

“One of the easiest dinners I make — smoky, juicy chicken with minimal cleanup.” — a regular weeknight saver

Beyond convenience, this recipe is flexible: use whatever bell pepper colors you have, swap store-bought fajita seasoning for a homemade mix, or shred the chicken for tacos, enchiladas, or grain bowls. For more slow-cooker inspiration, compare flavor profiles with this slow cooker white chicken chili that also cooks up with minimal fuss.

Step-by-step overview

This recipe is straightforward: layer, season, pour, and cook. Expect about 6–8 hours on low (or 3–4 hours on high). When the chicken is fall-apart tender, shred it and let it rest in the juices so the flavors deepen. Warm tortillas and assemble to taste.

What you’ll do at a glance:

Place chicken in slow cooker.
Top with sliced peppers and onions.
Sprinkle seasoning and pour salsa.
Cook until tender, shred, and combine.
Serve in warm tortillas with toppings.

What you’ll need

2 lbs boneless, skinless chicken breasts
1 bell pepper, sliced (any color) — red, yellow, or green work
1 onion, sliced (yellow or red recommended)
1 packet fajita seasoning (or 2 tablespoons homemade fajita mix — see tip)
1 cup salsa (mild, medium, or hot — your choice)
Tortillas for serving (flour or corn)
Optional toppings: shredded cheese, sour cream, avocado slices

Notes and substitutions:

Use chicken thighs for more fat and deeper flavor; reduce cook time slightly if using pieces rather than whole breasts.
Homemade fajita mix: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne.
For lower sodium, choose a low-sodium salsa or rinse store-bought seasoning.

Directions to follow

Arrange the chicken breasts in a single layer in the bottom of the slow cooker.
Scatter the sliced bell pepper and sliced onion evenly over the chicken.
Sprinkle the fajita seasoning across the peppers, onions, and chicken for even flavor.
Pour 1 cup of salsa over everything to moisten and season.
Cover and cook: low for 6–8 hours or high for 3–4 hours, until the chicken reaches 165°F and is very tender.
Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir so it soaks up the juices and softened veggies.
Warm the tortillas, fill them with the shredded chicken and peppers, and top with shredded cheese, sour cream, and avocado slices if you like. Serve immediately.

Best ways to enjoy it

Serve with warm flour tortillas and a squeeze of lime for brightness.
Offer toppings in bowls — pico de gallo, pickled onions, shredded lettuce, jalapeños, or a cilantro-lime crema.
Side ideas: cilantro-lime rice or a simple charred corn salad. For a heartier meal, spoon the fajita mix over baked potatoes or into bowls with black beans and rice. You can also make a quick sheet-pan nacho spread using tortilla chips and melted cheese.

Pair with a light beer, a classic margarita, or sparkling water with lime for a refreshing contrast. For inspiration on other comforting slow-cooker entrees, try this marry me chicken pasta slow cooker recipe which also emphasizes hands-off cooking.

Storage and reheating tips

Refrigerator: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze shredded chicken and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat with a splash of water or additional salsa to loosen the sauce, or microwave in short bursts stirring between intervals until heated through.
Safety: Always reheat until the chicken reaches 165°F and discard any leftovers left out at room temperature longer than 2 hours.

Helpful cooking tips

Don’t over-peel the flavor: skip browning — the slow cooker builds flavor over time, and salsa plus spices are enough.
Even slices: cut peppers and onions into similar thickness so they soften uniformly.
If the sauce seems thin after shredding, remove the lid and cook on high for 15–30 minutes to reduce slightly.
For extra caramelized veggies, stir shredded chicken and veggies onto a hot skillet for a few minutes before serving.
Make it dairy-free by skipping cheese and sour cream or using plant-based alternatives. For a smoky kick, add a teaspoon of chipotle in adobo to the salsa.

For ideas on other comforting slow-cooked chicken dishes that are simple and family-friendly, check out this easy slow cooker chicken stew.

Creative twists

Sheet-pan fajita bowls: after shredding, finish under the broiler with cheese for melty fajita nachos.
Tex-Mex rice bowls: serve over cilantro-lime rice with black beans and roasted corn.
Low-carb: serve in lettuce wraps or over cauliflower rice.
BBQ twist: swap salsa for a smoky tomato-based BBQ sauce for a BBQ-fajita hybrid.
Vegetarian option: replace chicken with cubed and roasted cauliflower or large portobello slices; increase salsa and add a can of drained black beans.

Helpful answers

Q: How long does it take to prep and cook this recipe?
A: Prep is about 10–15 minutes (slice veggies, season chicken). Cook time is 6–8 hours on low or 3–4 hours on high. Shredding adds another 5–10 minutes.

Q: Can I use frozen chicken breasts?
A: It’s safe, but not ideal — starting from frozen increases cook time and can produce uneven results. If you must, add an extra hour on low and ensure the internal temperature reaches 165°F.

Q: Is it better to shred the chicken in the cooker or on a cutting board?
A: Shredding on a cutting board gives a cleaner result and helps you avoid accidentally shredding the silicone or liner. Once shredded, return the chicken to the cooker so it soaks up juices.

Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to soften veggies slightly, then add chicken, seasoning, and salsa. Cook on high pressure for 10–12 minutes with a quick release. Finish by shredding and stirring in the juices.

Conclusion

For a reliable, low-effort weeknight favorite, slow cooker chicken fajitas check every box: flavorful, adaptable, and minimal cleanup. If you want a recipe breakdown with step photos, see Cooking Classy’s slow cooker chicken fajitas for a visual companion. For a variation with video guidance and extra tips, visit Fit Slow Cooker Queen’s crockpot chicken fajitas + VIDEO.