Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Slow Cooker Chicken Fajitas Recipe
Slow cooker chicken fajitas emerged after searching high and low for great chicken fajita recipes that could be made in slow cookers for ultimate convenience and hands-off preparation. This discovery solves the problem of wanting excellent fajitas without constant kitchen attention while ensuring tender, flavorful chicken through slow cooking methods. The extensive search reflects dedication to finding the perfect slow cooker solution for busy lifestyles.
I searched high and low for a great chicken fajita recipe that I could make in a slow cooker before I came up with this. The best part for me is that I don’t have to defrost the chicken before I throw it in there. Also, this makes a very large batch, so it’s good for big families or a crowd of guests.
Prep Time:
30 mins
Cook Time:
6 hrs 30 mins
Total Time:
7 hrs
Servings:
20
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Ingredients
2 ½ pounds frozen skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes, well drained
1 (8 ounce) jar salsa
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon white sugar
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon chicken bouillon granules
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 pinch red pepper flakes, or to taste
2 onions, sliced into thin strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 tablespoons cornstarch
1 (15 ounce) package flour tortillas
1 (8 ounce) package shredded Cheddar Jack cheese
½ cup sour cream, or to taste
Directions
Combine chicken breasts, tomatoes, salsa, chili powder, salt, paprika, sugar, onion powder, garlic powder, bouillon granules, cumin, cayenne pepper, and red pepper flakes in a slow cooker.
Cover and cook on Low until chicken is tender, about 5 hours. Transfer chicken to a cutting board; shred using 2 forks. Return to the slow cooker. Add onions, red bell pepper, yellow bell pepper, green bell pepper, and cornstarch.
Cook on Low until peppers soften, 1 1/2 to 2 hours. Serve chicken and peppers with tortillas, Cheddar Jack cheese, and sour cream.
Nutrition Facts (per serving)
| 208 | Calories |
| 8g | Fat |
| 18g | Carbs |
| 17g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 21% |
| Cholesterol 43mg | 14% |
| Sodium 436mg | 19% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 17g | 33% |
| Vitamin C 16mg | 18% |
| Calcium 38mg | 3% |
| Iron 2mg | 10% |
| Potassium 234mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
