Go Back
Delicious slow cooker chicken fajitas with colorful bell peppers and onions

Slow Cooker Chicken Fajitas

Effortless and flavorful, these Slow Cooker Chicken Fajitas are a family-friendly dish that feels gourmet yet requires minimal prep. Simply layer, season, cook, and serve in warm tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

For lower sodium, choose a low-sodium salsa or rinse store-bought seasoning. Shredded chicken and vegetables can be stored in the fridge for 3–4 days or frozen for up to 3 months. Reheat on stovetop or microwave until heated through.