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Slow Cooker Chicken Fajitas

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"I searched high and low for a great recipe for slow cooker fajitas before I came up with this. The best part for me is that I don't have to defrost the meat 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."
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7 h servings 208
Original recipe yields 20 servings (20 fajitas)


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  1. 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.
  2. 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.
  3. 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; 7.5 18 16.5 43 436 Full nutrition

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