CHEAP CROCKPOT RECIPES: Slow Cooker Fajita Stew

Slow Cooker Fajita Stew

This is a fantastic concept for a set-it-and-forget-it meal that's packed with vibrant flavor. A slow cooker Fajita Stew takes all the beloved elements of sizzling fajitas and transforms them into a hearty, comforting, and incredibly fragrant one-pot meal.

The Ultimate Guide to Hearty Slow Cooker Fajita Stew

This recipe is all about building layers of flavor. We start by searing the chicken and sautéing the aromatics to create a deep, savory base that a slow cooker alone cannot achieve. Then, we use a clever two-stage vegetable addition to ensure you get both a rich, infused sauce and perfectly tender-crisp peppers and onions. The result is a stew that tastes like it simmered for hours, but with the bright, fresh character of classic fajitas.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 3-4 hours on High, 5-6 hours on Low

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the techniques that make this stew exceptional.

The Power of the Sear: A common mistake with slow cookers is just dumping everything in. By taking a few extra minutes to sear the chicken in a hot skillet until golden brown, you initiate the Maillard reaction. This creates a deep, savory flavor that forms the foundational taste of your stew.
The Two-Stage Vegetable Addition: This is the secret to avoiding mushy vegetables. We add half of the peppers and onions at the beginning to break down and infuse their flavor into the sauce. The other half is added later, so they retain a pleasant, tender-crisp texture and fresh flavor.
The Self-Seasoning Sauce: Instead of just using broth, we use a combination of thick salsa, chicken broth, and lime juice. The salsa acts as a pre-made flavor base of tomatoes, onions, and peppers, while the lime juice adds a bright, authentic tang at the end that cuts through the richness.

Ingredients

1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch chunks (chicken breasts also work, but thighs stay more moist)
1 tbsp olive oil or vegetable oil
1 large yellow onion, sliced
2-3 bell peppers (a mix of colors like red, green, and yellow looks beautiful), sliced
2-3 jalapeño peppers, thinly sliced (seeds removed for less heat)
4-6 cloves garlic, minced
1 ½ cups (12 oz / 340g) thick and chunky salsa (restaurant-style is perfect)
1 cup (240ml) low-sodium chicken broth
Juice of 2 limes
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

Step-by-Step Instructions

Sear the Chicken: Pat the chicken chunks dry with a paper towel and season them lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken until golden brown on all sides. You don't need to cook it through. Use a slotted spoon to transfer the seared chicken to the bowl of your slow cooker. Do not wipe out the skillet!
Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion and about half of the sliced bell peppers and jalapeños to the skillet. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Deglaze and Build the Base: Pour about ½ cup of the chicken broth into the skillet and bring it to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold! Pour the entire contents of the skillet over the chicken in the slow cooker.
Combine and Slow Cook: To the slow cooker, add the remaining bell peppers and jalapeños, the thick salsa, the rest of the chicken broth, the lime juice, chili powder, cumin, oregano, salt, and black pepper. Stir everything together until well combined.
The Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be fall-apart tender and the sauce rich and fragrant.
Shred and Finish: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir it back into the sauce. This helps thicken the stew and ensures every bite is full of flavor. Let it rest on the "Warm" setting for the final 30 minutes.

Tips for Success & Variations

Beef Fajita Stew: For a beef version, use 2 lbs of chuck roast, cut into 1-inch cubes. Sear it as directed in step 1, then cook on LOW for 8 hours or on HIGH for 5-6 hours, until the beef is fork-tender.
Spice It Up: Add 1-2 teaspoons of chipotle chili powder for a smoky heat, or add a diced habanero pepper along with the aromatics for a fiery kick.
Meal-Prep and Freezer-Friendly: This is a perfect make-ahead meal. You can assemble the entire recipe through step 4 the night before. Store the base in the refrigerator. In the morning, put it in the slow cooker and cook as directed. It also freezes beautifully in an airtight container for up to 3 months.
How to Thicken: If you find your stew is too thin at the end, create a "slurry." In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker, turn the heat to HIGH, and let it cook, uncovered, for 10-15 minutes until thickened.
Serving is Key: Ladle the hot stew into bowls. Serve with warm flour or corn tortillas on the side for dipping or wrapping. Set out bowls of classic fajita toppings like shredded cheese, sour cream, guacamole, and fresh cilantro for everyone to customize their meal.

Enjoy your incredibly flavorful and effortlessly delicious Fajita Stew

CHEAP CROCKPOT RECIPES