Slow Cooker Chicken Fajitas Recipe

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.