Make these easy Slow Cooker Chicken Fajitas with tender chicken, smoky spices, and colorful bell peppers. Packed with about 28g of protein per serving, this family-friendly crockpot dinner is perfect for busy nights!
My High Protein Crockpot Meals post skyrocketed to the top of my views almost immediately after publishing, and now that the weather is cooling down (at least in some parts of the country), it’s only getting more popular. Clearly, a lot of us have the same mindset: let the slow cooker take over during the chaos of school pick-ups, sports, and everything else life throws our way. Did I mention I have three kids at three schools this year? Send HELP.
As a Dietitian and mom of three, I’m always looking for high-protein meals that fit into a busy lifestyle. These Slow Cooker Chicken Fajitas deliver big flavor and at least 28 grams of protein per serving, making them one of my all-time favorites. The older my kids get, the more I’ve come to rely on my slow cooker—and this recipe proves why.
Why You'll Love These Slow Cooker Chicken Fajitas
- Feeds a crowd. With a whopping 4 pounds of chicken breast, this recipe makes a generous batch that’s perfect for family dinners, gatherings, or meal prep with plenty of leftovers.
- Tender-crisp bell peppers. I don’t mind if the chicken gets shredded, but soggy bell peppers are a deal-breaker. Since traditional fajitas are cooked quickly in a skillet (so the peppers stay firm), I mimicked that by adding the peppers at the very end so they stay crisp-tender.
- Pantry-staple spices. No fancy seasoning blends required! Just simple, everyday pantry staples you already have on hand—budget-friendly and full of flavor. You can swap your favorite fajita spice blend, though, if you want! I've actually never really found one I loved, so I stick with this!
- Versatile: You can use these fajitas to make quesadillas, bowls, or we love ours tucked into tortillas with fresh cilantro, creamy avocado, and a dollop of sour cream.
Should You Use Chicken Breast or Chicken Thighs?
Typically, I love using a mix of both chicken breast and chicken thighs—especially if I’m planning to throw everything under the broiler at the end for a little extra char. You can totally do that here, but this time I opted for just a chicken breast. It works perfectly with the veggies and the fact that you’ll likely be serving it in tacos, over rice and beans, or with chips and salsa.
Traditionally, fajitas are made with chicken breast, steak, or shrimp—not usually chicken thighs. That said, thighs absolutely work if that’s what you prefer. Chicken breast just gives more of that classic fajita flavor, but you can’t go wrong with a mix or with boneless, skinless chicken thighs either.
Can You Use Frozen Chicken?
In slow cookers, it's not safe to use frozen raw chicken. I recommend using the Instant Pot if you forgot to defrost your chicken. I shared the adaptations below. I also shared a few tips on meal prepping, including utilizing the freezer for meal prep.
Tips & Variations for Slow Cooker Chicken Fajitas
- Plan when to add bell peppers: If you want your peppers to stay tender crisp, add them about 30 minutes before you plan to eat. For example, when my chicken was fork-tender right around school drop-off, I tossed in the peppers before leaving and simply turned off the slow cooker when I got back. If you don’t care about the texture of the bell peppers, you can just add them in at the very beginning with everything else on top.
- Broil for extra flavor: Use a mix of chicken breast and thighs, then spread the cooked chicken and peppers on a sheet pan and broil for 2–3 minutes for that sizzling, fajita-style char.
- Slice chicken instead of shredding: if shredding isn't your thing, pull the chicken when it's reached 160°F, but isn't super easy to shred. So this would be more like at the 3-hour mark on high, 5-6 on low. You can then slice the chicken and even pan fry it or broil it to get it crisper.
- Spice it up: Kick up the heat with cayenne pepper, red pepper flakes, jalapeño, or chipotle powder.
- Veggie boost: Add sliced zucchini, mushrooms, or poblano peppers with the bell peppers for extra color, texture, and nutrition.
- Quesadillas: My kids (and honestly, adults too) love using the chicken and pepper mix as a filling for cheesy quesadillas.
- Bowls: Build burrito-style bowls with cilantro lime rice (or cilantro lime cauliflower rice), beans, fajita chicken and peppers, cheese, and plenty of cilantro. For a bonus, you could do my spicy guacamole or homemade salsa to serve alongside your fajitas.
Slow Cooker Chicken Fajitas Recipe
Equipment
Ingredients
- 4 lbs chicken breast
- 1 can fire roasted diced tomatoes 14.5 ounce can
- 1 tbsp garlic powder
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsps oregano
- 1 tsp salt
- 1 yellow onion, sliced large
- ½ lime
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow bell peppers
Instructions
- Pour the fire-roasted crushed tomatoes into the bottom of the slow cooker (dump whole can, do not drain). Place chicken breasts on top of the tomatoes. Add garlic powder, chili powder, smoked paprika, oregano, salt, and (if using) cumin. Squeeze in the juice of ½ lime and place the rind in the slow cooker as well. Turn the chicken to coat in the tomato-lime mixture and seasonings.
- Layer the sliced onion evenly over the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and you can easily shred it (but don’t shred yet). Layer the sliced bell peppers over the top. Cover and cook for another 30 minutes, until the peppers are tender-crisp. Take out the lime rind and discard.
- Once peppers are done, shred the chicken with two forks and stir everything together. Spoon into tortillas, over rice, or into bowls. Add toppings like avocado, salsa, sour cream, cheese, or cilantro if desired.
Nutrition
Freezer Tips for Slow Cooker Chicken Fajitas
- Assemble chicken, tomatoes, onion, seasonings, and lime in a large freezer bag. Seal, label, and freeze flat for up to 3 months. When ready to cook, thaw overnight in the fridge and dump into your slow cooker. Add bell peppers near the end of cooking for the best texture. Didn’t thaw? See Instant Pot adaptation below. Remember, it’s not safe to use frozen raw chicken in the slow cooker.
- Cook the recipe as written and let it cool, ideally overnight in the fridge. Portion into airtight containers or freezer bags with some of the juices to keep it moist. Freeze up to 3 months. Thaw in the fridge and reheat in a skillet or microwave.
Instant Pot Variation
Forgot to unfreeze your chicken? No worries, you can use a pressure cooker or an Instant Pot. You'll follow the instructions in the recipe card, but seal the lid, set the valve to sealing, and cook on high pressure for 15 minutes (25 minutes for frozen), allow 10 minutes natural release, then quick release the rest. Stir the peppers in and set the pot to saute, cooking for 5 minutes or until tender crisp. Please note, I have not personally tried this, and my only concern would be if everything will fit. It should, but you may have to cut the recipe down a bit if you have a smaller Instant Pot.
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