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Family-style spread of slow cooker chicken fajitas with tortillas, toppings, and garnishes on a rustic table

Easy Slow Cooker Chicken Fajitas (for Busy Weeknights)

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.
Quick Note Before You Dive In: This recipe card covers the basics, but if you're looking for expert tips or guidance on how to turn this into Buffalo Chicken Fajitas, scroll back up!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 240 kcal

Ingredients
  

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 yellow onions cut into 1/2-inch thick slices
  • 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

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 post, (scroll up to view).
  • Place the chicken breast on a cutting board. Let it rest for 5 minutes 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:

Don't overcook! 3 to 4 hours on the low setting is plenty of time.
Layer onions over and around the chicken to give it extra flavor
If you prefer the texture of shredded chicken fajitas, after 3 hours of cooking, break the chicken up with a fork and continue cooking for an additional 30 minutes.
Spoon some of the fajitas chicken marinade over the sliced chicken before serving.
If you want to thicken the marinade to make a sauce, scroll up for instructions.
1 teaspoon kosher salt can be replaced with ¾ teaspoon table salt.

Nutrition

Calories: 240kcalCarbohydrates: 16gProtein: 34gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 769mgPotassium: 965mgFiber: 3gSugar: 8gVitamin A: 2044IUVitamin C: 98mgCalcium: 46mgIron: 2mg
Keyword bell peppers, chicken breast, crockpot chicken fajitas, easy chicken fajitas, fajita seasoning, healthy slow cooker chicken fajitas, one pot chicken fajitas, slow cooked Mexican chicken, weeknight dinner
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