Crock Pot Chicken Fajitas

5.0 from 8 votes

I love meals that don’t require a ton of effort but still taste like I put in serious work—and that’s exactly why these Crockpot Chicken Fajitas are a regular in my dinner rotation. I just toss a few simple ingredients into the slow cooker in the morning, and by the time dinner rolls around, the house smells amazing and everything’s ready to go.

The chicken turns out so juicy, the peppers still have a little bite, and the fajita seasoning and salsa give it that bold, zesty flavor I’m always craving. It’s one of my favorite easy weeknight dinners—zero stress, barely any cleanup, and everyone’s happy.

These slow cooker chicken fajitas quickly became a favorite in my house, right up there with my go-to beef fajitas. They’re budget-friendly, full of fresh ingredients, and super easy to make your own. I love that the slow cooker handles most of the work while I get on with my day.

Whether I’m cooking for the family or prepping lunches for the week, this recipe never lets me down. Just add warm tortillas, some guac, and a squeeze of lime, and dinner’s done—simple, satisfying, and always a hit.

Why You’ll Love These Crockpot Chicken Fajitas

• Hands-off cooking: Just 10 minutes of prep and your slow cooker takes it from there.
• Family-friendly: Mild enough for kids, but easy to spice up for heat-lovers.
• Perfect for busy nights: Whether it’s Taco Tuesday or a last-minute dinner idea, it’s quick, filling, and satisfying.
• Customizable: Serve in tortillas, bowls, burritos, or over nachos!

Ingredients

• 2.25 lbs boneless, skinless chicken breasts
• 1½ packets (1 oz each) fajita seasoning
• 1 cup salsa (your favorite red salsa)
• 3 large bell peppers (any color), deseeded and sliced thick
• 1 large red onion, halved and thickly sliced
• Juice of 1 lime
• Fresh chopped cilantro, for garnish

Optional Serving Sides:
Flour tortillas, sour cream, guacamole, lime wedges, black beans, Spanish rice

How to Make Slow Cooker Chicken Fajitas

Place chicken breasts in the bottom of your slow cooker.

Sprinkle the fajita seasoning evenly over the chicken.

Pour the salsa on top, making sure the chicken is coated.

Cover with the lid and cook:

• On LOW for 4–6 hours, or
• On HIGH for 3–4 hours, until the chicken is cooked through and fork-tender.

About 1 hour before cooking ends, add the sliced bell peppers and onion right on top of the chicken.

Squeeze fresh lime juice over the veggies. Cover again and let cook until the peppers reach your desired tenderness.

Once done, remove the chicken and place it on a cutting board. Slice into strips or shred using two forks.

Return the chicken to the slow cooker and stir everything together so it’s coated in all the saucy goodness.

Garnish with chopped cilantro and serve hot with your favorite sides!

Easy Variations

• You can use any red salsa you like—I usually go with Fresh Cravings Restaurant Style Mild Salsa, but feel free to use whatever’s in your fridge or pantry.

• Not a fan of salsa? No problem. You can swap it out for ½ cup of chicken broth or even just water. Just a little liquid helps keep the chicken juicy and tender.

• I typically use store-bought fajita seasoning packets for convenience, but if you’ve got a homemade blend you love, go ahead and use about 4 to 5 tablespoons of that instead.

• When it comes to bell peppers, any color works! I like to use a mix for that pop of color and extra flavor. Sweet mini peppers are also a great option if you have them on hand.

• Don’t worry if you don’t have a red onion—white or yellow onions work just as well in this recipe.

• Want to crank up the heat? Toss in some jalapeños, serranos, habaneros, a pinch of cayenne, or a splash of your favorite hot sauce.

• If you’re more into beef fajitas, you can totally make this with flank or skirt steak. Just cook it until it’s nice and tender, then add the peppers and onions during the last hour, and shred the meat before serving.

These chicken fajitas are super versatile. Pile them into flour or corn tortillas, tuck them into burritos or quesadillas, spoon them over rice or quinoa bowls, or load them up on tortilla chips for fajita-style nachos.

How to Store Leftovers

Let any leftovers cool completely before transferring to an airtight container.

• Refrigerate: Store in the fridge for up to 3–4 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tip: Warm gently in the microwave or in a skillet with a splash of broth or water to keep it juicy.

How and When to Serve

Weeknight dinner: Load into tortillas with all your favorite toppings.
Meal prep: Divide into containers with rice or salad for easy lunches.
Game day or parties: Serve fajita-style with a toppings bar—fun and customizable!
Low-carb: Serve over cauliflower rice or wrapped in lettuce leaves.

FAQs

Can I use frozen chicken breasts?
Yes, but it’s best to thaw them first for even cooking. If cooking from frozen, extend the cook time slightly and ensure the chicken reaches an internal temp of 165°F.

Can I use homemade fajita seasoning?
Absolutely! Use about 4–5 tablespoons of your favorite homemade mix to replace the store-bought packets.

Do I need to sauté the peppers first?
Nope! Adding them during the last hour of slow cooking keeps them tender-crisp and full of flavor without needing an extra pan.

Can I cook everything all at once?
Technically yes, but for the best texture, it’s worth adding the peppers and onions in the last hour so they don’t get mushy.

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