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three slow cooker chicken fajitas on a plate with lime wedges and sour cream

Slow Cooker Chicken Fajitas

Dinner just got easier with this Slow Cooker Chicken Fajita recipe! Perfect for busy weeknights and easy to freeze. Serve with your favorite paleo, whole30 and gluten free toppings for a dish everyone can enjoy.
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Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: gluten free, paleo, slow cooker, slow cooker chicken, whole30
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6 servings
197 Katelyn | With Sweet Honey



  • 2 lbs boneless skinless chicken breasts (about 3-4 breasts)
  • 1 (14.5 oz) can diced tomatoes (or use fresh diced tomatoes)
  • 3 bell peppers, sliced (I used 1 yellow, 1 red and 1 orange)
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 3 tbsp fajita seasoning
  • juice of 1 lime


  • Place the chicken breasts at the bottom of the slow cooker. Then add the fajita seasoning, diced tomatoes, sliced peppers, onion, garlic and lime juice on top.
  • Cover and cook on low for 4-6 hours or high for 2-3 hours. Once chicken is cooked through, remove and shred with a fork or knife.
  • Add the shredded chicken back to the slow cooker and stir.
  • Serve immediately with toppings of choice.


  • Serving suggestions: fresh cilantro, pico de gallo, guacamole, rice, tortillas
  • Store leftovers in the fridge for up to 3-5 days.
Tried this recipe?Tag @withsweethoney on Instagram!


Serving: 1serving | Calories: 197kcal | Carbohydrates: 8.3g | Protein: 36.2g | Fat: 2.2g | Cholesterol: 88mg | Sodium: 146mg | Potassium: 153mg | Fiber: 1.6g | Sugar: 4.6g | Calcium: 16mg | Iron: 1mg