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Easy Slow Cooker Chicken Fajitas

Close-up of shredded chicken and colorful bell peppers served in a soft tortilla for Crockpot Chicken Fajitas.

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Make tender, flavorful chicken fajitas with minimal effort using your slow cooker. This recipe requires simple preparation and yields great results for a weeknight meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 packet (1 oz) low-sodium fajita seasoning mix
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 small flour or corn tortillas
  • Optional toppings: salsa, sour cream, guacamole, shredded cheese

Instructions

  1. Place the sliced onion and bell peppers in the bottom of your slow cooker.
  2. Place the chicken breasts on top of the vegetables.
  3. In a small bowl, mix the fajita seasoning, cumin, chili powder, salt, and pepper.
  4. Sprinkle the seasoning mix evenly over the chicken.
  5. Pour the chicken broth and olive oil over everything.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  7. Remove the chicken breasts from the slow cooker and place them on a cutting board.
  8. Shred the chicken using two forks, or slice it against the grain. Return the chicken to the slow cooker and stir to coat it with the juices and vegetables.
  9. Warm the tortillas according to package directions just before serving.
  10. Serve the chicken and vegetable mixture in the warm tortillas with your desired toppings.

Notes

  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time to allow some liquid to evaporate.
  • You can use frozen chicken breasts; add about 1 hour to the cooking time on LOW.
  • For a healthier option, use whole wheat tortillas or serve the filling over lettuce for a low-carb meal.

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