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Home / Recipes / Dinner / Slow Cooker / Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

4 hours hrs 15 minutes mins
| Leave a Comment | Jump to Recipe 07/10/25 | Updated: 07/10/25 | by Nora
pin for slow cooker chicken fajitas

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.

chicken fajitas in crock with toppings and sides around

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!

showing my crockpot chicken fajitas
holding a chicken fajita

Chicken choices & other easy swaps

ingredients for chicken fajitas

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.

spoon in chicken fajita filling
plated chicken fajitas

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

Recipe Card
chicken fajitas in crock with toppings and sides around

Slow Cooker Chicken Fajitas

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These slow cooker chicken fajitas are loaded with juicy chicken, tender peppers and onions, and all the Tex-Mex flavor—without standing at the stove. Just toss everything in the slow cooker and dinner practically makes itself!
By Nora from Savory Nothings
Prep: 15 minutes mins
Total: 4 hours hrs 15 minutes mins
Makes 6 servings
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Need more help? Scroll down past the recipe for my tips, or jump to the comment section.

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.)
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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
    sautéing onions in skillet
  • 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
    step by step process for assembling slow cooker chicken fajitas
  • 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.
    shredded chicken on wooden board
  • 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.
    chicken fajitas ready to server in slow cooker
  • Serve: Use a slotted spoon or tongs to serve the chicken and veggies on tortillas. Add your favorite toppings and enjoy!
    serving chicken fajitas
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Notes

Slice everything evenly for best results. Don’t skip the lime—it brightens the whole dish. Want more flavor? Let it sit on ‘warm’ for 30–60 minutes after cooking. Serve with warm tortillas and all your favorite toppings. Leftovers make great rice bowls or quesadillas!
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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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