There is nothing quite like the vibrant, sizzling appeal of a fajita platter, but standing over a hot stove sautéing peppers isn’t always in the cards on a busy weeknight. Enter these Slow Cooker Chicken Fajitas—a total game-changer for anyone who craves bold, zesty flavors without the hands-on hassle. This recipe takes the classic Tex-Mex staple and adapts it perfectly for the crockpot, allowing the chicken to soak up every bit of spice while the vegetables transform into tender, caramelized ribbons of sweetness. It’s a bright, colorful, and incredibly healthy meal that feels like a Friday night treat any day of the week.
The texture of this dish is what truly sets it apart from the traditional pan-seared version. Because the chicken is slow-cooked in a blend of lime juice and aromatic spices like smoked paprika and cumin, it becomes exceptionally tender and juicy, pulling apart with just the slight tug of a fork. The bell peppers and onions soften beautifully, releasing their natural sugars to create a light, savory sauce that coats every ingredient. It’s a harmonious balance of earthy heat and citrusy brightness that hits all the right notes without being overwhelming.
Serving these fajitas is where the fun really begins, making it a perfect choice for a DIY family dinner or a casual get-together with friends. Simply pile the tender chicken and pepper mixture into warm, charred flour tortillas and let everyone customize their own. I highly recommend a generous dollop of cool sour cream, some chunky guacamole, and a sprinkle of fresh cilantro to round out the flavors. If you’re looking for a low-carb option, this mixture is equally delicious served over a bed of cauliflower rice or tucked into crisp lettuce cups for a refreshing twist.
Ingredients
650 g (1.5 lb) Chicken breast
1 Red pepper (capsicum), Deseeded and cut into wedges
1 Yellow pepper (capsicum), Deseeded and cut into wedges
1 Green pepper (capsicum), Deseeded and cut into wedges
2 Large Onions, Peeled and cut into wedges
2 tsp Oil
For the fajitas seasoning:
1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper
Instructions
- Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
- Check the chicken is cooked through before serving. Slice and add back to the peppers.
- NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
- OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
- NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.
