Crockpot chicken fajitas are easy to make in your slow cooker with juicy chicken, bell peppers, onion and taco seasoning. A simple slow cooker dinner that everyone will love.
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Crockpot Chicken Fajita Recipe Are A Simple Hands-Off Dinner
Crockpot chicken fajitas have all the flavor of the classic skillet version, tender chicken, peppers, and onions, without standing over the stove. They’re a hands-off take on my sheet pan chicken fajitas, but the slow cooker does all the work for you.
Just set it on low and come home to a meal that’s ready to feed a hungry crowd. If you love a slow cooker dinner, try my chicken taco bowls and chicken tinga tacos next.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken breasts: Boneless skinless chicken breasts. Keep them whole until they’re cooked.
- Taco seasoning and chili powder: Use either fajita seasoning or taco seasoning. Chili powder adds little extra warmth and depth on top of the taco seasoning. Leave it out if you prefer things milder.
- Salt & pepper: Just a little extra seasoning to taste.
- Garlic: Fresh sliced cloves cook down into the chicken. Garlic powder works in a pinch if that’s what you have.
- Diced tomatoes: I use the petite diced tomatoes with green chiles (Rotel). Use mild or hot, it’s up to you or use plain diced tomatoes.
- Red onion: Thinly sliced red onions are a popular component of traditional fajita veggies. You can use white onion or yellow onion if preferred.
- Bell peppers: Use whatever color bell peppers you prefer. The savory sweet of both red and green peppers is a nice pairing.
- Lime juice: Freshly squeezed from 1 lime gets added to the juices at the end. It adds a zesty bright element that can’t be missed.
- For serving: My favorites include flour tortillas, shredded cheese, sour cream, pico de gallo and guacamole. Sometimes I make a chicken fajitas bowl with rice.
How to Make Crockpot Chicken Fajitas
Start by laying your chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning, salt, and pepper right over the top, then add the tomatoes, onion, and garlic. Give everything a good stir so the chicken gets fully coated. You want every piece seasoned, not just the ones on top.
Pop the lid on and cook on high for 2 to 3 hours or low for 4 to 6. Low is my pick if you have the time, since the chicken comes out more tender.
Add the bell peppers the last 30 minutes. That little wait is what keeps them with some bite instead of going limp, though if soft peppers don’t bother you, toss them in whenever.
Once the chicken is cooked, move it to a cutting board, let it rest a few minutes, then slice or shred it with two forks. Before it goes back in, scoop out about a cup of liquid and toss it, or it’ll water down the flavor you just built.
Return the chicken to the pot, stir in the fresh lime juice, and taste for salt and pepper. The lime at the end is what makes it taste bright instead of flat, so don’t leave it out. Serve warm in flour or corn tortillas and pile on whatever toppings you love.
Recipe Tips
- Slicing vs shredding. To make shredded chicken you’ll need it to be fall-apart tender. This happens when you cook the chicken closer to the max cooking times. On high for 3 hours (as opposed to 2) or on low for 6 hours (as opposed to 4).
- Swap the breasts for chicken thighs. They will cook faster and fall apart easier, so this is a great choice if you want shredded chicken.
- Frozen chicken. Will need to be thawed first. Slow-cooking frozen meat allows it to spend too much time at unsafe temperatures giving way to bacteria spreading.
- Slow cooking needs liquid. The juices from the canned tomatoes add liquid to the recipe which adds moisture to the chicken and prevents it from burning.
- Add-ins: After chicken is shredded, add layer of cheese to cover like in my fajita chicken casserole or stir in some heavy cream like I do in chicken fajita pasta.
More crockpot recipes we love include crockpot Mexican chicken, crockpot salsa chicken and crockpot chicken, potatoes and green beans!
More Mexican Recipes
Crockpot Chicken Fajitas
Video
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 ½ Tablespoons taco seasoning
- 1 teaspoon chili powder
- Kosher salt , to taste
- Ground black pepper , to taste
- 1 (10-ounce) can ROTEL Mild Diced Tomatoes and Green Chilies
- ½ red onion , halved and thinly sliced
- 4 garlic cloves , thinly sliced
- 3 bell peppers , halved and thinly sliced
- 1 lime , juiced (about 2 Tablespoons)
- 12 corn tortillas , for serving
Optional toppings: Chopped cilantro, Guacamole or avocado, Shredded cheese, Sour cream, Pico de Gallo
Instructions
- In the bottom of a crockpot, coat 2 pounds chicken in 1 1/2 Tablespoons taco seasoning, 1 teaspoon chili powder, salt, and pepper. Add the 10 ounce can Rotel tomatoes, 1/2 red onion, and 3 cloves garlic.
- Cover and cook on High 2 to 3 hours or Low 4 to 6 hours, until chicken is cooked through.
- Add the 3 sliced bell peppers 30 minutes before cooking time ends to keep the peppers from getting too soft.
- Transfer the chicken to a cutting board and cut into slices of shred. Remove 1 cup liquid from the crockpot and discard. Return chicken to the pot. Stir in 2 Tablespoons lime juice until well combined. Season with salt and pepper.
- Serve warm in tortillas with your favorite fajita toppings. Enjoy!
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Olivia
I loved how easy this was to make, it turned out perfectly! Everyone in my family really enjoyed it, thank you!
I Heart Naptime
I am glad that you all loved it! The crockpot helps make these chicken fajitas perfectly!
Sara R
Seriously doesn’t get much easier! These were so yummy, thank you for making them in the crock pot!
Sharina
We had this chicken recipe last night, it was a hit! Thanks to the crockpot, the chicken was cooked perfectly, and it was bursting with flavors. Must-try!