Crockpot Chicken Fajitas
This easy slow cooker chicken fajitas recipe combines tender chicken with colorful bell peppers and onions in a perfectly seasoned sauce for an effortless weeknight dinner that delivers authentic Mexican flavors with minimal hands-on cooking time.
Equipment
- Slow Cooker/Crockpot
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs for more flavor
- 3 bell peppers red, yellow, and green, sliced
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can diced tomatoes 14.5 oz, drained (optional)
- 2 tablespoons fajita seasoning store-bought or homemade
- 1 tablespoon lime juice
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 8-10 flour or corn tortillas for serving
Instructions
- Slice your bell peppers and onions into thin, even strips (about ¼ inch thickness). You can leave the chicken breasts whole to shred later or slice them into strips before cooking.
- Lightly coat your crockpot with cooking spray or a small amount of olive oil. Add half of the sliced peppers and onions to create a bed for your chicken.
- Place the chicken on top of the vegetable layer. Sprinkle the fajita seasoning evenly over the chicken, then drizzle with olive oil and lime juice.
- Layer the remaining peppers and onions on top of the seasoned chicken. If using diced tomatoes, add them at this point.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, then gently mix everything together. Allow it to rest for 5-10 minutes with the lid off so excess moisture can evaporate.
- Serve with warm tortillas and your favorite toppings such as fresh cilantro, lime wedges, avocado slices, sour cream, and shredded cheese.
Notes
- For a lower-carb option, swap tortillas for lettuce wraps
- Can't find fajita seasoning? Mix 1 teaspoon each of chili powder, cumin, and paprika with ½ teaspoon garlic powder and ½ teaspoon oregano
- For a spicier kick, add 1 diced jalapeño or a dash of cayenne pepper
- Avoid opening the lid frequently as this releases heat and extends cooking time
- For meal prep, assemble all raw ingredients in a freezer bag and freeze for up to 3 months. Thaw overnight before cooking
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
- Can't find fajita seasoning? Mix 1 teaspoon each of chili powder, cumin, and paprika with ½ teaspoon garlic powder and ½ teaspoon oregano
- For a spicier kick, add 1 diced jalapeño or a dash of cayenne pepper
- Avoid opening the lid frequently as this releases heat and extends cooking time
- For meal prep, assemble all raw ingredients in a freezer bag and freeze for up to 3 months. Thaw overnight before cooking
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
Nutrition
Calories: 285kcalCarbohydrates: 12gProtein: 35gFat: 11gSodium: 530mgFiber: 3gSugar: 5g
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