These zesty chicken fajitas keep things fun, easy, and downright delicious. With just a handful of flavorful ingredients and a trusty slow cooker, you can have dinner on the table with minimal prep—and maximum taste!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 1 packet (about 1 ounce) of fajita seasoning mix
- 1 cup of your favorite salsa
Instructions
Prepare your slow cooker by giving it a quick spritz of nonstick cooking spray, or line it with a slow cooker liner for easy cleanup. Place the sliced onion in the bottom, then layer the bell peppers on top. Arrange the chicken breasts over the onions and peppers.
Next, sprinkle the fajita seasoning mix evenly over the chicken. Spoon the salsa on top, coating the chicken thoroughly. Pop the lid on your slow cooker and cook on low for about 6 hours (or on high for about 3 to 4 hours), until the chicken shreds easily with a fork.
Once the chicken is fully cooked and tender, use two forks to pull it apart right in the slow cooker. Give everything a good stir so the meat, peppers, onions, and seasonings mingle. If you want the mixture a bit thicker, leave the lid off for an extra 10 minutes on high to let some of the juices evaporate.
When you’re ready to serve, warm up tortillas (flour or corn, your call) and fill them with the juicy chicken mixture. Add toppings like shredded cheese, sour cream, avocado slices, or some extra salsa for a fiesta on your plate!
These 5-ingredient slow cooker chicken fajitas are perfect for busy weekdays, lazy weekends, or any time you need a delicious meal without fuss. They’re relatively low in fat, high in protein, and easy to customize using low-sodium fajita mix or reduced-fat cheese. Try them in lettuce wraps for a lighter option, switch up the peppers for a spicier variety, or add black beans for extra heartiness—your kitchen, your rules. Enjoy a hearty, flavorful meal that practically cooks itself!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
