Busy Mom's Chicken Fajitas Recipe
Busy Mom's Chicken Fajitas Recipe photo by Taste of Home
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Busy Mom's Chicken Fajitas Recipe

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“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
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 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

Nutritional Facts

1 each: 347 calories, 5g fat (1g saturated fat), 42mg cholesterol, 778mg sodium, 49g carbohydrate (8g sugars, 7g fiber), 26g protein.


  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.
Originally published as Busy Mom's Chicken Fajitas in Light & Tasty August/September 2007, p58

Sweet White Wine

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

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dvierzen User ID: 7402990 131270
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."

eily User ID: 7706901 131263
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."

minimaus User ID: 1816667 166626
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"

robinback1985 User ID: 6996359 153242
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!"

hahymen User ID: 3888769 153236
Reviewed Oct. 15, 2012

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

Cheerioreo User ID: 6831280 171665
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!"

administrator User ID: 1996148 209103
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!"

crayolabob User ID: 5798282 106972
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."

kitchey User ID: 3750980 69512
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."

chicagorn2 User ID: 4183777 171651
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!"

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