Easy Fajita Chicken

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Easy Fajita Chicken Recipe
Wellness Mama » Blog » Recipes » Poultry Recipes » Easy Fajita Chicken

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.

Easy Fajita Chicken Recipe

Easy Fajita Chicken Recipe

Easy fajita chicken recipe in a Crock-Pot!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Calories 145kcal
Author Katie Wells


6 cups



  • Put the chicken in a slow cooker and sprinkle with all the spices.
  • Pour the salsa over the chicken.
  • Cook on low for 7-8 hours until tender.
  • Shred with forks before serving.


Nutrition Facts
Easy Fajita Chicken Recipe
Amount Per Serving
Calories 145 Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Saturated Fat 1.5g9%
Cholesterol 62mg21%
Sodium 583mg25%
Carbohydrates 2.6g1%
Fiber 0.7g3%
Sugar 1g1%
Protein 20.9g42%
* Percent Daily Values are based on a 2000 calorie diet.


Serve slightly cooled chicken over salad with desired toppings such as avocado, sour cream, shredded cheese, and additional salsa.

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

This fajita chicken recipe is really easy to make in the slow cooker. It is kid approved and reheats well for easy meals on the go.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


18 responses to “Easy Fajita Chicken”

  1. Sandy Avatar

    Can someone help me? How much chicken – by weight – would you use for this recipe? I want to make large quantities to freeze for a wedding dinner. My research shows the amounts in the recipe to differ greatly: 3-4 breasts would equal 24-48 oz whereas 5-6 thighs would be approximately 16 oz. Also, I’m also planning to use a mix of breasts and thighs, and it would be a lot easier to adjust the recipe by weight rather than number of chicken pieces!

  2. Becky Avatar

    If you were to do this using a whole chicken, would you increase the seasonings? I almost never buy pre-cut chicken…I get organic whole chickens to save money! I love cooking whole chickens in the crock pot. 🙂

  3. Sara Avatar

    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?

  4. Rachel Avatar

    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.

  5. Tina Avatar

    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!

  6. AimezR Avatar

    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!!!

  7. Tasha Webster Avatar
    Tasha Webster

    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.

  8. Allison Avatar

    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!

  9. April Avatar

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

  10. Jessica Kessel Avatar
    Jessica Kessel

    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! 🙂 

  11. Anastasia Avatar

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

  12. Chinya Avatar

    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. 

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