This Crockpot Chicken Fajitas recipe is simple, flavorful, and perfect for a hands-off meal. It’s a crowd-pleaser that can be easily customized with your favorite toppings!

I have tried many different fajita recipes over the years, but Crockpot Chicken Fajitas is definitely one of my favorites. This is a dish I like to make for family dinners a lot because it’s super easy to prepare and always turns out flavorful.

The combination of tender, seasoned chicken with bell peppers and onions cooked to perfection makes this recipe my go-to. I’m not gonna lie, I love the hands-off nature of it—just set it and forget it—and it’s always my first choice when I want a delicious, simple meal!

I make this Crockpot Chicken Fajita with just a few ingredients like chicken breasts, bell peppers, onions, garlic, and a variety of spices such as cumin and chili powder.

You can also add some other ingredients like diced tomatoes for extra moisture or a squeeze of lime for some tangy freshness, and the result is just wow! The chicken turns out perfectly shredded and the vegetables are tender and packed with flavor—you’ll love it for sure!

And for a perfect meal, you can serve it with warm tortillas, some sour cream, and guacamole on the side. A side of Mexican rice or a light salad also pairs nicely to balance out the richness of the fajitas. This recipe is super easy to make and is perfect for a busy weeknight or meal prep for the week ahead!

Why This Crockpot Chicken Fajitas Is Great?

Crockpot Chicken Fajitas is great because it’s a set-and-forget meal that requires minimal effort and delivers maximum flavor. The slow cooking process allows all the spices and juices to meld together, creating a savory and slightly smoky chicken and vegetable filling. The best part is that it’s versatile—you can customize the level of heat and add your favorite ingredients to make it your own.

This recipe is perfect for busy families or anyone who loves a delicious meal without spending hours in the kitchen. It’s a simple yet satisfying dish that’s perfect for Taco Tuesdays, gatherings, or meal prep. Whether you prefer it in a tortilla or over rice, it’s a meal everyone will enjoy.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (optional, for juicier fajitas)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1 lime, juiced
• 8 small flour or corn tortillas
• Optional toppings: sour cream, guacamole, shredded cheese, cilantro

Kitchen Equipment You’ll Need

1. Crockpot/Slow Cooker – The essential tool for this recipe is to cook the chicken and veggies low and slow.
2. Knife and Cutting Board – For slicing the bell peppers, onions, and chicken.
3. Measuring Spoons – To measure out the spices like cumin, chili powder, and paprika.
4. Tongs or Forks – To shred the chicken once it’s done cooking.
5. Serving Spoon – For scooping the fajita mixture into tortillas or bowls.

How to make Crockpot Chicken Fajitas

Step 1:

Place the chicken breasts at the bottom of the Crockpot. In a bowl, toss the sliced bell peppers, onion, and minced garlic with 1 tablespoon olive oil until coated, then layer them evenly on top of the chicken.

Step 2:

In a small bowl, combine the cumin, chili powder, paprika, garlic powder, onion powder, black pepper, and salt. Sprinkle the seasoning mixture over the chicken and vegetables. If using, pour the diced tomatoes over the top for extra moisture.

Step 3:

Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.

Step 4:

Once the chicken is cooked, use two forks to shred the chicken directly in the Crockpot, mixing it with the vegetables and juices.

Step 5:

Warm the tortillas and serve the shredded chicken and vegetable mixture inside. Garnish with lime juice, and add any optional toppings like sour cream, guacamole, cheese, or fresh cilantro.

Tips for Crockpot Chicken Fajitas

• For a juicier, more flavorful filling, you can use boneless, skinless chicken thighs instead of breasts.

• Squeeze fresh lime juice over the cooked chicken and veggies to add a burst of citrus and enhance the flavors.

• Adjust the level of spiciness by adding chopped jalapeños or a sprinkle of cayenne pepper to the seasoning mix.

• For an extra layer of flavor, sauté the onions and peppers before adding them to the Crockpot.

• For a more traditional flavor, serve your fajitas in soft corn tortillas instead of flour tortillas.

• Garnish the fajitas with fresh cilantro before serving to add a fresh, herbal note.

• Pairing the fajitas with a side of rice or beans makes for a complete meal, perfect for filling up the family.

What to Pair with Crockpot Chicken Fajitas?

For serving, always pair Crockpot Chicken Fajitas with warm, soft tortillas. The tortillas are perfect for wrapping up the juicy, seasoned chicken and vegetables, making each bite more satisfying.

My favorite side to serve with fajitas is some homemade guacamole and a dollop of sour cream. The creamy guacamole balances the heat of the fajitas, while the sour cream adds a cool, tangy contrast.

Lastly, I love to add a side of fresh salsa or a simple Mexican street corn salad. The tangy and flavorful salsa enhances the fajitas, while the corn salad adds a delightful crunch and extra flavor.

Recipe Variations

Spicy Chicken Fajitas: Add diced jalapeños or a tablespoon of sriracha sauce to the seasoning mix for extra heat.

Vegetarian Fajitas: Skip the chicken and load up the Crockpot with extra veggies like zucchini, mushrooms, and squash for a vegetarian version.

Shrimp Fajitas: Swap the chicken for shrimp for a lighter, seafood version of the fajitas.

Add Pineapple: Add pineapple chunks for a sweet and savory twist, perfect for summer fajitas.

Cheesy Chicken Fajitas: Top the cooked fajitas with shredded cheese during the last few minutes of cooking for a cheesy, melty version.

BBQ Chicken Fajitas: Add a bit of BBQ sauce to the chicken and veggies before cooking for a smoky, tangy flavor.

How to Store

Allow the Crockpot Chicken Fajitas to cool down before transferring them to an airtight container. Store any leftovers in the fridge for up to 3-4 days.

To freeze, place the chicken fajita mixture in a freezer-safe container and store it in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.

FAQ

Can I use frozen chicken?

• Yes, you can use frozen chicken breasts, but be sure to cook it on low for 7-8 hours instead of the typical 6-7 hours.

Can I use other meats besides chicken?

• Yes, you can use beef, pork, or shrimp, but cooking times may vary depending on the type of meat.

How can I make this spicier?

• Add more chili powder, jalapeños, or hot sauce to the chicken and vegetable mixture for more heat.

Can I make this dish without a Crockpot?

• Yes, you can make it in a stovetop skillet by cooking the chicken and vegetables over medium heat and seasoning as directed.

Can I add more vegetables?

• Absolutely! You can add zucchini, mushrooms, or even corn to make the fajitas more colorful and nutritious.

What if I want a thicker sauce?

• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.

Can I add beans to the fajitas?

• Yes, adding black beans or pinto beans to the Crockpot will add extra flavor and protein.

Can I make this recipe vegetarian?

• Yes, substitute the chicken for tofu, tempeh, or more vegetables for a delicious vegetarian option.

Crockpot Chicken Fajitas

Recipe by Wasian CookeryCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Total time

6

hours 

10

minutes

This Crockpot Chicken Fajitas recipe is simple, flavorful, and perfect for a hands-off meal. It’s a crowd-pleaser that can be easily customized with your favorite toppings!

Ingredients

• 2 lbs chicken breasts (boneless, skinless)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (optional, for juicier fajitas)

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• Salt to taste

• 1 lime, juiced

• 8 small flour or corn tortillas

• Optional toppings: sour cream, guacamole, shredded cheese, cilantro

Directions

• Place the chicken breasts at the bottom of the Crockpot. In a bowl, toss the sliced bell peppers, onion, and minced garlic with 1 tablespoon olive oil until coated, then layer them evenly on top of the chicken.
• Combine the cumin, chili powder, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Sprinkle the seasoning mixture over the chicken and vegetables. If using, pour the diced tomatoes over the top for extra moisture.
• Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
• Once the chicken is cooked, use two forks to shred the chicken directly in the Crockpot, mixing it with the vegetables and juices.
• Warm the tortillas and serve the shredded chicken and vegetable mixture inside. Garnish with lime juice, and add any optional toppings like sour cream, guacamole, cheese, or fresh cilantro.

Notes

• Squeeze fresh lime juice over the cooked chicken and veggies to add a burst of citrus and enhance the flavors.