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Juicy, flavorful slow cooker chicken fajitas made with tender chicken, peppers, and onions simmered in bold spices. An easy, hands-off dinner perfect for busy weeknights!
Why You’ll Love This Recipe!
If your family loves Mexican food as much as mine does, these slow cooker chicken fajitas are going to be on repeat. They’re a tried-and-true family favorite that deliver big, bold flavor with hardly any effort.
What makes this recipe extra special is the smoky, just-off-the-grill flavor—without ever turning on the grill. A combination of smoked paprika and a touch of liquid smoke gives the chicken that deep, smoky taste that takes these fajitas to the next level. Trust me, once you try smoked paprika, you’ll never go back to regular paprika again!
Easy, flavorful, and always a hit at the dinner table—this is the kind of recipe you’ll find yourself making again and again.
Ingredients Needed
- Chicken Breasts, boneless skinless chicken breasts
- Orange Juice
- Lime Juice
- Brown Sugar
- Spices – Chili Powder, Cumin, Garlic Powder, Onion Powder, Smoked Paprika, Oregano, Salt and Pepper.
- Tomato Paste
- Dijon Mustard
- Worcestershire Sauce
- Liquid Smoke
- Canned Diced Tomatoes
- Green Chilies
- Onion
- Bell Peppers, red, yellow and green.
How to Make Slow Cooker Chicken Fajitas
- Place chicken in bottom of slow cooker.
- Mix together juice, sugar, tomatoes, onion, green chilies, mustard, Worcestershire sauce, spices and liquid smoke.
- Pour mixture in slow cooker over chicken.
- Cook on high for 3 hours or on low for 5-6 hours or until chicken is tender enough to shred.
- Remove chicken from cooker and shred with two forks or cut into strips.
- Return shredded chicken to slow cooker.
- Add sliced peppers on top and cook on high until the peppers reached the desired tenderness. About 30-45 minutes
Tips from leigh Anne
- Use smoked paprika, not regular paprika This is key to getting that deep, smoky flavor. Regular paprika just won’t give you the same result.
- Don’t skip the liquid smoke A little goes a long way, but it makes a big difference in creating that “grilled” flavor right in your slow cooker.
- Slice peppers and onions evenly Keeping them uniform in size helps them cook evenly and keeps the texture just right—not too mushy.
- Don’t overcook the chicken Chicken can dry out if cooked too long. Check it on the earlier side and shred it once it’s tender.
- Warm your tortillas A quick warm-up in a skillet or microwave makes a big difference in taste and texture.
- Customize the heat level Add chili powder, jalapeños, or red pepper flakes if you like a little extra kick.
- Serve with your favorite toppings Think sour cream, guacamole, cheese, or fresh lime juice to take these fajitas over the top.
Pair This With:
Frequently Asked Questions
Can I use boneless chicken thighs instead of chicken breasts?
Yes! Chicken thighs work great and will be even more tender and juicy. Just trim any excess fat before adding them to the slow cooker.
Can I make this recipe ahead of time?
Absolutely. You can prep everything the night before and store it in the refrigerator. Just place it in the crockpot in the morning and turn it on.
How do I store leftovers?
Store leftover chicken fajitas in an airtight container in the fridge for up to 3–4 days.
How do I keep the peppers and onions from getting too soft?
If you prefer a little crunch, add the peppers and onions during the last 1–2 hours of cooking instead of at the beginning.
These slow cooker chicken fajitas are one of those recipes you’ll turn to again and again when you need something easy, flavorful, and guaranteed to please. With tender, perfectly seasoned chicken and that smoky, just-off-the-grill flavor, it’s hard to believe they came straight from your slow cooker. Serve them up with warm tortillas and your favorite toppings, and you’ve got a simple, satisfying meal the whole family will love.
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Slow Cooker Chicken Fajitas
Ingredients
- 4 skinless boneless chicken breasts
- 3 Tbsp orange juice
- 2 Tbsp lime juice
- 4 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp tomato paste
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 15 oz. can diced tomatoes
- 1 4 oz. can green chilies
- 1 onion thinly sliced
- 1 red pepper yellow pepper and green pepper, thinly sliced
Instructions
- Place chicken in bottom of slow cooker.
- Mix together all remaining ingredients except for peppers.
- Pour over chicken.
- Cook on high for 3 hours or on low for 5-6 hours or until chicken is tender enough to shred.
- Remove chicken from cooker and shred with two forks or cut into strips and then return to slow cooker. Place sliced peppers on top and cook on high for 30-45 minutes or until the peppers reached the desired tenderness.
Tips & Notes:
- Use smoked paprika, not regular paprika This is key to getting that deep, smoky flavor. Regular paprika just won’t give you the same result.
- Don’t skip the liquid smoke A little goes a long way, but it makes a big difference in creating that “grilled” flavor right in your slow cooker.
- Slice peppers and onions evenly Keeping them uniform in size helps them cook evenly and keeps the texture just right—not too mushy.
- Don’t overcook the chicken Chicken can dry out if cooked too long. Check it on the earlier side and shred it once it’s tender.
- Warm your tortillas A quick warm-up in a skillet or microwave makes a big difference in taste and texture.
- Customize the heat level Add chili powder, jalapeños, or red pepper flakes if you like a little extra kick.
- Serve with your favorite toppings Think sour cream, guacamole, cheese, or fresh lime juice to take these fajitas over the top.
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Nutrition Facts:
Cara Menzio Miles says
This is probably my favorite recipe of yours. If pressed for time, could this be done in the instapot? Thank you!
Kristie says
Can I use frozen chicken with this? Also, I have a 6 qrt crock pot. Will this make enough for two people plus left overs?
Leigh Anne says
Kristie, Sure you can, it just may take a bit longer to cook. You will have oodles!
Susan says
Hi Leigh Anne! I made this for dinner tonight….it was A-MAZING!!!! I served the fajitas topped with black beans and corn, a little Mexican blend cheese, and some cilantro….definitely a keeper!! Thanks!!
Leigh Anne says
Susan, I LOVE hearing that!! So glad you enjoyed it as much as we did.
lauren says
Theeeeese look amazing. I’ll be making these soon!
Tiffany says
I love March Madness and these chicken fajitas will be perfect to eat while watching the games!