This post may contain affiliate links.
We all love them, but did you know you can cook them in a slow cooker? I give you.. Slow Cooker Chicken Fajitas. A classic dinner recipe that’s packed with flavour.
Just when you thought fajitas couldn’t get any easier, here is my version of Slow Cooker Chicken Fajitas.
All the usual flavours but even better. Why? You can stick all the ingredients in during the day, ready to serve up at dinner time without any effort at all.
Plus, the ingredients finish up succulent, moist and marinated, and it’s a healthy meal, making this the ultimate midweek dinner.
I love how budget-friendly slow cooker chicken recipes are too, while tasting like there is so much more going on.
You can dress this dish up, serving up with lots of little side dishes for a Mexican-style feast when guests come round, or keeping it simple with rice or wraps when it’s a normal family meal time.
I would love to know how you’ve got on if you try this recipe. Please leave a comment or chat to me over on my social channels – Instagram, Facebook or Tik Tok – to let me know!
You’ll love this recipe because:
✅ All the flavour without the effort
✅ Healthy and satisfying
✅ Can keep side dishes simple or all-out impressive
FAQs about this Slow Cooker Chicken Fajitas Recipe
What should I serve with this dish?
You can serve this with Mexican-flavoured rice or salad, tortilla wraps, guacamole, salsa and sour cream (or plain yoghurt) for a filling feast.
Is this an authentic Mexican recipe?
Interestingly, “fajitas” is actually a TexMex recipe. This is my slow cooker take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.
Can I prepare the ingredients the night before?
Yes! I love this hack when I know a day is coming up that doesn’t have a window for cooking or even prep. I put all of the ingredients in the slow cooker pan, then refrigerate overnight. In the morning, I just have to pop it into the slow cooker and switch on.
Can I freeze the leftovers?
Yes – if you don’t eat it all, freeze the rest for another day (or make double on purpose for this very reason). Or you can reheat the leftovers for lunch the following day.
Do I really not need to add any liquid?
Nope! Enough liquid will come out of the chicken and onions to cook them. (In fact you will probably want to drain some off, see the notes on the recipe.)
Is this spicy?
I’d say medium spice if you use Mild Chilli powder. You could adjust the chilli powder heat and amount to your taste.
Can I make this a vegetarian dish?
If you’re looking for vegetarian fajitas instead, try this recipe: Halloumi Fajitas. It’s honestly sooo good!
Can you recommend a good slow cooker?
My favourite is the Morphy Richards Sear & Stew Slow Cooker, which can be used on the hob too. The best I find for induction hobs is the Lakeland Digital 6.5l Slow Cooker.
Fancy more Slow Cooker recipes?
- Lamb Orzo Stew with Feta – Tasty Med flavours
- Honey Barbecue Pulled Chicken – Smoky summer flavours
- Feta and Tomato Pasta – Light, simple, delicious
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Fajitas recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Chicken Fajitas
Ingredients
- 650 g Chicken breast
- 1 Red pepper (capsicum), Deseeded and cut into wedges
- 1 Yellow pepper (capsicum), Deseeded and cut into wedges
- 1 Green pepper (capsicum), Deseeded and cut into wedges
- 2 Large Onions, Peeled and cut into wedges
- 2 tsp Oil
For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):
- 1 tsp Chilli powder
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/2 tsp Garlic powder
- 1 tsp Sea salt
- 1 tsp Ground black pepper
Instructions
- Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
- Check the chicken is cooked through before serving. Slice and add back to the peppers.
- NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
- OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
- NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has quickly become a family favourite and it is SO easy. I tend to add a tin of kidney or black eye beans to bulk it up.
Really flavourful and delicious but there was a lot of liquid left over. We drained it, but it still made the wraps very soft and gooey. We’re going to make this again, but do it like loaded nachos!
Fantastic 5⭐️⭐️⭐️⭐️⭐️ So easy love it
Totally influenced into buying the slow cooker Sarah uses, this was our first outing! User to buying the kits, so was curious to see how this compared. This isn’t the same as the kits, but was really nice in itself, definitely another family keeper!!