I make these slow cooker chicken fajitas by layering tender chicken breasts, colorful bell peppers, onions, and fire-roasted tomatoes with green chiles in the crockpot. With a simple sprinkle of taco seasoning and a few hours of slow cooking, I end up with juicy, flavorful chicken and veggies perfect for stuffing into warm tortillas.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: it’s easy, flavorful, and totally customizable. Here’s why it’s a go-to in my kitchen:

I can toss everything in the slow cooker and walk away.
The chicken turns out super tender and packed with flavor.
It’s perfect for meal prepping or feeding a crowd.
I can switch up toppings based on what I have on hand.
Clean-up is minimal, and the leftovers are just as tasty the next day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless skinless chicken breasts
10 ounces fire-roasted diced tomatoes with green chiles
2 tablespoons taco seasoning
3 medium bell peppers, sliced (use any colors), divided
1 medium white onion, sliced, divided
Fajita-sized tortillas

Optional toppings

Sour cream
Shredded cheese
Guacamole or avocado slices
Fresh lime wedges
Pico de gallo
Chopped cilantro
Salsa

Directions

I start by adding the fire-roasted tomatoes, half the sliced bell peppers, and half the sliced onion to the bottom of a 6-quart slow cooker.
I trim any extra fat off the chicken breasts and place them over the veggies.
I sprinkle half of the taco seasoning over the chicken.
I layer the remaining peppers and onions on top, then sprinkle on the rest of the seasoning.
I cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Once it’s done, I remove the chicken, slice it into strips, and drain most of the liquid from the slow cooker.
I return the sliced chicken to the slow cooker and toss it with the peppers and onions.
I serve the filling in warm tortillas with my favorite toppings.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 4–6 hours on LOW or 3–4 hours on HIGH
Total time: About 4 hours 15 minutes

Variations

I sometimes use salsa instead of tomatoes with green chiles for a different flavor.
To make it spicier, I add sliced jalapeños or a pinch of crushed red pepper.
I’ve made it with chicken thighs instead of breasts for extra richness.
When I want a low-carb version, I skip the tortillas and serve it over cauliflower rice or in lettuce wraps.
I’ve even added mushrooms or zucchini for extra veggies and texture.

Storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: I freeze the chicken and veggie filling in freezer-safe containers or bags for up to 3 months.
Reheating: I reheat the filling in a skillet over medium heat or in the microwave until warmed through.

FAQs

Why is my slow cooker chicken tough or rubbery?

That usually happens when it’s overcooked. I stick to the recommended cooking time and always check for doneness around the 4-hour mark on LOW.

Can I use frozen chicken breasts?

Yes, I can. I just add about an extra hour to the cooking time and make sure the chicken reaches a safe internal temperature.

What are the best toppings for chicken fajitas?

I like sour cream, cheese, guacamole, salsa, lime juice, and fresh cilantro. Sometimes I add shredded lettuce or sliced radishes for extra crunch.

How do I keep my tortillas from getting soggy?

I drain most of the liquid from the slow cooker before assembling the fajitas. This keeps the filling juicy without making the tortillas soggy.

Can I prep this ahead of time?

Yes, I can layer everything in the slow cooker insert the night before, cover it, and refrigerate. In the morning, I just pop it in the cooker and turn it on.

Conclusion

I always reach for this slow cooker chicken fajitas recipe when I want something easy, hearty, and flavorful. The slow cooker does all the work, and I get a warm, delicious meal with minimal effort. Whether I’m serving it for family dinner or meal prepping for the week, it never disappoints.

Slow Cooker Chicken Fajitas

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Author: Sue
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Print Recipe

Description

These slow cooker chicken fajitas are a flavorful and easy set-it-and-forget-it meal made with juicy chicken breasts, colorful bell peppers, onions, fire-roasted tomatoes with green chiles, and taco seasoning, all cooked to perfection in a crockpot.

Instructions

Add the fire-roasted tomatoes, half of the sliced bell peppers, and half of the sliced onions to the base of a 6-quart slow cooker.
Trim any excess fat from the chicken breasts and place them on top of the vegetables.
Sprinkle half of the taco seasoning over the chicken.
Layer the remaining peppers and onions on top, followed by the remaining taco seasoning.
Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours.
Remove the chicken, slice or shred it, and return it to the slow cooker.
Drain most of the liquid to avoid soggy filling, then toss the chicken with the peppers and onions.
Warm the tortillas and assemble the fajitas with your preferred toppings.