These slow cooker chicken fajitas take all the smoky, seasoned flavor of fajita night and make it almost completely hands-off. Chicken strips and colorful bell peppers simmer together in a simple Cajun-Mexican spice blend until tender, then pile straight into warm tortillas with your favorite toppings.
It’s a fun, easy dinner that’s perfect for busy weeknights or feeding a crowd, since the slow cooker does most of the work while you go about your day.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does most of the work
- Budget-friendly — simple ingredients that feed a crowd
- Great for a build-your-own dinner — everyone can customize their fajitas
- Perfect for leftovers — filling stays great in the fridge for a few days
Ingredients
For the fajita seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the fajitas
- 1 ½ pounds boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 8 small flour or corn tortillas, warmed
Optional toppings
- Shredded cheese
- Diced avocado
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Mix the seasoning. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Add everything to the slow cooker. Place the chicken strips, bell peppers, and onion into the slow cooker. Drizzle with olive oil and sprinkle the seasoning evenly over everything, tossing to coat.
- Cook. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken is fully cooked and the vegetables are tender.
- Stir before serving. Give everything a good stir to make sure the chicken and vegetables are evenly coated in the flavorful juices.
- Warm the tortillas. Warm the tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
- Assemble and serve. Pile the chicken and peppers into warm tortillas and top with your favorite toppings.
Tips for success
- Slice everything evenly so it cooks at the same rate.
- Don’t skip stirring before serving — it helps redistribute the flavorful cooking liquid throughout the chicken and vegetables.
- Drain excess liquid if needed — slow cooking releases moisture from the vegetables, so you can spoon off a little extra liquid before serving if you prefer a less saucy filling.
- Let the chicken rest for a minute before assembling fajitas so the juices settle.
What to serve it with
- Warm tortillas, flour or corn
- Mexican rice or cilantro lime rice
- A simple side of black beans
Frequently asked questions
Can I use a different protein? Yes — this same method works well with beef strips or shrimp, adjusting cook time as needed (shrimp especially cooks much faster, so add it in the last 30 minutes).
Can I make this ahead for meal prep? Yes — the chicken and peppers store well in the fridge for up to 4 days. Reheat and assemble with fresh tortillas and toppings when ready to eat.
Can I make it spicier? Add a pinch of cayenne to the seasoning mix, or toss in a sliced jalapeño with the peppers before cooking.
Do I need to sear the chicken first? No, searing isn’t necessary for this slow cooker version — everything cooks together directly in the pot for a truly hands-off dinner.