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Looking for an easy dinner that’s packed with flavor and practically effortless? These Crockpot Chicken Fajitas are the perfect weeknight meal – tender seasoned chicken, colorful bell peppers, and onions are slow cooked in a zesty fajita seasoning mixture with salsa until juicy and delicious.
For more variations of classic fajitas – be sure and try these Sheet Pan Chicken Fajitas, Skillet Ranch Chicken Fajitas, and Marinated Steak Fajitas.
Easy Crockpot Chicken Fajitas
This crockpot version of classic fajitas gives you all the same delicious flavors of traditional fajitas, but in an easy prep, set-it-and-forget-it crockpot recipe.
Traditional fajitas are usually cooked quickly in a sizzling skillet, but this recipe for slow cooker fajitas makes things even easier. Chicken breasts slow cooker with sweet bell peppers, onions, salsa, and fajita seasoning until perfectly tender. Once you slice the chicken and mix everything together – the chicken absorbs all the delicious flavors for juicy, flavorful fajitas every single time.
These easy slow cooker chicken fajitas recipe is a complete meal for busy days, meal prep as fajita bowls, taco Tuesdays, or feeding a crowd. With minimal prep and simple fresh ingredients, your crockpot does all the hard work for you.
Why You’ll Love Crockpot Fajitas
- 🫑 Easy dump-and-go crockpot recipe
- 🫑 Made with simple, fresh ingredients
- 🫑 Packed with bold tex-mex flavor
- 🫑 Healthy, high-protein dinner option
- 🫑 Perfect for busy weeknights when you need dinner made ahead of time
Ingredients Needed
- Boneless, Skinless Chicken Breasts : Two pounds of chicken which is about 3-4 chicken breast pieces.
- Olive Oil : I use extra-virgin ‘light tasting’ olive oil.
- Fresh Lime Juice : From about 2 large limes.
- Fajita Seasoning Packet
- Chili Powder, Garlic Powder, Onion Powder, Kosher Salt, Black Pepper
- Salsa : Use a jar of your favorite salsa; choose a mild, medium, or hot/spicy depending on your heat preference. I prefer using the fresher, refrigerated salsas that you can find in the produce area of the grocery store.
- Red Bell Pepper
- Yellow Bell Pepper
- Green Bell Pepper
- Sweet Onion
How To Make Easy Chicken Fajitas In The Crockpot (Printable Recipe Card)
Place the chicken breasts into the bottom of the slow cooker in an even layer. Drizzle the olive oil and fresh lime juice over top the chicken.
Sprinkle the fajita seasoning, chili powder, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken.
Pour the salsa over top of the chicken. Then use a spoon to. gently spread it out evenly over all the chicken so it creates a layer on top.
Add the thinly sliced bell peppers and onion over top. Don’t stir or anything, just leave the vegetables sitting on top.
Cover with the lid and cook on LOW heat for 4-6 hours, or until the chicken reaches an internal temperature of 165°F in the thickest part.
Transfer the chicken to a cutting board and let them rest for 5 minutes. Slice the chicken and return it into the crockpot with the peppers and onions and sauce.
Gently stir everything together so the chicken is coated in the sauce and the let it sit in the crockpot, on the WARM setting with the lid off, for about 10 minutes before serving.
Serve the chicken fajitas warm with flour tortillas or corn tortillas and garnish with your favorite toppings; such as sour cream, guacamole, avocado slices, shredded cheese, pico de gallo, and chopped fresh cilantro. Enjoy!
How To Store, Freeze, and Reheat Leftovers
- Refrigerator : Store leftover chicken fajitas in an airtight container, in the refrigerator, for up to 3-4 days. keep tortillas and toppings separate so everything stays fresh.
- Freezer : To freeze, let it cool completely to room temperature, then place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions : Warm the chicken fajita filling in a skillet, over medium-low heat, or in the microwave until heated through. Add a slash of chicken broth, water, or salsa if the mixture gets too thick after chilling.
Serving Suggestions
This slow cooker chicken fajitas recipe is best served with your favorite Mexican food side dish. And of course, don’t forget to set out bowls of toppings so everyone can top their fajitas just how they like. My family loves sour cream, guacamole (or avocado slices), and shredded cheese. And warm tortillas – flour tortillas and corn tortillas are both delicious with fajitas.
These are easy to customize with toppings to exactly how you want them. If you prefer spicy, use shredded pepper jack cheese and sliced fresh jalapeños.
- Mexican Rice – Try my Easy Mexican Rice recipe
- Cilantro Lime Rice – I love this stove top Cilantro Lime Rice
- Refried Beans or Black Beans
- Prepare a boxed rice mix according to the package directions
- Chips and salsa – Try my Blender Salsa
Pro Tips From The Test Kitchen
- The chicken is ready once it reaches an internal temperature of 165°F. If your crockpot runs hot, check the chicken early because boneless chicken breasts can go from tender to overcooked very quickly.
- You can use boneless, skinless chicken thighs if you prefer a richer, juicier fajita filling.
- Mild salsa keeps this family-friendly, while medium or hot salsa adds a little bit more flavor without making it too spicy. Use whatever salsa your family prefers. You could also spice it up even more by adding a can of diced green chilies or a can of chopped jalapeños into the crockpot along with the bell peppers and onions.
- I prefer a sweet onion but you could also use a yellow onion, white onion, or even a red onion.
More Easy Crockpot Chicken Recipes
- Crockpot Teriyaki Chicken
- Crockpot Chicken Mexican Haystacks
- Crockpot Greek Chicken Gyros
- Crockpot Shredded Chicken Tacos
- Easy Crockpot Salsa Chicken
- Easy Crockpot Chicken and Gravy
- Crockpot Southwest Chicken Burrito Bowls Recipe
Crockpot Chicken Fajitas
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 packet fajita seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 jar (16 oz) salsa (mild, medium, or hot)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 sweet onion thinly sliced
For Serving
- Flour Tortillas
- Sour Cream, Shredded Cheese, Guacamole, Diced Tomatoes, Chopped Cilantro, etc.
Instructions
- Place the chicken breasts into the bottom of the slow cooker in an even layer. Drizzle the olive oil and fresh lime juice over top the chicken.2 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil, 2 tablespoons freshly squeezed lime juice
- Sprinkle the fajita seasoning, chili powder, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken.1 packet fajita seasoning, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour the salsa over top of the chicken. Then use a spoon to gently spread it out evenly over all the chicken so it creates a layer on top.1 jar (16 oz) salsa
- Add the thinly sliced bell peppers and onion over top. Don't stir or anything, just leave the vegetables sitting on top.1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 sweet onion
- Cover with the lid and cook on LOW heat for 4-6 hours, or until the chicken reaches an internal temperature of 165°F in the thickest part.
- Transfer the chicken to a cutting board and let them rest for 5 minutes. Slice the chicken and return it into the crockpot with the peppers and onions and sauce.
- Gently stir everything together so the chicken is coated in the sauce and the let it sit in the crockpot, on the WARM setting with the lid off, for about 10 minutes before serving.
- Serve the chicken fajitas warm with flour tortillas or corn tortillas and garnish with your favorite toppings; such as sour cream, guacamole, avocado slices, shredded cheese, pico de gallo, and chopped fresh cilantro. Enjoy!Flour Tortillas, Sour Cream, Shredded Cheese, Guacamole, Diced Tomatoes, Chopped Cilantro, etc.
Notes
- The chicken is ready once it reaches an internal temperature of 165°F. If your crockpot runs hot, check the chicken early because boneless chicken breasts can go from tender to overcooked very quickly.
- You can use boneless, skinless chicken thighs if you prefer a richer, juicier, and fattier fajita filling.
- Mild salsa keeps this family-friendly, while medium or hot salsa adds a little bit more flavor without making it too spicy. Use whatever salsa your family prefers. You could also spice it up even more by adding a can of diced green chilies or a can of chopped jalapeños into the crockpot along with the bell peppers and onions.
- I prefer a sweet onion but you could also use a yellow onion, white onion, or even a red onion.
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