Easy Slow Cooker Chicken Fajitas

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Getting a hot, homemade dinner on the table after a long day at work can feel like mission impossible. Between helping with homework, juggling after-school activities, and trying to keep up with household chores, the dinner hour often becomes the most stressful part of the day.

That’s why these slow cooker chicken fajitas have become such a lifesaver in our house. They’re super easy to throw together in the morning, cook while you’re busy with your day, and give you that made-from-scratch Mexican flavor without having to stand over the stove for hours.

What Kind of Chicken Should I Use?

For slow cooker fajitas, boneless skinless chicken breasts are the most popular choice, but you’ve got options. Regular chicken breasts from the grocery store work perfectly fine, but if you can find air-chilled chicken breasts, they tend to have better texture and flavor since they’re not water-logged like traditionally processed chicken. You could also swap in chicken thighs if you prefer darker meat – they actually stay a bit juicier in the slow cooker and are usually cheaper too. Just make sure your chicken pieces are similar in size so they cook evenly, and trim off any excess fat before adding them to the slow cooker.

Options for Substitutions

This easy fajita recipe is pretty forgiving and allows for several substitutions:

• Bell peppers: You can use any color bell peppers you have on hand – they’re interchangeable. If you’re short on peppers, poblano peppers make a good substitute, though they’ll add a bit more heat.
• Chicken breasts: Chicken thighs work great here and actually stay a bit more juicy. You could even use pork loin or beef strips if you want to switch things up.
• Fajita spices: No fajita seasoning? Mix your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and oregano.
• Green chiles: If you can’t find canned green chiles, you can use a fresh jalapeño (remove seeds for less heat) or just leave them out.
• Lime juice: Lemon juice works in a pinch, or try 2 tablespoons of white vinegar for that acidic kick.
• Tortillas: While flour tortillas are traditional, corn tortillas work too. You can even serve the filling over rice or lettuce for a low-carb option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker fajitas is adding too much liquid at the start – remember that vegetables and chicken release their own juices during cooking, so stick to just the tomatoes, chiles, and lime juice to avoid soupy results. Another common error is cutting the chicken breasts too small, which can lead to dry, overcooked meat – instead, leave them whole and shred them after cooking for perfectly juicy results. To prevent mushy peppers and onions, place them on top of the chicken instead of underneath, and resist the urge to lift the lid during cooking as this can add 15-20 minutes to your cooking time. For the best flavor, don’t skip browning your chicken breasts before adding them to the slow cooker – this quick extra step creates a deeper, more satisfying taste in the final dish.

What to Serve With Chicken Fajitas?

When serving chicken fajitas, I love to set up a little DIY toppings bar with all the fixings – it makes dinner so much more fun! Some must-have toppings include shredded lettuce, diced tomatoes, sour cream, guacamole, and extra lime wedges for squeezing. For sides, Mexican rice or cilantro-lime rice makes the perfect companion, and you can’t go wrong with a bowl of warm refried beans or black beans. If you want to keep things simple, a basic side salad with creamy avocado dressing or some roasted corn on the cob works great too.

Storage Instructions

Keep Fresh: These slow cooker chicken fajitas make great leftovers! Just pop the chicken and veggie mixture into an airtight container and keep it in the fridge for up to 4 days. I like to store the tortillas separately to keep them from getting soggy – they’ll stay fresh in their original packaging or a zip-top bag.

Freeze: The fajita filling freezes really well for up to 3 months in a freezer-safe container. Just remember to leave out any fresh toppings you might want to add later. When you’re ready to use it, thaw it overnight in the fridge for the best results.

Reheat: To warm up your fajitas, simply heat the filling in a skillet over medium heat until hot, or pop it in the microwave for 1-2 minutes. Heat your tortillas separately in a dry skillet or wrapped in slightly damp paper towels in the microwave. This keeps everything tasting fresh and prevents the tortillas from getting mushy.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 90-100 g
• Fat: 30-40 g
• Carbohydrates: 100-110 g

Ingredients

• 1 medium red bell pepper (cut into strips)
• 1 medium green bell pepper (cut into strips)
• 1 medium yellow bell pepper (cut into strips)
• 1 large onion (cut into strips)
• 3 large chicken breasts (skinless and boneless)
• 2 tablespoons fajita spices
• 1 small can diced tomatoes (10 ounces)
• 1 small can green chiles (4 ounces)
• Juice of 1 lime
• 8 tortillas (to serve)

Step 1: Layer Ingredients in the Slow Cooker

Start by adding half of the bell peppers and onion to the bottom of your slow cooker, creating a flavorful base.

Gently place the chicken breasts on top of the vegetables.

Sprinkle with 1 tablespoon of the fajita seasoning to ensure the chicken is thoroughly seasoned from the beginning.

Step 2: Add Diced Tomatoes and Season

Next, layer the diced tomatoes and green chiles on top of the chicken.

Follow with the remaining bell peppers and onion, creating a vibrant mix.

Season this top layer with the remaining fajita seasoning and squeeze the juice from a lime over all the ingredients for an added zesty flavor.

Step 3: Slow Cook

Place the lid on your slow cooker and set it to cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

This slow cooking process allows the flavors to meld together perfectly and results in tender, juicy chicken.

Step 4: Shred the Chicken

Once the cooking time is up, carefully remove the chicken from the slow cooker.

Use a couple of forks to either cut the chicken into strips or shred it, depending on your preference.

Return the sliced or shredded chicken back into the slow cooker and mix well with the other ingredients to let the flavors combine fully.

Step 5: Assemble and Serve

Warm your tortillas and begin assembling the fajitas.

Spoon the flavorful chicken and vegetable mixture onto each tortilla, then top with your favorite additions such as sour cream, guacamole, or cheese.

Serve the fajitas hot and enjoy your delicious and easy-to-make meal.