Cheesy Slow Cooker Chicken Fajita Tacos

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Lately, I’ve been using my slow cooker non-stop—and honestly, I forgot how much of a lifesaver it is.

There’s something so satisfying about tossing everything in one pot, walking away, and coming back to a meal that’s practically ready to serve.

It makes weeknights way less stressful, especially when I’m juggling a million things and don’t want to deal with a messy kitchen.

One of my recent go-to dinners has been these Cheesy Slow Cooker Chicken Fajita Tacos.

They’re full of flavour, super easy to prep, and great for leftovers.

The chicken turns out tender and juicy, and the peppers stay nice and vibrant when you add them in at the end.

Plus, the melted cheese just takes it over the top.

If you need a low-effort dinner that still feels like a treat, this one’s for you.

Cheesy Slow Cooker Chicken Fajita Tacos

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Tortillas, for serving
• Optional toppings: sour cream, avocado, chopped cilantro, lime wedges

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker.
2. In a small bowl, mix together all the spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
3. Sprinkle the spice mixture evenly over the chicken.
4. Pour in the chicken broth around the sides of the chicken (not directly on top so you don’t rinse off the spices).
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
6. About 45 minutes before it’s done, add the sliced bell peppers right on top of the chicken. Re-cover and let them cook until just tender.
7. Once done, shred the chicken directly in the slow cooker and stir everything to combine with the broth and peppers.
8. Sprinkle the shredded cheese on top, cover again, and let it melt for 5–10 minutes.
9. Serve warm in your favourite tortillas with any toppings you love.

These fajita tacos are cozy, cheesy, and full of flavor—and the best part is, the slow cooker does most of the work for you. Save the recipe for busy days when you want something easy and delicious without hovering over the stove.

Let me know if you try it!

Cheesy Slow Cooker Chicken Fajita Tacos

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 4

Ingredients Equipment Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 ½ cups shredded cheese cheddar, Monterey Jack, or a blend
• Tortillas for serving
• Optional toppings: sour cream avocado, chopped cilantro, lime wedges

Equipment

• Slow Cooker

Method

 

1. Place the chicken breasts in the bottom of your slow cooker.
2. In a small bowl, mix together all the spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
3. Sprinkle the spice mixture evenly over the chicken.
4. Pour in the chicken broth around the sides of the chicken (not directly on top so you don’t rinse off the spices).
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
6. About 45 minutes before it’s done, add the sliced bell peppers right on top of the chicken. Re-cover and let them cook until just tender.
7. Once done, shred the chicken directly in the slow cooker and stir everything to combine with the broth and peppers.
8. Sprinkle the shredded cheese on top, cover again, and let it melt for 5–10 minutes.
9. Serve warm in your favorite tortillas with any toppings you love.