Slow Cooker Chicken Fajitas

Great for busy days where you can come home to dinner ready to eat!

Slow Cooker Chicken Fajitas

For almost 5 years these Slow Cooker Chicken Fajitas have been one of the most popular recipes on my blog. Because we all love an easy delicious recipe don’t we? This is real life and we are busy people. With this simplified recipe you get to skip marinating, and you also get to skip sauteing veggies and chicken in batches (and therefor tending to it). Instead here, the crockpot does most of the work. And not only that, cooking it in the slow cooker allows plenty of time to for the flavors to meld together and really soak into the chicken and veggies, plus it will leave you with perfectly tender chicken every time. It’s a delicious family friendly recipe and it makes plenty so you may be lucky enough to have left overs for lunch the next day! Then for the days you didn’t plan ahead for a slow cooker dinner try my Sheet Pan Chicken Fajitas, everything cooks together on one sheet pan. So easy and so good!

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Crockpot Chicken Fajita Ingredients:

Boneless skinless chicken breasts – I like to stick with chicken breasts here because thighs will just shred apart. Canned diced tomatoes with green chilies – if you can’t find them with green chilies you can use plain diced tomatoes and add a 4 oz. can of green chilies or just skip the green chilies. Bell peppers – I like to use a trio of red, yellow and green but really any color will work. Yellow onion and garlic – you can also use a red onion if that’s what you have on hand. Chili powder, cumin, paprika, coriander, salt and pepper – these spices give the fajitas that classic Tex Mex flavor, if you don’t have coriander you can substitute Oregano (a much different flavor but also common in fajitas). Lime – use fresh lime juice for best flavor. Honey – this just balances the acidity of the lime and tomatoes but you can omit it if preferred. Tortillas and toppings – toppings are optional but don’t forget the tortillas!

How To Make Slow Cooker Chicken Fajitas

Add half of the tomatoes, peppers, onions and garlic to a 6 or 7 quart slow cooker. Top with chicken breasts. Mix together seasonings and sprinkle over both sides of chicken. Top with remaining tomatoes. And remaining bell peppers, onions and garlic. Set the slow cooker and let cook through, then cut or shred the chicken. Toss in honey and lime mixture. Serve warm over tortillas with toppings.

Tips And Variations:

If you like the bell peppers tender crisp and not soft, wait until about the last 30 minutes to add them. Cook near lesser times if you’d like to slice chicken vs. shredding. For an extra boost of flavor serve topped with sour cream, salsa, sliced avocados or guacamole, or Mexican hot sauce. Use corn or flour tortillas for serving. Warm them first. Or try serving fajita mixture over rice or quinoa and make a burrito bowl instead. Add more or less chili powder according to preference. Be sure to use mild chili powder. Store leftovers in the fridge for up to 3 days.