Easy Fajita Chicken


Easy Fajita Chicken Recipe Easy Fajita Chicken

This is a really easy slow-cooker recipe that makes a versatile end product. This chicken 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.

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 stores.

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. Chinya says

    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. Anastasia says

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

  3. Jessica Kessel says

    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. April says

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

  5. Allison says

    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. Tasha Webster says

    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. AimezR says

    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. Tina says

    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. Rachel says

    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.

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