Slow Cooker Chicken Fajitas

A few weeks ago, my mom and I each wrote about the benefits of using a slow cooker during the summer. While I already knew that using a slow cooker was a great way to eat delicious warm meals without heating up the apartment, I have since learned a new benefit that will have me reaching for my slow cooker some more.

My hubby recently started a new job and he works different shifts, including an afternoon shift from 3-11, which prevents us from being able to eat dinner together. I would hate to be in his position, eating microwaved leftovers after a long day.

With that in mind, I tried searching for fresh, yummy meal ideas for couples in our position. While there were lots of meal ideas for people working shift work, I couldn’t find anything specific for couples in our position where one spouse is eating at a (relatively) normal time and the other is eating dinner closer to midnight.

The slow cooker seemed like a logical solution – not only would I guarantee that I’m still eating well when my hubby isn’t at home (it sometimes feels silly to make a big meal just for myself), I could flick the slow cooker to “keep warm” so that my hubby could also eat a warm, yummy meal when he gets home. It seems like a win-win.

Yesterday was the first day I put my plan into action and I decided to make chicken fajitas. I wanted to share!



  • 2 Chicken Breasts
  • 1 can diced tomatoes
  • 1 can corn
  • ½ onion (yellow)
  • Peppers (I cut up one red and one yellow)
  • Mushrooms (I used about 8 small mushrooms)
  • 2 garlic cloves
  • ¾ tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 tsp. chili pepper flakes
  • ¾ tsp. pepper
  • 1 tsp. salt
  • Tortillas
  • Cheese (I bought a nacho blend for some extra flavor)
  • Toppings (Sour Cream, Cilantro and Guacamole)


1)      Fill bottom of slow cooker with half of tomatoes, corn, peppers, and mushrooms.


2)      Place the chicken breasts on the vegetables and top with a mixture of paprika, cumin, coriander, chili pepper flakes, and salt and pepper.


3)      Once coated, add the remaining tomatoes, corn, peppers, mushrooms, and garlic.


4)      Cover and cook on high for 4 hours (it seemed like it would have been ready after about 3 hours but I wasn’t ready to eat yet). I cooked on a high setting because I forgot to prep until later in the day but you could also prep earlier and cook on low for 6-8 hours.

Once done, you can cut the chicken into strips; I opted to shred the chicken instead (I love shredded chicken!). You will also need to drain out some of the extra tomato liquid.


5)      Add to tortillas. I added some cheese into the tortilla and wrapped mine up more like a burrito for easy eating.


6)      Top as desired. As you can see in my first picture of the final meal, I topped with some sour cream, cheese, and cilantro. I also added a couple spoonfuls of guacamole to dip my fajitas into.

Not only did I eat a delicious, filling meal, but I felt great knowing that my hubby would get to enjoy the same meal when he got home. He was equally excited!

My hubby is on day shift this week but I look forward to sharing more slow cooker meals for future afternoon shifts.



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