Slow Cooker Shredded Chicken Fajitas

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
chicken fajitas

These Slow Cooker Chicken Fajitas couldn’t be any easier to make or more delicious to eat! The best part about this chicken fajita recipe is that it makes several servings, which means you can feed your whole family or you can freeze your leftovers and have ready-to-go diet meals all week.

This meal counts as two SmartCarbs and one PowerFuel on the Nutrisystem weight loss plan. If you want to eliminate one of the SmartCarbs, you could serve the fajita mixture over a bed of lettuce to make a salad.

Looking for more ideas? Top your Shredded Chicken Fajitas with your favorite non-starchy veggies! Sliced bell peppers and tomatoes would pair perfectly with this Mexican-inspired meal. Add another SmartCarb with corn or sweet potatoes. Want to pump up the protein? Top it with another PowerFuel like low-fat shredded cheddar cheese.

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Servings: 6 (1 serving = about 1 cup chicken fajita mixture and 1 mini whole wheat tortilla)

Calories per Serving: 303

On Nutrisystem, Count As: 2 SmartCarbs and 1 PowerFuel


  • 16 oz. chicken breast
  • 1 ½ cups chunky style salsa
  • 1 large onion, thinly sliced
  • 1 tsp. minced garlic
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. black pepper
  • 1 ½ cups black beans (1, 15 oz. can), drained and rinsed
  • Serve with:
  • 6 mini whole wheat tortillas
  • Fresh cilantro


  1. Wash and thinly slice the onion.
  2. Add chicken breast, salsa, onion, garlic, crushed red pepper flakes, and black pepper to a 5 to 6-quart slow cooker.
  3. Stir contents of slow cooker with a large spoon until combined.
  4. Cover and cook on low for 3 hours stirring occasionally.
  5. After 3-4 hours, remove lid of slow cooker and use two forks to shred the chicken breast.
  6. Once chicken has been fully shredded, add the black beans to the slow cooker and stir well. Replace lid and cook on low for 1-hour.
  7. To serve, wrap chicken fajita mixture in a whole wheat tortilla or slice the tortilla into “chips” and toast until crispy. Top with fresh cilantro leaves.
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