This is the dinner I throw together when I’ve got ten whole minutes of peace a few hours before the dinner rush. Everything stews away in the slow cooker while I wrangle kids—and I set the crock on my covered back porch so I don’t add a single extra degree to the house.
Why this recipe saves my sanity
Slow-cooker fajitas are hardly gourmet, but they check every box: almost no prep, hands-off cooking, and totally flexible ingredients. The salsa plus the fajita seasoning do 90 % of the flavor work, and the peppers soften into sweet, saucy goodness without me standing over a skillet. They are easy, flexible, and add no extra heat to the kitchen—exactly what I need in the summer chaos!
P.S. I took these photos while our AC was out of commission, so… excuse the tomato face, haha!
Chicken choices & other easy swaps
Chicken breasts are perfect but you need to make sure you don’t overcook them—just start checking for doneness on the early side so they don’t go dry and rubbery. Chicken thighs do stay juicier. Personally, they’re my second pick though because not all of my kids will eat them without complaining.
The salsa and seasoning do most of the work here, so use ones your family actually likes!
Real-life cooking tips
If I’m feeling extra, I’ll sauté the onions first for a little extra flavor. Most days? I don’t. I just toss everything into the slow cooker and call it good enough.
Low and slow is best, but you can cook this on high if you must. Pull the chicken as soon as the thickest piece hits 165 °F. HIGH is a little riskier especially with chicken breast – my crockpot is pretty new and runs hot, 3 hours on HIGH are almost too much.
When it’s done, I take the chicken out and let it rest five minutes—don’t skip that part, it makes shredding way easier. Then I scoop out about 1½ cups of liquid before stirring the chicken back in. I add enough of it back in to make things juicy, but not soupy – no one wants fajita soup in their tortilla.
And real talk? I don’t even cook this in the house. In the summer, my slow cooker lives on the covered back porch—because I’m not interested in heating up my kitchen when it’s already 90 degrees inside.
How we serve it
Honestly? These photos are so pretty, but in my reality, this is a paper plate dinner. I serve it outside with tortillas, guac, sour cream, extra salsa, cheese, and whatever toppings I can scrounge from the fridge. It’s not fancy, but it works. The kids build their own. My husband usually adds hot sauce. I sit down with a plate, exhale, and feel very glad I didn’t have to stand at the stove.
Leftovers? Amazing (and they keep ~3 days in the fridge). I reheat them and use on quesadillas, toss them with rice, or pile them into a bowl with chips. We never waste a drop!
Printable recipe
Slow Cooker Chicken Fajitas
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion (peeled and very thinly sliced)
- 1 (16-oz) jar salsa ((fire-roasted is extra good))
- 3 bell peppers (thinly sliced (any color works – 1 red, 1 yellow, 1 green is pretty))
- 3 cloves garlic (minced)
- 2 pounds boneless, skinless chicken breasts ((or chicken thighs))
- 1 packet fajita seasoning ((about 3 tablespoons))
- 2 tablespoons fresh lime juice
For serving:
- 12 6-inch flour or corn tortillas
- toppings you like (such as sour cream, guacamole, shredded cheese, cilantro, salsa, pickled onions, etc.)
Instructions
- Optional – sauté onion: Heat olive oil in a large pan over medium heat. Add onions and cook until softened and lightly browned, about 5-7 minutes. Set aside.1 tablespoon olive oil, 1 large yellow onion
- Layer the slow cooker:Pour half of the salsa into the bottom of a 4.5-5 quart slow cooker.Add half of the sliced peppers and sautéed onions. Sprinkle with minced garlic.Lay the chicken on top. Sprinkle the fajita seasoning over the chicken.Pour over the remaining salsa and top with the remaining onions and peppers. Squeeze fresh lime juice over everything.1 (16-oz) jar salsa, 3 bell peppers, 3 cloves garlic, 2 pounds boneless, skinless chicken breasts, 1 packet fajita seasoning, 2 tablespoons fresh lime juice
- Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2.5-4 hours, until the chicken is tender and shreds easily. (Exact cooking time may vary by slow cooker size and brand. Stop cooking process once chicken reaches 165°F, or chicken will be dry.)
- Shred: Remove chicken and let it rest for 5 minutes, then shred using two forks.
- Finish: If needed, scoop out 1-2 cups of excess liquid from the slow cooker. Stir the shredded chicken back into the slow cooker, adding back some liquid if necessary to reach your preferred consistency. Taste and adjust seasoning with salt & pepper if needed.
- Serve: Use a slotted spoon or tongs to serve the chicken and veggies on tortillas. Add your favorite toppings and enjoy!
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