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Busy Mom's Chicken Fajitas Recipe

Busy Mom's Chicken Fajitas Recipe

“Staying at home with a 9-month-old makes preparing dinner a challenge, but a slow cooker provides an easy way to make a low-fat meal,” says Sarah Newman of Brooklyn Center, Minnesota. “The tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!”
TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD:6 servings


  • 1 pound boneless skinless chicken breast halves
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 medium onion, halved and sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed
  • Shredded lettuce and chopped tomatoes, optional


  • 1. In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through.
  • 2. Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes. Yield: 6 servings.

Nutritional Facts

1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.

Reviews for Busy Mom's Chicken Fajitas

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Reviewed Apr. 22, 2014

"This is quick and easy to make. I used leftover roast chicken. For those who find it bland, the fix is easy. Add spices! I added paprika, red pepper flakes and chili powder to taste. It's delicious with tortillas, sour cream and cheese."

Reviewed Mar. 7, 2014

"I usually make fajitas by slicing a chicken breast into strips, cooking it in a skillet with fajita powder, then adding cut up onion, green pepper and sometimes mushrooms along with more fajita powder to the skillet with the cooked chicken. The fajitas are super tasty with lettuce, tomato and either sour cream & salsa or chipotle dressing as garnish. But I wanted to try something different with shredded chicken so I used this slow-cooker recipe. It's just as easy to make, and has similar ingredients except it is cooked with the tomatoes rather than using them as garnish. If I decide to try a slow-cooker fajita recipe again, it won't be this one. It tasted okay, but it was pretty bland. Usually when I make slow-cooker meals with chicken, when I sample the chicken as I shred it it's really tasty because it spent hours marinating in the ingredients. This chicken was basically flavorless. I had no problems with soupiness, maybe some people aren't draining the tomatoes or beans enough. There was literally about a tablespoon of liquid at the bottom of the cooker when I removed the fajita mixture, and the only variation in the recipe I made was using a 10 oz can of rotel rather than 14, because that's all I had. So I also cut up a roma tomato and threw it in. If you like blander fajitas, this may be a really good recipe for you. I think my parents would like it. But I would rather attempt to find a better recipe than make this one again. It was very easy to make, though, and it did look very appealing. This actually might be better if you added a cup of water, used 1/2 pound of chicken added 1/2 pound of hot Italian sausage and called it chili."

Reviewed May. 20, 2013

"I had some chicken breast left over from a grilled chicken,so I did not put it in a slow cooker I cooked it on the stove top it was great"

Reviewed Dec. 10, 2012

"Was slighly runny, but a slotted spoon does the trick. I ate it with sourcream and lettuce. It was amazing. Everyone loved it!"

Reviewed Oct. 15, 2012

"This was amazing! It was a little watery but over rice it was still amazing!"

Reviewed Aug. 24, 2012

"This was a great recipe! It was a little bland, (still very good) I will be adding a jalapeno, or a dash of Cayenne pepper for more kick next time! Easy to leave in the fridge for a quick heat and eat meal!"

Reviewed Jul. 26, 2012

"I've made this multiple times, turns out wonderful every time :) my fiancé requests this at least once a month! GREAT recipe!"

Reviewed Jul. 24, 2012

"This was really easy and tasty. Everyone in my family actually ate it! The only issue is that there was a lot of liquid - maybe because I used frozen chicken. It was almost a soup! Way too runny for tortillas but great over rice."

Reviewed Jul. 21, 2012

"Since i don't always have tortillas on hand, I tend to make this "saucier" and serve it over pasta, noodles, or rice. It's never let me down, and is pretty adaptable to whatever is on hand..This recipe is a staple at my house."

Reviewed Apr. 23, 2012

"Excellent! Wasn't expecting much from crockpot fajitas but got so much more! I used boneless/skinless chicken thighs. I used 2 pounds of chicken and increased the tomatoes by 1 can and the beans by 1 can. I added more than double the garlic and pumped up the spices. I used just the 3 peppers despite doubling the recipe. Next time, I won't double the tomatoes when doubling the recipe because it was too much sauce, however, this was incredible tasting. I'm an experienced cook and make fajitas often. This is my favorite now! Not to mention so simple. Thank you for posting!"

Reviewed Jan. 31, 2012

"Simple and enough for 2 meals."

Reviewed Oct. 24, 2011

"I loved this recipe. I will make it again!"

Reviewed Oct. 17, 2011

"next time I think we will do it over rice instead of tortilla's because it was very juicy. This was very tasty and will be added to our crock-pot favorites!"

Reviewed Oct. 9, 2011

"We used 1 1/2 pound of chicken."

Reviewed Sep. 5, 2011

"This was very easy and my family loved it."

Reviewed Jul. 18, 2011

"This is one of our favorite recipes! It says 6 servings, but we've prepared it for as many as 10 people before - and they weren't being polite on their servings either! It's delicious!"

Reviewed Apr. 7, 2011

"I have made this several times and the whole picky family loves it. You can add less meat and more beans etc. any way you want to and mix it up. Yum!"

Reviewed Jan. 24, 2011

"We haven't even had dinner yet, but this has been in the crockpot all day, and I know it's going to be a great meal. I just pulled out the chicken to shred it, and the meat was so tender, it completely fell apart. I used frozen chicken instead of the thawed, and it has been cooking for about 8 hours. We'll add sour cream, shredded cheese and salsa to ours. Can't wait!"

Reviewed Dec. 12, 2010

"Really liked this. Good for leftovers too!"

Reviewed Nov. 23, 2010

"yummy! My family loved it and it was so simple!!"

Reviewed Oct. 22, 2010

"My picky kids and hubby love this recipe...I have made it and passed it along to my mom and mother in law, everyone seems to really like it!"

Reviewed Oct. 5, 2010

"This is a fantastic recipe and have been making it for quite sometime. My son and I are both very picky eaters and the two of us fight over it. I've passed this recipe on to co-workers and friends and they I have yet to hear one negative complaint."

Reviewed Sep. 7, 2010

"I will be trying this out for sure. This recipe sounds delicious"

Reviewed May. 31, 2010

"This was so easy and delicious! I didn't have to heat the whole house up to make dinner, which is a plus in the warm summer months. I have made this twice now and the second time I put the chicken breasts in still frozen - turned out great both times! Thanks for a great recipe!"

Reviewed Feb. 17, 2010

"Very yummy! And we had enough for leftovers to take in our lunches all week! (Just my husband and I)"

Reviewed Jan. 25, 2010

"My kids loved these and they usually hate peppers and kidney beans. No one even missed the cheese. they were just fine without."

Reviewed Dec. 17, 2009

"This was super easy and filled the house with a great aroma. I know this recipe is low-fat, but we served it with cheese and sour cream. I don't know if it would be as good without cheese. The flavor was great. Even all of our kids liked it, even though they saw the amount of peppers going in! The peppers cook down so they aren't as obvious as a stirfry fajita would be. We are adding this to our regular rotation of meals."

Reviewed Sep. 12, 2009

"My crew of 7 and husband love this recipe!


Reviewed Sep. 9, 2009

"Where's the cheeeese????"

Reviewed Feb. 9, 2009

"wonderful! The whole family loved them. So easy!"

Reviewed Jan. 21, 2009

"These were so good after a long days work when I had little time to cook at night. I added a can of black beans with the kidney beans."

Reviewed Jan. 3, 2009

"Don't hesitate to make these because they are lower fat. You won't be sorry; they are absolutely delicious!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.