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Slow Cooker Chicken Fajita Soup (Low Carb)

I love chicken fajitas, so I thought this would be a fun one to try.
Prep Time3 hrs 49 mins
Cook Time4 hrs
35 mins
Total Time4 hrs 35 mins
Course: Chicken, Main Course, Slow Cooker, Soup
Cuisine: Mexican
Keyword: Slow Cooker Chicken Fajita Soup (Low Carb)
Servings: 6
Calories: 130kcal


  • 2-3 boneless skinless chicken breasts (I used 2 large ones)
  • 32 oz. chicken broth
  • 1 14.5 oz. can diced tomatoes
  • 1 yellow pepper  sliced into strips
  • 1 red pepper sliced into strips
  • 1 green pepper sliced into strips
  • 1 large onion sliced into strips
  • 2 cloves garlic minced
  • 1 packet of McCormick Fajita Seasoning
  • Shredded Cheese optional for topping
  • Sour Cream optional for topping


  • Place all ingredients, but sour cream and cheese into slow cooker.
  • Cook on low for 7-8 hours or on high for 4-5 hours.
  • When cooking is complete, take chicken breasts out and shred them with forks, kitchen shears, or try these nifty little bear claws for shredding meat with.
  • Return chicken to the slow cooker.
  • Serve in bowls, topped with cheese and sour cream.

Freezer to Slow Cooker Instructions:

  • Slice onions and peppers into strips.
  • Place chicken, diced tomatoes, peppers, onion, garlic, and fajita seasoning into a one gallon freezer safe bag.
  • Label with "Chicken Fajita Soup"
  • Lay flat to freeze, so you can easily stack other items on top of it.
  • On cooking day, dump contents into slow cooker.
  • Add chicken broth to slow cooker as well.
  • Cook as directed above.


Calories: 130kcal | Carbohydrates: 9g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 741mg | Potassium: 674mg | Fiber: 2g | Sugar: 4g | Vitamin A: 837IU | Vitamin C: 97mg | Calcium: 47mg | Iron: 2mg