Slow Cooker Fajita Chicken

  • 6 hr 30 mins
  • Serves 4
  • Medium

Slow cookers are ideal for fuss-free batch cooking. This recipe is so versatile too, we recommend trying it:

– served as yogurt chicken stew with rice and broccoli

– with shredded lettuce, tomato and red onion in shawarma-style wraps

– as the ultimate taco bowl with rice, black beans, sweetcorn, tomato, watercress and lime

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  1. Pop the chicken thigh fillets, goat's yogurt, fajita seasoning and cinnamon in a slow cooker.
  2. Crumble in the stock cube. Stir really well to combine.
  3. Set the slow cooker to low and cook for 5-6 hours. The chicken should be falling apart.
  4. If the sauce looks like it has split a little then don’t worry. Cooked yogurt tends to do this but we promise it still tastes delicious.
  5. Remove the chicken thighs from the liquid and shred them using two forks. Return the chicken to the pot.
  6. Check the seasoning and add salt and pepper if required.
  7. Serve as a stew, shawarma-style wrap or taco bowl.