4-Ingredient Slow Cooker Chicken Fajitas
Toss sliced peppers and onions into the crockpot with seasoned chicken, and come home to tender, sizzling chicken fajitas packed with bold Tex-Mex flavor.
Busy weeknights call for meals that practically cook themselves, and these 4-ingredient slow cooker chicken fajitas deliver big flavor with minimal effort. Inspired by classic Tex-Mex fajitas, this easy crockpot recipe transforms simple ingredients chicken, bell peppers, onions, and fajita seasoning into a comforting, colorful meal the whole family loves.
Originally, fajitas were created as a way to slow-cook tougher cuts of meat with peppers and onions until tender and flavorful. This modern slow cooker chicken fajita recipe keeps that same cozy, sizzling flavor but uses boneless chicken breasts or thighs and a true dump-and-go method. Just add everything to the crockpot, let it cook low and slow, and enjoy juicy, perfectly seasoned chicken without standing over the stove.
This recipe is ideal for busy families, meal prep, game days, or stress-free weeknight dinners. It’s budget-friendly, customizable, and made with pantry staples exactly the kind of dependable meal you’ll want on repeat.
Why You’ll Love These Slow Cooker Chicken Fajitas
Only 4 main ingredients simple, affordable, and easy
Hands-off slow cooker recipe perfect for busy schedules
Juicy, tender chicken infused with fajita seasoning
Versatile serving options: tortillas, rice bowls, salads, or low-carb
Great for leftovers & meal prep reheats beautifully
Servings: 4
Ingredients:
1½–2 pounds boneless, skinless chicken breasts or thighs
3 bell peppers, thinly sliced (any colors)
1 medium onion, thinly sliced
2–3 tablespoons fajita seasoning or taco seasoning
Optional for serving:
Flour or corn tortillas, shredded cheese, salsa, sour cream or Greek yogurt, guacamole, lime wedges
Instructions:
Thinly slice the bell peppers and onion. For extra convenience, prep them the night before and store in the fridge.
Add the sliced peppers and onions to the bottom of the slow cooker, spreading them into an even layer.
Place the chicken on top of the vegetables in a single layer.
Sprinkle the fajita seasoning evenly over the chicken and vegetables.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
Shred the chicken directly in the slow cooker using two forks. Stir well to coat everything in the flavorful juices.
Taste and adjust seasoning if needed. Add a squeeze of fresh lime for extra brightness.
Serve hot in tortillas, over rice, or as a fajita bowl.
Storage: Leftovers keep well in the refrigerator for 3–4 days and are perfect for quick lunches.
Serving Ideas & Variations:
Healthy option: Serve over lettuce, cauliflower rice, or in fajita bowls
Extra saucy: Add ¼–½ cup salsa or diced tomatoes before cooking
Smoky flavor: Add smoked paprika or chipotle powder
Kid-friendly: Use mild seasoning and let everyone add heat at the table
Meal prep: Portion with rice or beans for grab-and-go meals
