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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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