Slow Cooker Chicken Fajitas – Easy, Flavorful, and Hands-Off

If you want a weeknight dinner that practically cooks itself, slow cooker chicken fajitas are a smart choice. You get tender, juicy chicken, sweet peppers, and onions with warm spices—all with minimal effort. Toss everything in the slow cooker, go about your day, and come back to a meal that’s ready to hit tortillas.

It’s family-friendly, budget-friendly, and great for meal prep. Plus, the leftovers taste just as good the next day.

Slow Cooker Chicken Fajitas - Easy, Flavorful, and Hands-Off

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 3 bell peppers, sliced (mix of red, yellow, and green)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, drained (optional but adds moisture and flavor)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon crushed red pepper or cayenne (adjust to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice (plus extra wedges for serving)
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (optional)
• 8–10 flour or corn tortillas, warmed
• Favorite toppings: shredded cheese, sour cream or Greek yogurt, avocado or guacamole, salsa, pickled jalapeños

Instructions

 

• Prep the vegetables: Slice the bell peppers and onion into thin strips. Mince the garlic. Keep everything roughly the same size so it cooks evenly.
• Mix the spices: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, coriander (if using), crushed red pepper, salt, and black pepper.
• Layer the slow cooker: Add half the sliced peppers and onions to the bottom. Place the chicken on top. Sprinkle the spice mix evenly over the chicken, then add the minced garlic. Drizzle with olive oil.
• Add tomatoes (optional): If using, scatter the drained diced tomatoes over the chicken. Top with the remaining peppers and onions.
• Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours. The chicken should be tender and reach an internal temperature of 165°F.
• Finish with lime and cilantro: Remove the chicken to a cutting board and shred or slice it. Return it to the slow cooker juices. Stir in lime juice and cilantro. Taste and adjust salt, lime, or heat as needed.
• Warm the tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in a low oven. Soft, warm tortillas make a big difference.
• Serve: Use tongs to pile chicken, peppers, and onions into tortillas. Add your favorite toppings and extra lime wedges on the side.

What Makes This Special

These slow cooker chicken fajitas are built for convenience without sacrificing flavor. You get that classic fajita taste with a mix of chili, cumin, and lime—no stovetop babysitting or smoke alarms.

The vegetables stay tender but not mushy, and the chicken is easy to shred or slice.

It’s also flexible. You can make this recipe mild or spicy, adjust the veggies, or swap in boneless thighs. Serve it with tortillas, over rice, in bowls, or even in lettuce wraps.

It’s the kind of recipe that fits whatever your schedule—and your fridge—allows.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 3 bell peppers, sliced (mix of red, yellow, and green)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, drained (optional but adds moisture and flavor)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon crushed red pepper or cayenne (adjust to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice (plus extra wedges for serving)
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (optional)
• 8–10 flour or corn tortillas, warmed
• Favorite toppings: shredded cheese, sour cream or Greek yogurt, avocado or guacamole, salsa, pickled jalapeños

Step-by-Step Instructions

1. Prep the vegetables: Slice the bell peppers and onion into thin strips. Mince the garlic. Keep everything roughly the same size so it cooks evenly.
2. Mix the spices: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, coriander (if using), crushed red pepper, salt, and black pepper.
3. Layer the slow cooker: Add half the sliced peppers and onions to the bottom.

   Place the chicken on top. Sprinkle the spice mix evenly over the chicken, then add the minced garlic. Drizzle with olive oil.

4. Add tomatoes (optional): If using, scatter the drained diced tomatoes over the chicken.

   Top with the remaining peppers and onions.

5. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours. The chicken should be tender and reach an internal temperature of 165°F.
6. Finish with lime and cilantro: Remove the chicken to a cutting board and shred or slice it. Return it to the slow cooker juices.

   Stir in lime juice and cilantro. Taste and adjust salt, lime, or heat as needed.

7. Warm the tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in a low oven. Soft, warm tortillas make a big difference.
8. Serve: Use tongs to pile chicken, peppers, and onions into tortillas.

   Add your favorite toppings and extra lime wedges on the side.

How to Store

• Refrigerate: Store cooled chicken and vegetables in an airtight container for up to 4 days. Keep tortillas and toppings separate.
• Freeze: Portion into freezer bags with some cooking liquid to keep it moist. Freeze for up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over medium heat or in the microwave in short bursts, adding a splash of broth or water if it looks dry.
• Meal prep tip: Pack rice or cauliflower rice in containers, top with fajita chicken and veggies, and keep toppings in small side containers.

Benefits of This Recipe

• Hands-off cooking: The slow cooker handles the work, so you can focus on everything else.
• Balanced and customizable: Protein, veggies, and plenty of flavor. Adjust spice and toppings to suit different tastes.
• Budget-friendly: Uses simple pantry spices and affordable chicken and produce.
• Great for crowds: Easy to scale up and serve buffet-style with toppings.
• Meal-prep friendly: Stores and reheats well for lunches and quick dinners.

What Not to Do

• Don’t overcook on High: Chicken breasts can dry out if cooked too long on High. If you have time, use Low for the best texture.
• Don’t skip salt or lime: These two make the flavors pop.

  Without them, the fajitas can taste flat.

• Don’t drown it in liquid: The onions, peppers, and chicken release moisture. Extra broth can make everything watery.
• Don’t slice the chicken too early: Shred or slice after cooking so it stays juicy and absorbs the sauce.
• Don’t cram the slow cooker: Overfilling can lead to uneven cooking. Use a larger cooker or make two batches.

Variations You Can Try

• Spicy chipotle: Add 1–2 chopped chipotle peppers in adobo and a spoonful of adobo sauce for smoky heat.
• Citrus twist: Swap lime for a mix of lime and orange juice for a subtle, sweet tang.
• Chicken thighs: Use boneless, skinless thighs for richer flavor and extra tenderness.

  Cook times are similar.

• Low-carb bowls: Serve over cauliflower rice or salad greens with avocado, pico de gallo, and a drizzle of crema.
• Veg-loaded: Add sliced mushrooms or zucchini in the last hour so they don’t overcook.
• No tomatoes: Skip the diced tomatoes entirely for a drier, more traditional fajita texture.
• Dairy-free: Use dairy-free toppings like avocado, salsa, and pickled onions.

FAQ

Can I use frozen chicken?

It’s safer to use thawed chicken in the slow cooker so it reaches a safe temperature quickly and cooks evenly. If you only have frozen, fully thaw it in the fridge first.

How do I prevent soggy peppers?

Layer half the peppers on the bottom and half on top, and avoid adding extra liquid. For crisper peppers, stir in an additional fresh sliced pepper during the last 30–45 minutes of cooking.

What if I don’t have all the spices?

You can use a packet of fajita seasoning or a mix of taco seasoning and extra cumin.

Adjust salt and lime at the end to taste.

Can I make this ahead?

Yes. Combine sliced veggies, spices, and chicken in a zip-top bag (without lime juice) and refrigerate up to 24 hours. Dump into the slow cooker when ready to cook, then add lime at the end.

How do I warm tortillas so they’re soft?

Heat a dry skillet over medium and warm each tortilla for 15–30 seconds per side.

Or wrap a stack in foil and warm in a 300°F oven for 8–10 minutes. Keep them covered so they stay pliable.

What toppings go best?

Classic choices include shredded cheese, sour cream or Greek yogurt, salsa, guacamole, diced tomatoes, cilantro, and lime wedges. Pickled onions or jalapeños add a great tangy kick.

Can I double the recipe?

Yes, as long as your slow cooker isn’t more than about three-quarters full.

You might need to add 30–45 minutes to the cook time and stir once midway if possible.

How do I keep leftovers from drying out?

Store the chicken with some of the cooking liquid. When reheating, add a splash of water or broth and cover to trap moisture.

Final Thoughts

Slow cooker chicken fajitas are the kind of meal that fits into a busy week and still feels like a treat. The spices are warm and familiar, the veggies are sweet and tender, and the chicken is juicy every time.

Keep tortillas and a few toppings on hand, and you’ve got an easy dinner solution that everyone can customize. Once you make it, you’ll probably add it to your regular rotation.