Crockpot chicken fajitas skip the sizzling skillet and still deliver all the flavor. Chicken, sliced peppers and onions cook in a smoky homemade fajita seasoning with lime, then you slice the chicken and pile everything into warm tortillas.
A quick broil at the end adds charred edges if you want them.
Why You Will Love This Crockpot Chicken Fajitas
- Dump and go. No skillet needed.
- Homemade seasoning. Smoky and bold.
- Colorful and healthy. Lots of peppers.
- Build-your-own dinner. Everyone picks their toppings.
Ingredients for Crockpot Chicken Fajitas
- Chicken: 2 lb (900 g) boneless skinless breasts or thighs.
- Peppers and onions: 3 bell peppers in mixed colors and 1 large onion, sliced.
- Fajita seasoning: Chili powder, cumin, smoked paprika, garlic powder, onion powder and salt.
How to Make Crockpot Chicken Fajitas
Step 1: Layer the vegetables
Add half the peppers and onions to the slow cooker.
Step 2: Season the chicken
Mix the spices, rub them over the chicken, and lay it on the vegetables. Top with the remaining peppers and onions.
Step 3: Add salsa and lime
Pour the salsa and lime juice over everything.
Step 4: Slow cook
Cover and cook on LOW for 3 1/2 to 4 hours or HIGH for 2 hours, until the chicken reaches 165°F (74°C).
Step 5: Slice and serve
Slice or shred the chicken, toss with the vegetables and juices, and serve in warm tortillas.
Tips for the Best Crockpot Chicken Fajitas
- Char the peppers. Spread the peppers on a sheet pan and broil 3 to 4 minutes.
- Do not overcook breasts. Check at 3 1/2 hours.
- Drain before serving. Use a slotted spoon so tortillas do not get soggy.
- Warm the tortillas. Wrap in foil and warm at 350°F for 10 minutes.
What to Serve with Crockpot Chicken Fajitas
Serve with rice, black beans or crockpot pinto beans. For more Tex-Mex, try crockpot chicken tacos.
Easy Variations
- Steak fajitas. Use 2 lb flank steak and cook 5 to 6 hours on LOW.
- Fajita bowls. Serve over rice with beans and corn.
- Spicy. Add a sliced jalapeño.
How to Store and Reheat
Refrigerate up to 4 days or freeze up to 3 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- 360-degree rotating spice rack: keeps every spice within reach.
Planning a busy week? The Slow Cooking for Busy Days guide covers time-saving slow cooker recipes and meal planning.
Crockpot Chicken Fajitas
Ingredients
Method
- Add half the peppers and onions to the slow cooker.
- Mix the spices, rub them over the chicken, and lay it on the vegetables. Top with the remaining peppers and onions.
- Pour the salsa and lime juice over everything.
- Cover and cook on LOW for 3 1/2 to 4 hours or HIGH for 2 hours, until the chicken reaches 165°F (74°C).
- Slice or shred the chicken, toss with the vegetables and juices, and serve in warm tortillas.
Notes
Crockpot Chicken Fajitas FAQ
Can you put raw chicken and peppers in a crockpot?
Yes. Raw, thawed chicken cooks with the peppers and onions in about 4 hours on LOW.
How do I keep crockpot fajita veggies from getting mushy?
Cook just until the chicken is done, and broil the peppers briefly at the end.
Can I use frozen peppers?
Yes. Frozen pepper strips work, but they release more liquid.
Are crockpot fajitas healthy?
Yes. They are high in protein and vegetables; watch the toppings.
