These slow cooker chicken fajitas are not only super delicious but also incredibly easy to prepare! Simply add all the ingredients to your crockpot, turn it on, and let it cook for 6 hours.
Slow cooker fajitas are the perfect solution for those hectic weeknights when you're short on time.
In our household, chicken fajitas are always a hit for dinner! To make things even easier on busy school nights, I've adapted the recipe to be cooked in a slow cooker.
All you have to do is toss in the ingredients and turn it on - it's that simple! This slow cooker version of chicken fajitas is a perfect solution for those hectic evenings when you need a quick and delicious meal.
✔️ Why should you try it?
- The combination of tender chicken, peppers and onions, and warm spices make these fajitas incredibly delicious and satisfying.
- You can customise this recipe to your liking by adjusting the amount of spices, adding different vegetables, or using a different type of protein.
- With just a few simple ingredients and a slow cooker, this recipe is incredibly easy to prepare.
- Chicken Breasts - 1kg of boneless, skinless chicken breasts cut into strips.
- Onion - one onion, sliced thinly.
- Garlic - four cloves, peeled and chopped.
- Peppers - I use a mixture of red and yellow peppers, sliced thinly.
- Tomato Puree - helps create the smoky fajita sauce.
- Fajita Seasoning - I make a homemade fajita seasoning combining chilli, cumin, smoked paprika, oregano, cinnamon, and ground coriander.
- Thickening Granules - so much easier to use than making a cornflour slurry. If you can't get hold of thickening granules, then by all means use cornflour. However, as the cornflour needs to reach boiling point to start thickening, you will need to transfer the fajitas to a saucepan on the hob for the final part of cooking.
- To serve - lime juice, tortilla wraps, grated cheddar, salsa.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the sliced onions, peppers, and chopped garlic in the slow cooker basin.
Two: Place the chicken breast strips on top.
Three: Sprinkle over the fajita spices and spoon in the tomato puree. Season with salt.
Four: Give everything a mix and cook on low for 6 hours. Thicken the sauce by sprinkling in 2-3 tablespoons of the thickening granules and stir them into the sauce until it thickens to your desired consistency. You could also leave the lid off for the last hour of cooking.
💭 Top tips
- If you prefer, you can use a ready-mixed pack of fajita seasoning. For 1 kg of chicken you will need to use 2 of the standard supermarket sachets.
- Up the nutritional content of the dish by adding 1 tin of drained black beans.
- If you like things spicy, double the quantity of chilli (see recipe card for amounts).
- For shredded chicken (rather than chicken pieces), place whole chicken breasts into the slow cooker basin and shred with forks at the end of cooking.
- Make slow cooker chicken fajita pasta by adding 250g (dry weight) of cooked pasta to the slow cooker for the last 5 minutes of cooking.
- To aid thickening, leave the lid off for the last hour of cooking.
🍴 Serving suggestions
I usually serve the slow cooker chicken fajitas with warm tortilla wraps, grated cheddar, guacamole, salsa, soured cream, lime wedges, and a side of baked carrot fries or air fryer sweet potato fries.
Any leftover chicken fajita mix can be served on a bed of rice or stirred through pasta.
Store - the cooked fajita chicken mix can be stored in the fridge for up to 3 days.
Freeze - for up to 3 months. Once cooled, place the leftovers in a freezer-safe container.
Yes! I very rarely brown meat before putting it in the slow cooker, although some people do prefer to seal chicken in a frying pan first to allow excess moisture to escape. If you're using thickening granules at the end of cooking, this isn't really an issue. If however you can't get hold of thickening granules, and don't want to use cornflour to thicken the sauce at the end of cooking, then you might benefit from sealing the chicken first.
Traditionally, soured cream, salsa, guacamole and grated cheese are used as fajita toppings. I sometimes add sliced red onion and chopped coriander too.
Some more family-friendly slow cooker recipes to try:
- Slow Cooker Pork Chops
- Slow Cooker Hunters Chicken
- Slow Cooker Beef Goulash
- Slow Cooker Pulled Beef
- Slow Cooker Macaroni Cheese
🍽️ More family-friendly recipes
Slow Cooker Chicken Fajitas
- Slow Cooker
- Kitchen Scales
- Chopping Board
- Measuring Spoons
- 1 kg Chicken Breasts cut into bite size pieces
- 1 Onion sliced
- 4 Garlic Cloves peeled and chopped
- 3 Red and or Yellow Peppers sliced
- 2 tablespoon Tomato Puree
- 3 tablespoon Thickening Granules
- 1 teaspoon Chilli Flakes
- 1 tablespoon Cumin
- 1 tablespoon Smoked Paprika
- 2 teaspoon Oregano
- ½ teaspoon Cinnamon
- 2 teaspoon Ground Coriander
- 1 teaspoon Salt
- Place the sliced onion, peppers and garlic in the slow cooker basin.1 Onion, 4 Garlic Cloves, 3 Red and or Yellow Peppers
- Add the chicken breast pieces on top.1 kg Chicken Breasts
- Mix up the fajita seasoning in a small bowl and add this to the slow cooker with the tomato puree. Give everything a good stir.1 teaspoon Chilli Flakes, 1 tablespoon Cumin, 1 tablespoon Smoked Paprika, 2 teaspoon Oregano, ½ teaspoon Cinnamon, 2 teaspoon Ground Coriander, 1 teaspoon Salt, 2 tablespoon Tomato Puree
- Cook on low for 6-8 hours. Stir in 3 tablespoon of thickening granules at the end of cooking or alternatively spoon the chicken fajita mix into a saucepan and add a cornflour paste. Bring to the boil on the hob and allow to thicken. I suggest using 2 tablespoon of cornflour with just enough water to make a paste.3 tablespoon Thickening Granules