Crockpot Chicken Fajitas are a simple, hands-off dinner packed with tender shredded chicken, sweet bell peppers, and classic Tex-Mex spices. Slow cooking allows the chicken to absorb bold seasoning while staying incredibly juicy and flavorful. Perfect for busy weeknights, meal prep, or family dinners, this dish creates versatile filling for tortillas, bowls, salads, or wraps with minimal effort.
Ingredients
For the Chicken Fajitas
- 2 lbs boneless skinless chicken breasts or thighs
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with green chilies (Rotel)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
For Serving
- Flour or corn tortillas
- Fresh cilantro
- Sour cream
- Shredded cheese
- Sliced avocado or guacamole
Preparation Steps
Step 1: Prepare Vegetables
Slice bell peppers and onion into thin strips. Mince garlic.
Step 2: Season Chicken
Place chicken in slow cooker. Drizzle with olive oil and sprinkle chili powder, cumin, paprika, oregano, salt, and pepper evenly over chicken.
Step 3: Add Vegetables and Tomatoes
Top chicken with sliced peppers, onion, garlic, and diced tomatoes with chilies. Do not stir to keep seasoning on chicken.
Step 4: Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is tender and fully cooked.
Step 5: Shred and Finish
Remove chicken and shred with two forks. Return to crockpot and toss with juices and vegetables. Stir in lime juice before serving.
Variations
- Use chicken thighs for richer flavor and extra juiciness
- Add sliced mushrooms for earthy depth
- Include jalapeño or chipotle for spicier fajitas
- Substitute steak strips instead of chicken for beef version
- Add black beans or corn for fajita bowl style
- Use taco seasoning packet instead of spice blend
- Make low-carb by serving in lettuce wraps or bowls
Cooking Notes
- Slice vegetables evenly so they cook at same rate
- Do not add extra liquid; chicken releases juices while cooking
- Avoid overcooking to prevent dry shredded texture
- Chicken breasts cook faster than thighs; adjust time if needed
- Stir shredded chicken back into juices for maximum flavor
- Lime juice added at end keeps flavor bright and fresh
- For thicker sauce, cook uncovered 15 minutes on HIGH
- Drain excess liquid slightly if using for tortillas
Serving Suggestions
- Serve in warm tortillas with fajita toppings
- Make fajita rice bowls with cilantro-lime rice
- Use for nachos, quesadillas, or burrito filling
- Add to taco salads with lettuce and salsa
- Serve over cauliflower rice for low-carb meal
- Top with avocado, pico de gallo, or crema
- Pair with Mexican rice or refried beans
Tips
- Spray slow cooker lightly to prevent sticking
- Layer vegetables on top so they stay crisp-tender
- Shred chicken while warm for easiest texture
- Taste and adjust salt after cooking
- Use leftovers for meal prep lunches
- Store in airtight container up to 4 days
- Freeze cooked filling up to 3 months
- Reheat with a splash of broth to keep moist
Prep Time / Cook Time / Total Time
Prep Time: 10 minutes
Cook Time: 5–6 hours LOW or 3–4 hours HIGH
Total Time: About 5 hours 10 minutes
Nutritional Info (Approx.)
Calories: 260 per serving (without tortillas)
Protein: 32g
Fat: 9g
Carbohydrates: 10g
FAQs
Can I cook from frozen chicken?
Yes, but increase cooking time by about 1–2 hours on LOW.
Can I make this spicy?
Add jalapeños, cayenne, or hot sauce to increase heat.
Can I use pre-cooked chicken?
Yes, add cooked shredded chicken in last 30 minutes to warm and absorb flavors.
Conclusion
Crockpot Chicken Fajitas are an easy, flavorful slow cooker meal with tender shredded chicken and colorful peppers in bold Tex-Mex seasoning. Perfect for tacos, bowls, or meal prep, this versatile recipe delivers juicy, satisfying fajita filling with minimal effort and maximum flavor.