Slow Cooker Fajita Salsa Chicken

Slow Cooker Fajita Salsa Chicken is a bold, zesty, and ultra-easy meal that brings together the smoky flavors of fajitas and the convenience of slow cooking. Juicy chicken is cooked low and slow with salsa, fajita spices, and colorful bell peppers—resulting in a flavorful shredded chicken perfect for tacos, burrito bowls, wraps, or salads.

Why You’ll Love This Recipe

• Incredibly simple and uses pantry staples
• Packed with bold Tex-Mex flavor
• Great for tacos, bowls, salads, or meal prep
• Naturally gluten-free and low in carbs
• Customizable with your favorite toppings or sides

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Salsa (mild, medium, or spicy—your choice)
• Bell peppers (red, yellow, green)
• Onion, sliced
• Fajita seasoning (store-bought or homemade)
• Olive oil (optional)
• Salt and pepper
• Optional toppings: avocado, sour cream, shredded cheese, lime, cilantro

Directions

this recipe

1. Place sliced onions and bell peppers in the bottom of your slow cooker.
2. Season chicken with fajita seasoning, salt, and pepper, then place over the vegetables.
3. Pour salsa over the top of the chicken, spreading it evenly.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
5. Shred the chicken with two forks and stir everything together so it’s well coated in the salsa and pepper mixture.
6. Serve hot in tortillas, over rice, in lettuce wraps, or with your favorite toppings.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: About 6–7 hours (low) or 3–4 hours (high)

Variations

• Use chipotle salsa for a smoky twist
• Swap chicken for beef or pork if preferred
• Add black beans or corn during the last hour of cooking
• Top with shredded cheese and broil for a cheesy finish before serving
• Turn it into a baked casserole with a layer of rice and cheese

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container for up to 3 months.
Reheat in a skillet or microwave, adding a splash of salsa or broth to keep it juicy.

FAQs

Can I use frozen chicken?

Yes, but increase the cook time and make sure the chicken reaches 165°F internally.

What kind of salsa works best?

Any salsa you enjoy—chunky, smooth, tomato-based, or even tomatillo salsa will all work.

Can I use a packet of fajita seasoning?

Yes, store-bought seasoning works great. You can also make your own with chili powder, cumin, paprika, garlic powder, and oregano.

Can I make this recipe spicy?

Definitely—use hot salsa or add jalapeños, cayenne, or chipotle powder.

Can I cook this without the bell peppers?

Yes, but they add great flavor and texture. You can substitute with zucchini or leave them out.

What should I serve this with?

It’s great with tortillas, rice, cauliflower rice, in burrito bowls, or on salads.

Can I make this dairy-free?

Yes, just skip cheese or sour cream. The base recipe is naturally dairy-free.

Can I make this ahead of time?

Absolutely—it’s perfect for meal prep. Store it in portioned containers for the week.

Do I need to sear the chicken first?

Nope! The slow cooker will cook it until it’s perfectly tender without any browning.

Can I double this recipe?

Yes, just make sure your slow cooker is large enough and allow a bit of extra time if needed.

Conclusion

Slow Cooker Fajita Salsa Chicken is the ultimate no-fuss dinner packed with the bold flavors of your favorite fajitas. With tender shredded chicken, sautéed-style peppers, and a tangy salsa kick, this dish is as versatile as it is delicious. Whether you’re feeding the family or meal prepping for the week, this easy slow cooker recipe is sure to be a hit.

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