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Easy Pulled Chicken Fajita Sandwiches Made in the Slow Cooker? Yes, Please!

In the world of Southwestern cuisine, fajitas are the showstopper. There’s just something about watching a server glide through a restaurant with a hot, sizzling skillet full of deliciousness that’s so magical. All right, that’s a bit dramatic, but the whole pomp and circumstance of delivering a fajita setup to your table is pretty fun. When we try to recreate the fajita experience at home, however, it takes a ton of effort and always just ends up kinda like tacos with extra vegetables. Not so fun.

But with these slow cooker fajita sandwiches, you get everything you love about fajitas, and the slow cooker does the work for you during the day. They might not come with a sizzling pan delivered straight to your table, but they definitely don’t disappoint.

chicken fajita sandwich
Image: Gina Matsoukas/SheKnows

Slow cooker pulled chicken fajita sandwiches recipe

The flavors of fajitas are made in the slow cooker so you can pile it high in a sandwich at dinnertime with hardly any prep.

Serves 4

Prep time: 10 minutes | Cook time: 4 hours | Total time: 4 hours 10 minutes


  • 1-1/2 pounds boneless, skinless chicken thighs
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • Pepper
  • 1 (15 ounce) can diced tomatoes
  • 1-1/2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • Sriracha sauce, to taste (optional)
  • 4 rolls
  • Cilantro, for garnish

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  1. Coat chicken in the olive oil, and place in the bottom of the slow cooker with the onions.
  2. Add all the spices, diced tomatoes, tomato paste and Worcestershire sauce, and cook on high for 3-1/2 hours or on low for 6-1/2 hours.
  3. Remove the chicken from the slow cooker (it should be falling apart), and shred it with 2 forks. Return it to the slow cooker, and toss with the liquid.
  4. Add the sliced peppers to the slow cooker, cover, and cook on high for 30 more minutes, just to take some of the crunch out of them.
  5. Once done cooking, add the Sriracha sauce, if using, to the slow cooker, and toss everything together.
  6. Serve on rolls, and garnish with cilantro.

Originally published June 2015. Updated May 2017.

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