Slow Cooker Chicken Fajita Bowls

If you love Mexican food but but have better things to do than cooking around dinner time, this recipe is for you.
This is the perfect example of simple, healthy fast food. Throw everything in … set and forget and come home and dish up. Delicious!


Makes about 4-5 cups of filling (It serves 4 for us)



  • 4 large capsicum, sliced with stems and seeds removed
  • 2 large onions (brown, purple or both!)
  • 1 kilo of skinless chicken, sliced (I prefer thighs but breast is fine too)
  • 2-5 cloves of garlic, peeled and chopped
  • 2 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. chili flakes (or to taste)
  • 3/4 Tbsp. chili powder or to taste – which for me is none! lol)
  • 1/4 tsp. paprika
  • Salt and pepper to taste
  • 1 Tbsp. honey (optional)
  • 1/2 cup white wine, organic/preservative-free (optional)
  • Whatever fajita-toppings you want to serve it with.


  1. Add capsicum, garlic, onions and chicken to slow cooker.
  2. Combine spice ingredients in a small bowl then sprinkle the spice mixture evenly over the top.
  3. Pour wine and honey over the top (if using) and stir gently to combine.
  4. Cover and cook on low heat for 5-6 hours.
  5. Serve on a bed of shredded lettuce topped with sour cream, salsa, cheese and avocado.



Serving Suggestions:

  1. Serve with grain free wraps
  2. Serve with cauliflower rice

Recipe Notes:

  • Please tweak according to taste. I have garlic cloves and because I love garlic. I leave the hot stuff out because it burns my face off. Lol – you get the picture!
  • Leave the honey out for low carb, and if you’d like it a little sweeter, choose xylitol or stevia.
  • This recipe doesn’t need any liquid as it creates plenty during the cooking process. If not using wine, you don’t need to replace it with anything.
  • To freeze: Complete steps 1-3, place in a freezer bag and pop it in the freezer. When ready to cook, throw it in the slow cooker and complete steps 4-5.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can also be frozen.
  • Why not double the spice mixture and store the extra in an airtight bag or container for next time? Store it at room temperature if you’re going to use it within the next 3-4 weeks, and in the freezer if you’d like to keep it for longer.

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