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This Slow Cooker Chicken Fajitas recipe is exactly what it sounds like: tender, juicy chicken and colorful bell peppers simmered in a smoky, spiced tomato base — all cooked hands-free in the crockpot. It’s got that classic fajita flavor without the sizzle, the mess, or the need to stand over a pan.
Just dump, set, and forget. Comes out fork-tender, easy to shred, and ready to pile into warm tortillas or serve over rice. You’ll find bold spices, simple ingredients, and plenty of ways to make it your own — plus tips on how to keep the peppers crisp, swap proteins, or freeze extras.
It’s weeknight dinner, simplified. And yeah, it actually tastes good the next day too.
What You’ll Need
Keep it simple. Most of this is pantry or fridge staples. Nothing wild.
- 2 ½ pounds chicken breasts — boneless, skinless, just the meat
- Garlic powder, chili powder, cumin, onion powder — the usual spice suspects
- Salt, black pepper, smoked paprika (adds a little depth), dried oregano
- One can of fire-roasted diced tomatoes with green chilies — that’s the flavor boost
- Three bell peppers, sliced — any color, mix ‘em up for fun
- One medium yellow onion, sliced — not too thin, not too thick, just right
- A splash of lime juice — like, half a lime, squeezed in at the end
- Tortillas, sour cream, guac, cheese — for serving, because fajitas without toppings are kinda sad
That’s it. No secret ingredients. No weird steps. Just real food, real easy.
How to Make It (Step by Step)
Season and Drop the Chicken
Grab the chicken breasts. Dry ‘em off a little with a paper towel — helps the spices stick. Then rub both sides with garlic powder, chili powder, salt, onion powder, cumin, pepper, smoked paprika, and oregano. Doesn’t have to be perfect — just get it coated.
Toss the seasoned chicken into the slow cooker. Pour the can of diced tomatoes with green chilies right on top. Stir it once, just to spread the liquid around. Cover it, set it to low, and let it cook for 5 hours. Or high for 3, if you’re in a rush.
Add the Veggies
After the chicken’s been cooking, dump in the sliced bell peppers and onions. Stir ‘em in gently — they’ll sink down into the juices. Cover again and cook for another 30 to 45 minutes. The longer they go, the softer they get. Want ‘em with a little crunch? 30 minutes. Want ‘em tender and sweet? Push it to 45.
Shred and Brighten
Take the chicken out with a slotted spoon — it’ll be so tender it falls apart. Shred it with two forks (or your hands if you’re feeling bold). Toss it back into the pot.
Now — the lime juice. Squeeze it in. Stir everything together. That little splash wakes up the whole dish, cuts through the richness, makes it taste fresh, not just slow-cooked.
And boom. Done.
A Few Tips (Because Life Isn’t Perfect)
- If you hate mushy peppers, add ‘em later. Like, last 30 minutes. They’ll stay firm, still full of flavor.
- Chicken thighs work too — actually, they stay juicier, especially after hours of cooking. Breasts are leaner, but can dry out if you go too long. So stick to the time.
- Fire-roasted tomatoes? Worth it. They’ve got a deeper, smoky taste vs. regular diced. But if you only have plain, that’s fine. Just add a pinch more smoked paprika.
- Don’t skip the lime. Seriously. It changes the game. Makes it taste like it didn’t just come out of a pot all day.
- Want a little heat? Toss in a sliced jalapeño with the peppers. Or a poblano if you want flavor without too much burn.
Ways to Serve It (Because One Way is Boring)
Tortillas are obvious. Warm ‘em up, fill ‘em with the fajita mix, top with sour cream, guac, cheese, whatever you’ve got. Classic move.
But also? Try it over rice. Brown or white — turns it into a bowl situation. Add black beans, corn, maybe some cilantro. Boom, dinner.
Or go low-carb — serve it in lettuce wraps. Big butter lettuce leaves, hold the tortilla, still get that crunch.
Love nachos? Pile it on a tray of tortilla chips, sprinkle with cheese, broil for 3 minutes. Fajita nachos. Yes, that’s a thing.
Even works as a filling for burritos, quesadillas, or stuffed into a baked potato. It’s not picky.
Storing and Reheating
Leftovers? They’ll last about 3–4 days in the fridge. Store it in a sealed container. The flavors actually get better overnight — let it sit, let the spices mellow.
Reheat in the microwave — 2 minutes, stir, then another minute if needed. On the stove? Medium heat, a splash of water or broth, stir often. Keeps it from drying out.
Want to freeze it? Totally doable. Cool it completely, portion it out, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat same as above.
And honestly? It reheats like a dream. No weird texture, no flavor loss. Maybe even better the second time.
So yeah. This one’s a keeper. Not just because it’s easy — but because it works. Busy day? Rough week? This’ll carry you. And hey, if you forget about it for an extra 30 minutes? Still fine. That’s the kind of recipe you need more of.
Slow Cooker Chicken Fajitas Recipe
Tender chicken breasts simmered with bell peppers, onions, and a smoky blend of spices in a fire-roasted tomato base — all cooked low and slow for maximum flavor and zero effort. Perfect for busy nights, this hands-off fajita mix shreds easily and tastes great in tortillas, bowls, or over rice. Minimal prep, big payoff. Just set it and forget it.
Ingredients
Instructions
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In a small bowl, mix garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano. Rub the spice blend evenly over both sides of the chicken breasts.
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Place the seasoned chicken in a 6-quart slow cooker. Pour the can of fire-roasted tomatoes with green chilies on top.
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Cover and cook on Low for 5 hours or High for 3 hours, until chicken is tender and shreds easily.
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Add sliced bell peppers and onions to the slow cooker. Stir gently to combine. Cover and cook 30–45 minutes more, depending on how soft you want the veggies.
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Remove chicken with a slotted spoon and shred using two forks (or your hands).
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Return shredded chicken to the pot. Stir in fresh lime juice and mix everything well.
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Serve warm with tortillas and your favorite toppings like sour cream, guacamole, cheese, or salsa.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 259kcal
- % Daily Value *
- Total Fat 5g8%
- Cholesterol 121mg41%
- Sodium 695mg29%
- Potassium 895mg26%
- Total Carbohydrate 10g4%
- Protein 42g84%
- Calcium 42 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For juicier chicken, swap breasts for boneless, skinless thighs — they hold up better over long cook times.
- If you like crisp-tender peppers and onions, stick to 30 minutes; for softer, sweeter veggies, go 45.
- Fire-roasted tomatoes add depth, but regular diced tomatoes with green chilies work in a pinch.
- Add heat with fresh jalapeños or a dash of cayenne if you like it spicy.
- Make ahead: Assemble everything (except lime juice and veggies) the night before, refrigerate, then cook as directed.
- Freezer-friendly: Cool completely, portion into containers, and freeze up to 2 months. Thaw overnight before reheating.
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Frequently Asked Questions
Can I add potatoes or rice to the slow cooker with the fajitas, or will it mess up the texture?
Nah, don’t cook potatoes with the fajitas — they’ll turn to mush and soak up too much liquid, making everything heavy and weird. If you want potatoes, roast them separately or add diced pre-cooked ones in the last 30 minutes just to heat through. As for rice? Never cook it in the same pot — it’ll get soggy and over-absorb the juices. Better to make it on the side or use the “keep warm” function on your rice cooker. Layering flavors is good; mushy, blended meals? Not so much.
Why did my chicken come out dry even after slow cooking?
Even in a slow cooker, chicken breasts can dry out — especially if they’re overcooked or too lean. Breasts have less fat, so after 5+ hours on low, they can go from tender to tough. To avoid that, stick to the recommended time, and check temp-wise — chicken is done at 165°F, not after. If you’re cooking longer than 5 hours, switch to thighs. They stay juicy, even with extra time. Also, make sure there’s enough liquid — that can of tomatoes helps, but if your slow cooker runs hot, add ¼ cup broth or water at the start to keep things moist.
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