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Making fajitas at home just got even easier! These crockpot chicken fajitas are delicious, flavorful, and made in a slow cooker with minimal effort. Simply add all the ingredients to the crockpot and let it cook to perfection.
Want more slow cooker recipes? Try my carnitas, slow cooker taco soup, or crockpot chicken tacos.
As the temperature drops, I find myself turning to my trusty slow cooker more and more for delicious and hassle-free meals.
The slow cooker is perfect for creating juicy and flavorful dishes that make the whole house smell great, and it’s incredibly easy to use! It’s the ideal kitchen appliance for those days when you just want to set it and forget it.
These crockpot chicken fajitas are the same as my regular chicken fajitas, except made in the slow cooker! They’re the perfect weeknight dinner when you have a busy schedule, or when you want to meal prep for the week ahead. With minimal prepping, you’ll have a delicious meal ready at the end of your day!
Ingredients in Crockpot Chicken Fajitas
- Chicken: 2 ½ pounds of chicken makes about 6 to 8 servings. I used boneless skinless chicken breasts to keep things lean, but you could also use chicken thighs if you prefer.
- Seasonings: I used a combination of garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano.
- Peppers and onion: I used red, orange, and yellow bell peppers for their sweetness and bright color, but you can use green or any combination of colors. I also like to use yellow onion, but you can use white. If you want the fajitas with a kick, substitute 2 jalapeños or 1 poblano for 1 of the bell peppers.
- Tomatoes and green chiles: I used a can of fire-roasted diced tomatoes and green chiles for extra flavor and a hint of spice.
- Lime juice: Topping off the fajitas with lime juice adds some citrus and helps cut the rich flavor from the seasonings. It really makes all the difference.
- All the fix-ins: You can’t have fajitas without all the toppings! My favorites include flour tortillas, shredded cheese, salsa or pico de gallo, and guacamole.
How to Make Crockpot Chicken Fajitas
Season chicken. Prepare the chicken by seasoning both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano.
Add fire-roasted tomatoes and green chiles. Pour the fire-roasted tomatoes and diced green chiles on top of the chicken and lightly toss to combine.
Slow cook. Cook the chicken on low for 5 hours or on high for 3 hours.
Add peppers and onion. Add the sliced bell peppers and onion to the crockpot and lightly toss together to combine. Cook for an additional 45 minutes. If you cook them any longer, the veggies may soften too much and become mushy.
Shred. Remove chicken from the crockpot with a slotted spoon and shred it in a bowl or on a cutting board using two forks. Add shredded chicken back into the crockpot, add lime juice, and toss together to combine. Taste and season with some salt and black pepper if needed.
Serve your crockpot chicken fajitas on warmed corn or flour tortillas and top with shredded cheese, salsa, guacamole, and sour cream for the ultimate weeknight dinner.
Recipe Tips
- If you prefer crisp bell peppers and onions, add them to the slow cooker and cook for only 30 minutes.
- For a leaner option, use boneless and skinless chicken breasts. For a juicier option, use boneless and skinless chicken thighs.
- Any color of bell peppers will work.
- To add some spice and heat, add in some jalapeños and/or poblano peppers.
Ways to Serve Crockpot Chicken Fajitas
The great thing about this recipe is its versatility. I love eating it with homemade flour tortillas or corn tortillas and toppings like shredded cheese, sour cream, and roasted tomato salsa.
However, if you don’t want tacos, you could make it into a fajita bowl with a base of cilantro lime rice or Mexican rice and some seasoned canned black beans.
It also makes an excellent topping for chicken tostadas or on a green salad!
Storing and Reheating
To store, place in an airtight container and refrigerate for up to 1 week.
To freeze, place in a freezer safe container or freezer bag and freeze for up to 3 months.
To reheat, place in the microwave for 1 minute. If reheating from frozen, warm chicken fajitas in a medium skillet over medium heat and cook until warmed, about 10 minutes.
More Mexican Recipes
Crockpot Chicken Fajitas
Ingredients
- 2 ½ pounds chicken breast
- 2 ½ teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 1 (10-ounce) can fire-roasted diced tomatoes with green chilies
- 3 bell peppers, sliced (any color)
- 1 medium yellow onion, sliced
- 1 tablespoon lime juice (about ½ lime)
- For serving: Corn or flour tortillas, sour cream, guacamole, salsa, shredded cheese
Instructions
- Season the chicken on both sides with garlic powder, chili powder, salt, onion powder, cumin, black pepper, smoked paprika, and oregano. Place it in a large slow cooker.
- Pour the diced tomatoes with green chiles on top of the chicken. Mix together and cover. Cook on low for 5 hours or on high for 3 hours.
- Add the bell peppers and onions, and continue cooking for an additional 45 minutes.
- Remove the chicken using a slotted spoon and shred.
- Add the chicken back to the crockpot and stir in the lime juice.
- Serve with warm corn or flour tortillas, shredded cheese, salsa, guacamole, and sour cream.
Notes
- If you prefer crisp bell peppers and onions, add them to the slow cooker and cook for only 30 minutes.
- For a leaner option, use boneless and skinless chicken breasts. For a juicier option, use boneless and skinless chicken thighs.
- Any color of bell peppers will work. To add some spice and heat, add in some jalapeños and/or poblano peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Erin Jensen of The Wooden Skillet.
This turned out to taste delicious! Better than I expected!
I haven’t tried all your recipes, but everyone has been perfect! Thank you for your hard work!
bigjim
Super easy to make and definitely the lime juice was an unexpected winner. Simply delicious and the recipe as stated made loads. I had to substitute picked jalapeños for the green chiles as couldn’t get any in my shops. So I diced up a small handful of the jalapeños instead and worked well
Can you use frozen chicken?
Hi! Yes, you can. Make sure to adjust your cook time or defrost before putting it in your crockpot.
It may not affect the taste, but just a heads up, using frozen chicken in a slow cooker is not recommended for safety reasons. Per the USDA: “Always defrost meat or poultry before putting it in the slow cooker. If you place frozen meat or poultry in a slow cooker it can spend too much time thawing, allow bacteria to multiply, and make you sick. Using defrosted foods will also ensure your meal cooks evenly and all the way through.”
Can you use lemon juice instead of like?
*lime juice
Could you use frozen chicken breast?
Hi Angie! Yes you can use them, it just may take longer to cook.
Can I cook this on low while I’m at work?
Yes! I would do it on low, and then when you come home from work, add the peppers in. Otherwise they’re get super soggy.
Are you supposed to drain the tomatoes?
No.
I’ve made it without either lime or lemon and it’s still always fabulous! I make this about once a week. (Thank you so much for an awesome recipe!) It’s also great over tortilla chips (i.e. nachos, add shredded cheddar and microwave for quick “meal.”
Going to try it this weekend (for game night) over the Walking Taco Fritos/Doritos brand Snack Bags w/the tear off tops + thicker packaging [meaning: not just over any ole bag of Fritos/Doritos, as those packages may not be as sturdy/heatproof] ;o)
I also like to use cut up sweet peppers vs bell peppers as they seem a bit more ‘sturdier’ in the final result. Of course the longer you wait to add to that last hour, the crisper they will be.
Yummmmmm!
How much is 1/10th of the recipe? In cups or grams or whatever?