Description
When the leaves start to turn or a chilly breeze sweeps through the neighborhood, there’s something comforting about coming home to the warm, fragrant aroma of dinner already simmering away. For me, that smell has often been the unmistakable blend of cumin, peppers, garlic, and tender chicken — the soul of Easy Slow Cooker Chicken Fajitas.
This dish brings back memories of weekend family dinners when my mother would pull out her slow cooker early in the morning. By the time evening came around, the house would be filled with rich Tex-Mex aromas, and we’d all gather in the kitchen, building our own fajitas with tortillas slightly charred on the stove and toppings spread across the table like a celebration.
Fajitas have roots in Mexican and Texan ranching culture, traditionally made with skirt steak and grilled over open flames. Over time, the recipe adapted into the modern kitchen — and the slow cooker version became a busy cook’s best friend. This version captures the spirit of fajitas: flavorful, customizable, and meant to be shared.
Whether you’re preparing for a cozy family night or want to meal prep with a dish that keeps on giving, Easy Slow Cooker Chicken Fajitas are your new weeknight hero.
Ingredients
2 lbs boneless, skinless chicken breasts
3 bell peppers (red, yellow, green), sliced
1 large onion, thinly sliced
1 (14.5 oz) can diced tomatoes with green chilies
4 clove garlic, minced
2 ½ tsp chili powde
2 tsp ground cumin
1 tsp paprika
¾ tsp ground coriander
1 tsp salt
¾ tsp black pepper
2 tbsp fresh lime juice
1 tbsp honey
12 small flour tortillas (or corn for gluten-free option)
Optional toppings: sour cream, shredded cheese, guacamole, salsa, chopped cilantro
Instructions
-
Start with a base
Pour half the can of diced tomatoes into the bottom of your slow cooker to create a juicy base. -
Layer in veggies
Add half of the sliced bell peppers and onions over the tomatoes. This layering ensures everything cooks evenly. -
Place the chicken
Nestle the chicken breasts right on top of the veggies. -
Season generously
In a small bowl, mix the chili powder, cumin, paprika, coriander, salt, and black pepper. Sprinkle the spice mix evenly over the chicken. -
Top with more veggies
Add the remaining bell peppers, onions, garlic, and the rest of the diced tomatoes. -
Let it cook
Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and fork-tender. -
Shred the chicken
Remove the chicken, shred it using two forks, then return it to the slow cooker. -
Brighten it up
Whisk together the lime juice and honey, then stir it into the slow cooker for a burst of fresh, sweet citrus flavor. -
Serve and enjoy
Warm the tortillas and serve with your favorite toppings. The chicken mixture is juicy and flavorful, perfect wrapped in a soft tortilla.
Notes
This recipe is forgiving and adaptable. If you have picky eaters at home, serve the fajitas “deconstructed” and let each person build their own plate.