In “Cooking up Comfort,” we’re walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. These slow cooker chicken fajita subs from Lauren Grier of The Curious Plate feature zesty queso made with pepper and onion relish.

Sometimes a warm, cheesy, tangy sub is just what the doctor ordered. No, really: There’s actually a clause in the Hippocratic Oath that requires doctors to prescribe these (don’t look it up, just take our word for it). This slow cooker chicken fajita sub recipe is simple to make but doesn’t hold back on flavor, thanks to the homemade queso.

The secret ingredient that makes these subs an 11 out of 10 is the incomparable Harry & David Pepper and Onion Relish. A mixture of tomatoes, onions, bell peppers, vinegar, and jalapeños, this versatile relish adds a sweet yet subtle spice flavor to the chicken and queso. So, stuff your subs, pour on the queso, and settle into a cozy evening with a doctor-prescribed dinner.

Slow Cooker Chicken Fajita Subs

4.34 from 3 votes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6


For the fajita subs

  • 1 yellow onion (chopped)
  • 1 red pepper (thinly sliced)
  • 1 yellow pepper (thinly sliced)
  • 1 orange pepper (thinly sliced)
  • 2 pounds chicken breast (thinly sliced)
  • 1 package fajita seasoning
  • 14.5 ounce fire roasted diced tomatoes (1 can)
  • 2 tablespoons Harry & David® Pepper and Onion Relish
  • 1 tablespoon kosher salt
  • 1 tablespoon ground pepper
  • 1 ¼ cups water
  • 6 whole wheat sub rolls
  • sour cream (for garnish)
  • Jalapeños (for garnish)
  • pico de gallo (for garnish)
  • cilantro (for garnish)

For the queso

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups Whole milk
  • 1 cup cheddar cheese (shredded)
  • 2 tablespoons Harry & David® Pepper and Onion Relish (plus more for garnish)
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper


For the fajita subs

  • In a slow cooker, add the onion, orange peppers, chicken breast, fajita seasoning, roasted tomatoes, pepper and onion relish, salt, and pepper. Stir until everything is well combined.
  • Add the water to the slow cooker. Cook the fajitas on high for 4 hours or on low for 8 hours.
  • Once cooked, turn off slow cooker and use tongs to place the mixture in a large bowl.

For the queso

  • In a medium saucepan, melt the butter over medium heat. Add the flour and continue to whisk until a roux forms.
  • Gradually pour in the milk and continue to stir until slightly thickened, about 5 minutes.
  • Remove saucepan from heat and stir in cheese, pepper and onion relish, salt, and pepper.

To assemble the subs

  • Take a sub and dig out the bread. Place some of the fajita mix inside until it’s comfortably full.
  • Top the sub with the queso relish and garnish with desired toppings. Repeat until all subs have been assembled.
Course: Main Course
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Lauren is a self-proclaimed foodie, recipe developer, photography lover, cookbook author, and world traveler. On her blog The Curious Plate, she shares unique recipes, travel experiences, and local recommendations from her home town in Denver, Colorado. Her style is all about "embracing curiosity," and she likes to treat her kitchen as her playground when creating fresh, flavorful, and adventurous recipes.

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