Easy Fajita Chicken

Easy Fajita Chicken Recipe

This is a really easy slow-cooker Fajita Chicken recipe that makes a versatile meal. It tastes very similar to the chicken used in Mexican restaurants in their chicken taco salads. My kids will eat it plain, but I like it on a large salad with avocado and sour cream!

This recipe also freezes and reheats extremely well so it makes a great packed lunch or can be doubled to have a quick meal later. I like to pack as a salad by placing some at the bottom of a quart mason jar, topping with sour cream, then salsa, then cheese, then avocado, then lettuce. It can be dumped upside down for a 2-second salad on-the-go.

For an on the go lunch, I pack some of this chicken into a quart size mason jar, add some avocado and sour cream and top with lettuce and spinach to take with me when I’m serving as a doula or traveling.

I get all the herbs for this recipe here since I can order them in bulk (saves money) and they are much more flavorful than many I’ve found at the grocery store.

Easy Fajita Chicken
Prep time
Cook time
Total time
Easy fajita chicken recipe in a crock pot!
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • • 3-4 Chicken breasts or 5-6 thighs (breast is better in this recipe)
  • • 1 cup of salsa of choice (look for no artificial ingredients or sugar or make your own)
  • • 2 teaspoons each of: onion powder, garlic powder, salt, pepper, chili powder, cumin - or more to taste
  • • Optional if serving as a salad: lettuce or spinach, tomatoes, avocado, sour cream, salsa
  1. Put chicken in slow cooker and sprinkle with spices.
  2. Pour salsa over the chicken.
  3. Cook on low for 7-8 hours (check after 5 as temp can vary a lot) until tender. Shred with forks before serving.
  4. When done, let cool slightly and serve over salad with desired toppings or use alone.

Have any tricks for slow-cooker cooking? Like Mexican Food? Share below!

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Reader Comments

  1. This is a great recipe that I make a lot!  I try to cook this often and freeze the meat in two cup portions for homemade, oven-baked taquitos.   Sometimes I mix the meat with brown rice and cheese and top with sour cream.  But then again, I am pregnant and I have some pretty strong cravings. 

  2. Love shredded meat for versatile and easy dishes.  Thanks for the reminder!  I’ll have to do this soon. 🙂

  3. Great recipe, thanks so much for sharing!  Was definitely a crowd pleaser.  I did omit cumin and cut in half the spices for chili powder and pepper but it still had great flavor.  Even my preschooler ate it! 🙂 

  4. Delicious! I added chicken stock to help keep the meat moist. And then made taquitos with the meat. Sooooo easy!

  5. This is now in our regular rotation! It’s a great base chicken for so many different dishes, and wonderful simply in a salad.  Thanks!

  6. a great way to shred chicken after it’s cooked is in your kitchen aid mixer. It works great and is so much easier and faster than shredding with a fork.

  7. My hubby and I LOVE this!! We wrap the meat up in lettuce leaves with some cheese and tomatoes and devour!! It’s spicy, but not to the point where it takes away from the taste! This is a regular in our house, thank you!!!

  8. I just put this in the crockpot..can’t wait to try. However, I have a question…when you say ‘chili powder,’ do you mean a chili seasoning blend or just the red chili pepper powder? I feel that everyone uses these terms interchangeably. My husband is from India, so our chili powder means hot chilies!

  9. I tried this with pork and made stuffed sweet potatoes. I only made a half batch since there wasn’t as much meat. Everyone loved it.

  10. Would you be able to add fajita veggies to this recipe? Like onion, peppers, mushrooms etc? If so, would they need to be precooked? Added later? Or should they just be cooked later?

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