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Slow cooker chicken fajitas in a large pot on the countertop, surrounded by guacamole, Greek yogurt, salsa, grated cheese, tortilla chips, and warm flour tortillas.
Our Little House in the Country

Slow Cooker Chicken Fajitas

These slow cooker chicken fajitas are the ultimate fuss-free dinner. Juicy, tender chicken breasts are cooked low and slow with peppers, onions, and a flavour-packed blend of spices. Just 10 minutes of prep in the morning – then serve with warm tortillas and your favourite toppings.
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Prep Time 10 minutes
Cook Time 5 hours
Servings: 4
Course: Main Course
Cuisine: Comfort Food, Mexican, Tex Mex
Ingredients Equipment Method Notes

Ingredients
  

  • - 3–4 boneless skinless chicken breasts approx. 600–700g
  • - 2 bell peppers sliced (any colours)
  • - 1 large onion sliced into thin strips
  • - 1 tablespoon olive oil
  • - Juice of 1 lime or 2 tbsp bottled lime juice
  • - 1 tin chopped tomatoes 400g, or ½ cup passata
  • - 1 tablespoon tomato purée
Spice Blend:
  • - 2 teaspoons smoked paprika
  • - 1½ teaspoons ground cumin
  • - 1 teaspoon garlic powder
  • - 1 teaspoon onion powder
  • - 1 teaspoon dried oregano
  • - ½ teaspoon mild chili powder or more to taste
  • - ½ teaspoon salt
  • - ¼ teaspoon black pepper
  • - Optional: ½ teaspoon sugar or honey to balance acidity

Equipment

  • Slow Cooker

Method
 

  1. Add the sliced peppers and onion to the bottom of the slow cooker. Drizzle with olive oil.
  2. Place the chicken breasts on top of the vegetables. You can slice them now or shred them later after cooking.
  3. In a small bowl or jug, mix together the chopped tomatoes, tomato purée, lime juice, and all the spices. Stir well to combine.
  4. Pour the sauce mixture evenly over the chicken and vegetables. No need to stir.
  5. Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
  6. If using whole chicken breasts, remove and shred them with two forks. Return the shredded chicken to the slow cooker and stir to coat in the sauce.
  7. Serve the fajita filling in warm tortillas with your favourite toppings such as grated cheese, sour cream, guacamole, salsa, or chopped fresh herbs.

Notes

  • If the sauce is too runny at the end of cooking, leave the lid off for the final 20–30 minutes or stir in a small cornflour slurry to thicken.
  • Want it spicier? Add cayenne or chopped jalapeños to the spice mix.
  • Leftovers are delicious in burrito bowls, on nachos, or in quesadillas.
  • This recipe works great for meal prep – store in the fridge for 3–4 days or freeze for up to 2 months.