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Crockpot Chicken Fajita Casserole

  • Author: Avery
  • Total Time: 6–8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if using gluten-free fajita seasoning and sides)

Description

This Crockpot Chicken Fajita Casserole takes all the bold, zesty flavors of classic chicken fajitas and tucks them into a cozy, set‑it‑and‑forget‑it slow cooker meal. Juicy chicken, tender peppers and onions, hearty beans, and melty cheese come together in one pot for an easy, family‑friendly dinner that practically cooks itself.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 bell pepper, sliced (any color, or a mix)
  • 1 medium onion, sliced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
  • 1 packet fajita seasoning (about 1 oz)
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish
  • Tortilla chips or tortillas, for serving

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crockpot.
  2. Add the sliced bell pepper, onion, black beans, corn, and diced tomatoes with green chilies on top of the chicken.
  3. Sprinkle the fajita seasoning evenly over the mixture. Season with a pinch of salt and pepper, adjusting to taste.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Using two forks, shred the chicken directly in the crockpot, then stir well to combine it with the vegetables and sauce.
  6. Sprinkle the shredded cheese evenly over the top, cover, and let it melt for about 10 minutes on WARM or LOW.
  7. Garnish with fresh cilantro and serve warm with tortilla chips for scooping or tucked into warm tortillas as fajita-style tacos or burritos.

Notes

  • For a thicker, more casserole-like texture, drain the tomatoes more thoroughly before adding them.
  • Taste and adjust salt at the end of cooking, especially if your fajita seasoning and canned ingredients are already salty.
  • If you prefer more heat, use hot diced tomatoes with green chilies or add a pinch of cayenne or red pepper flakes.
  • This recipe reheats well and makes great leftovers for lunches the next day.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high)
  • Category: Main Course, Casserole
  • Method: Slow Cooker / Crockpot
  • Cuisine: Mexican-Inspired, Tex-Mex

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350 kcal
  • Sugar: 6 g (approx.)
  • Sodium: 850 mg (approx., varies by seasoning and canned goods)
  • Fat: 11 g (approx.)
  • Saturated Fat: 4 g (approx.)
  • Unsaturated Fat: 6 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 34 g (approx.)
  • Fiber: 8 g (approx.)
  • Protein: 30 g (approx.)
  • Cholesterol: 90 mg (approx.)

Keywords: crockpot chicken fajita casserole, slow cooker fajitas, chicken fajita bake, easy weeknight dinner, dump and go crockpot recipe

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Find it online: https://averyrecipes.com/crockpot-chicken-fajita-casserole/