We all could use more slow cooker recipes in our lives… am I right? Dinnertime seems so much easier and stress-free when I have a meal (or most of a meal) all ready to go when 5:00 rolls around, and I’m always looking for new recipes to try in my slow cooker.
Besides the obvious ease of slow cooker meals, do you want to know my favorite part of using them? … I don’t have to turn on the oven! When the dog days of summer hit, and my air conditioning bill is through the roof, the LAST thing I want to do is turn on my oven for anything. So I can either eat a salad, coax my husband into firing up the grill, or use my slow cooker. Nine times out of ten, the slow cooker wins!
So today I thought I’d share with you a great slow cooker recipe that is perfect for summer… Slow Cooker Chicken Fajitas! These fajitas are so easy, super flavorful, and piled high with fresh toppings. I think you’re going to love them!
So I said these chicken fajitas were easy, right? How’s this for easy:
Throw some chicken breasts into a slow cooker. Add sliced onion and red and green bell peppers. Are you still with me?
Mix together some salsa and fajita seasoning. I like to make my own seasoning because I already have all the spices in the pantry nearing their expiration date, and I can avoid all the added preservatives store-bought seasonings have. But you can certainly pick up a couple packets of fajita seasoning from the store if that’s easier for you!
Now dump the seasoned salsa mixture into the slow cooker, covering the chicken and vegetables, and cook it low and slow. Plan on 6-7 hours if you use low heat and 3-4 hours if you use high heat. I’ve done both ways, and it just usually depends on how early in the day I remember to throw everything in the slow cooker!
The chicken will be SUPER tender and juicy, so just give it good stir to shred it into bite-size pieces. Now spoon the chicken into a tortilla and load it up with your favorite toppings! I’m a big fan of tomato, cilantro, sour cream, and shredded cheese, but use whatever you like!
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- 2 pounds chicken breasts
- 1 onion, sliced
- 1 red bell pepper, cut in strips
- 1 green bell pepper, cut in strips
- ¾ cup salsa
- flour tortillas
- optional toppings: tomatoes, cilantro, shredded cheese, sour cream
Fajita Seasoning:- 4 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon oregano
- Place the chicken, onion, and peppers in a 6-quart slow cooker. In a small bowl, combine the salsa and fajita seasoning (see ingredients above) and pour into the slow cooker. Cover with a lid and cook 6-7 hours on low or 3-4 hours on high until chicken is cooked through and tender.
- Stir the chicken until it shreds into bite-size pieces. Spoon the chicken mixture into a tortilla and add desired toppings.
Other Meal Ideas To Try:
Slow Cooker Honey Barbecue Chicken Sandwiches
Slow Cooker Italian Beef Sandwiches
LET’S KEEP IN TOUCH!
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Your chicken fajitas look awesome 🙂
I would love for you to share this at my T.G.I.F. Linky Party 🙂 Have a great Memorial weekend!
Thank you, Wendy! I just love this easy recipe! So glad you could stop by. 🙂
These look gorgeous…I know it’s food,but your photos always blow me away..xo
You really know how to make my heart sing, Lucy! I’m constantly inspired by your gorgeous photography! And food is pretty fun to shoot… if you can refrain from devouring it all first! 😉
xoxo Liz
It looks really yummy!!! I’ll try it soon. I love making my own sauces and seasonings too. Can you also share how you made the fajita seasoning?
Of course! The fajita seasoning ingredients are listed in the recipe, and I just mix all the spices in a small bowl and add some salsa before pouring it over the chicken. I hope you enjoy the recipe, Gennai!
This sounds delicious and super easy! Just wondering – have you tried freezing it?
Thanks! Jessica
Hey Jessica! I haven’t tried freezing this recipe, but let me know how it turns out if you do! Thanks so much for stopping by!
Will do! 🙂
Made this last night. Sooo yummy (and soooo easy – the perfect combo!!!) we’ll just eat the leftovers today so no need to freeze 😉
I’m so happy to hear that, Jessica! Delicious leftovers the next day are the best. 🙂
Has anyone tried freezing this after it is cooked?
Hi! I was hoping to make this for dinner tonight! I only cook for myself so 2 lbs of chicken is a lot of food! Do you think I can keep the cooking time if I cut the recipe in half or should I adjust the cooking time? Thank you!!!
Hi Lauren! Yes, you can definitely cut the recipe in half to make a smaller batch. The chicken won’t need quite as much cooking time, but it certainly won’t hurt to keep it in there the full amount of time either. I hope you enjoy the recipe!