These Crockpot Chicken Fajitas are an easy, slow-cooked spin on a Tex-Mex favorite. Tender, shredded chicken simmers all day with colorful bell peppers, onions, and bold spices, soaking up every bit of flavor. Pile the juicy fajita filling into warm tortillas, load up with your favorite toppings, and dinner practically makes itself.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup chicken broth
- Juice of 1 lime
- Warm tortillas, for serving (flour or corn)
- Optional toppings: sliced avocado, sour cream, fresh cilantro, shredded cheese, lime wedges
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Add the sliced red, green, and yellow bell peppers, sliced onion, and minced garlic on top of the chicken.
- In a small bowl, combine the chili powder, cumin, paprika, oregano, salt, and black pepper. Sprinkle the spice mixture evenly over the chicken and vegetables.
- Pour the chicken broth and lime juice over the top, making sure some liquid reaches the bottom of the crockpot.
- 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.
- Transfer the chicken to a cutting board and shred with two forks, then return it to the crockpot and stir to combine with the peppers, onions, and cooking juices.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve the fajita mixture in warm tortillas with your favorite toppings.
Variation
- Make it extra smoky by adding 1–2 chopped chipotle peppers in adobo sauce along with the spices.
- Swap the chicken breasts for boneless, skinless chicken thighs for a slightly richer, more forgiving cut that’s hard to overcook.
- Turn this into a fajita bowl by skipping the tortillas and serving the chicken and peppers over rice, cauliflower rice, or salad greens with beans and extra veggies.
Cooking Notes
- Slice the peppers and onions into similar-sized strips so they cook evenly and hold some texture after long cooking.
- Avoid overfilling the crockpot; it should be no more than about two-thirds full for safe, even cooking.
- If you prefer crisper peppers, hold back half of them and stir them in during the last 45–60 minutes of cooking.
Serving Suggestions
- Serve in warm tortillas with avocado, sour cream, shredded cheese, cilantro, and a squeeze of fresh lime juice.
- Build a fajita bar with tortillas, rice, beans, salsas, and all the toppings so everyone can customize their own plate.
- Pair with Mexican rice, cilantro-lime rice, black beans, or grilled corn for a complete Tex-Mex style meal.
Tips
- Line up all your toppings and warm the tortillas just before serving so everything is hot and ready when the fajita filling is done.
- Prep the veggies and spice mix the night before and store in the fridge for an ultra-fast morning dump-and-go start.
- Leftovers are fantastic for meal prep—use them in quesadillas, burrito bowls, salads, or nachos for easy next-day meals.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 38 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
For food safety, it’s best to use thawed chicken in the crockpot. If starting from frozen, thaw in the refrigerator overnight before cooking. - Can I cook this on the stovetop instead?
Yes. Simmer everything in a covered skillet or Dutch oven over medium-low heat for about 25–30 minutes, stirring occasionally, until the chicken is cooked through and shreddable. - How do I make this spicier?
Add cayenne pepper, crushed red pepper flakes, or diced jalapeños or chipotle peppers along with the seasonings to bump up the heat. - Can I prep this as a freezer meal?
Yes. Add the raw chicken, peppers, onion, garlic, spices, broth, and lime juice to a freezer bag, freeze flat, then thaw overnight and cook in the crockpot as directed.
Conclusion
These Crockpot Chicken Fajitas bring all the sizzle of a restaurant-style fajita platter with none of the last-minute hustle. Juicy, shredded chicken cooks low and slow with peppers, onions, and warm spices, ready to tuck into tortillas or bowls. It’s a flexible, family-friendly recipe that’s perfect for busy weeknights and effortless entertaining.
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Crockpot Chicken Fajitas
- Total Time: 6–8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free (use corn tortillas and check toppings), High-Protein, Dairy-Free (without cheese/sour cream)
Description
These Crockpot Chicken Fajitas are an easy, slow-cooked spin on a Tex-Mex favorite. Tender, shredded chicken simmers all day with colorful bell peppers, onions, and bold spices, soaking up every bit of flavor. Pile the juicy fajita filling into warm tortillas, load up with your favorite toppings, and dinner practically makes itself.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup chicken broth
- Juice of 1 lime
- Warm tortillas, for serving (flour or corn)
- Optional toppings: sliced avocado, sour cream, fresh cilantro, shredded cheese, lime wedges
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Add the sliced red, green, and yellow bell peppers, sliced onion, and minced garlic on top of the chicken.
- In a small bowl, combine the chili powder, cumin, paprika, oregano, salt, and black pepper. Sprinkle the spice mixture evenly over the chicken and vegetables.
- Pour the chicken broth and lime juice over the top, making sure some liquid reaches the bottom of the crockpot.
- 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.
- Transfer the chicken to a cutting board and shred with two forks, then return it to the crockpot and stir to combine with the peppers, onions, and cooking juices.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve the fajita mixture in warm tortillas with your favorite toppings.
Notes
- Use smoked paprika for a subtle smoky flavor that mimics grilled fajitas.
- If your crockpot tends to cook hot, check for doneness on the early side to prevent the peppers from getting too soft.
- Liquid may look plentiful when you first shred the chicken, but it will soak up more as it sits and is perfect for spooning over tortillas.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe (about 2–3 fajitas depending on tortilla size)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: crockpot chicken fajitas, slow cooker fajitas, easy chicken fajitas, Tex-Mex dinner, meal prep, healthy weeknight meal