Slow Cooker Chicken Fajitas

I have a fondness for fajitas. When friends and I would go out to eat, I remember the enjoyment I got from seeing the sizzling hot platter being brought to our table. The sweet smell of caramelized onions and juicy-looking meat made my mouth water in anticipation. I love that I can recreate this Slow Cooker Chicken Fajita recipe at home with the ease of my slow cooker!

Easy Prep

Ideal for weeknight family meals, this recipe requires minimal prep—just set it and forget it. Serve these crockpot chicken fajitas with warm tortillas and your favorite toppings for a satisfying, from-scratch meal that brings everyone to the table.​
The result is tender, moist, and downright juicy(!) chicken breast strips with phenomenal flavor thanks to the slow cooking process, simmered alongside sweet onion and a medley of bell peppers.
For those with busy lives who still want to cook from-scratch using healthy ingredients, this recipe is for you!

What Makes These the Best Slow Cooker Chicken Fajitas

These chicken fajitas stand out because they’re made entirely from scratch—no seasoning packets used. A rich, homemade fajita spice blend, combined with fresh lime juice, honey, and Worcestershire sauce, gives these fajitas an irresistible depth of flavor. They’re also a hands-off win for busy parents: just layer, set, and forget.

Ingredients

Chicken Breasts: skinless and boneless
Yellow Onion: white onion, or Spanish onion will also work. This gives the chicken and sauce depth of flavor.
Jalapeno: for a bit of spice
Chicken Broth: to enhance the overall flavor
Bell Peppers: a selection of red, yellow, and orange peppers for color and sweetness.
Seasoning Blend: This homemade seasoning is so much tastier (and lower in sodium) than store-bought packets. This combination includes: garlic, onion, chili powder, as well as ground cumin, cayenne pepper, and salt.
Tomato Paste: used to help thicken the sauce and give it extra oomph.
Worcestershire Sauce: imparts the chicken with a phenomenal depth of flavor.
Honey: used sparingly, intensifies the overall taste of the slow-cooked chicken and vegetables.
Lime: cuts through the spice and brightens up the flavors with its acidity.
Flour Tortillas, Avocado, Sour Cream, Salsa, and Cilantro for serving

How to Make Slow Cooker Chicken Fajitas

1. In a small bowl, mix the spices with tomato paste, Worcestershire sauce, lime juice, and honey. Stir into a thick paste and set aside.
2. Place the chicken breasts in the slow cooker. Top with sliced onions and chopped jalapeños for a flavorful base.

3. Spoon the fajita seasoning paste evenly over the chicken and onions, coating them thoroughly.
4. Layer sliced red, orange, and yellow bell peppers on top, then place the lid on the slow cooker.

5. Slow cook the chicken, onions, and peppers on low until tender and juicy—about 4–5 hours. Reserve some cooking liquid for serving or make a thicker sauce, *see note below about thickening the liquid*
6. Serve the sliced chicken and sautéed peppers with warm tortillas, fresh avocado, lime wedges, and your favorite toppings.

How to Thicken the Cooking Liquid to Make a Sauce

• Drain the cooking liquid from the slow cooker, place it into a bowl and let it come to room temperature.
• In a small bowl stir together 1 tablespoon cornstarch with 1 tablespoon of the liquid to form a paste. Slowly add a tablespoon of liquid at a time until you have created a smooth slurry.
• Place the remaining cooking liquid in a saucepan and bring to a simmer. Pour the slurry into the simmering liquid and whisk until smooth. Continue stirring until the mixture has thickened to the desired consistency.

Tips for the Juiciest Crockpot Chicken Fajitas

• Don’t overcook! 4 to 5 hours on the low setting is plenty of time
• Layer onions under the chicken for extra moisture.
• Spoon some of the cooking liquid/gravy over the sliced chicken before serving.

What to Serve with Chicken Fajitas

These fajitas are super versatile! Try them with:

• Warm flour or corn tortillas
• Cilantro lime rice or Mexican rice
• Avocado slices or guacamole
• Black beans or pinto beans
• Sour cream, salsa, or cheese

Storing and Reheating Leftovers

Store leftover fajita chicken and veggies in an airtight container for up to 4 days. Reheat gently in the microwave or on the stove with a bit of the reserved liquid. You can also freeze portions for up to 2 months.
Tip: Use leftovers in fajita bowls the next day!

Slow Cooker Chicken Fajitas: FAQ’s

Slow Cooker Chicken Fajitas

By: Katrina

Tender, juicy pieces of chicken are perfectly seasoned with a blend of mild spices with a homemade fajita mix. Easy to make, layer the ingredients in your slow cooker and allow them to simmer for a healthy, fuss-free weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6

Ingredients

  

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Fajita Seasoning:

• 4 teaspoons chilli powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• ¼ cup tomato paste
• 2 tablespoons Worcestershire sauce
• Juice of one lime
• 1 tablespoon honey

Chicken Fajitas:

• 2 pounds chicken breasts, boneless & skinless
• 2 cups yellow onion, cut into ¼-inch thick slices (about 2 medium onions)
• 1 medium jalapeno, finely diced
• 2 tablespoons chicken broth
• 1 red bell pepper, sliced lengthwise (½ inch thick)
• 1 orange bell pepper, sliced lengthwise (½ inch thick)
• 1 yellow bell pepper, sliced lengthwise (½ inch thick)

For Serving:

• Fajita-sized flour tortillas, 6-inch size
• Sour cream
• Salsa
• Cilantro
• Avocado

Equipment

• 7-quart slow cooker

Instructions

 

• In a small bowl, combine the chili, garlic, and onion powder, ground cumin, paprika, salt, and cayenne pepper. Add the tomato paste, Worcestershire sauce, lime juice, and honey. Stir to form a paste and set aside.
• Place whole chicken breasts in the bottom of the slow cooker.
• Layer the onion slices over the chicken and sprinkle the diced jalapeno on top.
• Dollop the paste over the chicken and spread evenly to coat. Pour the broth over the paste.
• Pile the bell peppers on top of the chicken, cover, and cook on low for 3-4 hours or until the chicken registers 165°F (whichever comes first).
• When done, some residual liquid from the cooked chicken and vegetables will remain. You may choose to keep in the slow cooker or turn it into gravy. Instructions for making a gravy are in the notes.
• Place the chicken breast on a cutting board and cut into slices. You can plate the chicken and vegetables to assemble the fajitas or return them to the slow cooker to coat them in the residual cooking liquid.

Notes

You can use water in place of the broth.

¾ teaspoon table salt can be replaced with 1 teaspoon kosher salt.

If you want to save time, you could use a packet of fajita seasoning instead of making your own.

To prevent the bell peppers from getting too soggy, keep them on top of the chicken and not near the sides or bottom of the slow cooker. Doing so will submerge them in any accumulated juices during cooking.

If you want to thicken the gravy from the leftover liquid, add 1 teaspoon of cornstarch to 1 teaspoon of the liquid to make a paste, slowly adding 1 teaspoon of liquid at a time until you have created a slurry. Once smooth, add the slurry to a small saucepan along with the rest of the liquid, heating on low until smooth and thickened.

Tried this recipe?Let us know how it was!

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