Slow Cooker Chicken Fajita Tacos
Eat the rainbow with these Slow Cooker Chicken Fajita Tacos! Made with chicken seasoned with warm, taco-inspired spices and loaded with good-for-you fresh produce like tomatoes, multi-colored bell peppers, onion, and jalapeno, this flavorful fajita mixture makes taco night a cinch!
Slow Cooker Chicken Fajita Tacos
If you’ve had fajitas in a Mexican restaurant, you know that they should come to your table sizzling on a cast iron skillet. If they don’t, your mom might send them back. Wait, that’s my mom. Love you, mom.
Anyways, while these Slow Cooker Fajitas don’t arrive sizzling on a skillet, they do have all the tantalizing Tex-Mex flavors you’re looking for in a fun Taco Tuesday!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Chicken breasts
- Bell peppers
- Tomato
- Onion
- Jalapeno
- Salsa
- Spices (chili powder, cumin, smoked paprika, coriander, garlic powder)
How to make Slow Cooker Chicken Fajita Tacos:
Now there are two ways to make these fajitas:
- For the first way, you can go the dump-and-go route, which is to just dump everything in and slam the easy button. A couple hours later, everything is done and you make your tacos.
- Alternatively, for those that prefer more texture to their veggies, add the chicken and spices in the beginning, and at the half-way point, add the veggies. Whatever works for you.
1) Add chicken to the slow cooker and season it with all the spices.
2) Add all the veggies on top of the chicken. Alternatively, you can add the veggies at the halfway point of the cooking time to give them more texture.
Just look at all the healthy goodness in this slow cooker!
This meal is chock-full of good-for-you ingredients that sing together in a symphony of deliciousness. Now you’re ready to make your tacos!
What do you need for Chicken Fajita Tacos?
Feel free to replace tortillas with Mexican Rice and make burrito bowls!
- Corn or flour tortillas
- Sour cream
- Salsa (either store-bought or homemade)
- Avocado or guacamole
- Chopped cilantro
- Pickled jalapenos
- Hot Sauce (click here if you want to make your own)
- Shredded cheese
What’s on my taco above? Chicken fajitas from the slow cooker, creamy sour cream, spicy salsa verde, chopped cilantro for freshness, and crumbled cotija cheese. Delish!
Sometimes I get burrito-size flour tortillas and make burritos instead, however, this versatile chicken fajita filling is great in any of your favorite Mexican dishes!
How long are chicken fajitas good for?
Leftover chicken fajitas can be stored in an air-tight container in the fridge for 3-4 days.
Looking for more Mexican recipes for the slow cooker? Here are some favorites:
- Slow Cooker Mexican Beef Barbacoa
- Slow Cooker Refried Pinto Beans
- Easy Slow Cooker Chile Colorado (shown below in burritos)
- Smoky Slow Cooker Mexican Black Beans
NOTES:
- For more firm veggies, add them at the half-way point instead of at the beginning with the chicken.
- Feel free to use your favorite color bell peppers. I like the combination of green and yellow.
Slow Cooker Chicken Fajita Tacos
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1/2 tbsp. chili powder
- 1/2 tbsp. cumin
- 1/2 tbsp. smoked paprika
- 1 tsp. coriander
- 1 tsp. garlic powder
- salt & pepper to taste
- 2 bell peppers of your choice red, yellow, green, orange, sliced into strips
- 1 yellow onion sliced into half moons
- 1 jalapeno sliced into rings
- 1/2 cup chopped fresh tomato
- 1/2 cup salsa
- Tortillas
- Taco topping ideas: avocado or guacamole, salsa, sour cream, hot sauce, pickled jalapeno slices, shredded cheese, chopped cilantro.
Instructions
- Add chicken breasts to slow cooker and sprinkle all the seasonings (chili powder, cumin, smoked paprika, coriander, garlic powder, salt & pepper) on top of chicken. Add the rest of the ingredients on top of the chicken and cook on low for 4 hours. Shred the chicken into your ideal sized pieces and combine everything. Add the fajita chicken & veggies to a warm tortilla and add your favorite toppings. Enjoy!
- NOTE: For more texture to your veggies, add them at the half-way point and continue cooking for 2-2.5 more hours or until the chicken is cooked through.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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I made this for tonight’s dinner. OMG, fabulous recipe! I must admit, I omitted the jalapeños (as I am not a fan). However, the rest of the recipe was followed and I can say I am so happy with the end result. I’ll be making this, again.
My family loves this as tacos, rice bowls or quesadillas.
my family loves this recipe. It freezes well, too.