Crockpot Chicken Fajita

Why You’ll Love This Recipe

This recipe is a lifesaver for those who want a homemade dinner without spending hours in the kitchen. The slow cooker does all the work, leaving you with juicy chicken and perfectly cooked veggies. It’s versatile, allowing you to serve it in tortillas, over rice, or even as a topping for salads. Plus, it’s healthy, customizable, and budget-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Red, green, and yellow bell peppers, sliced

• Onion, thinly sliced

• Canned diced tomatoes (with green chilies if preferred)

• Fajita seasoning (store-bought or homemade)

• Olive oil

• Fresh lime juice

• Fresh cilantro (optional, for garnish)

• Tortillas (flour or corn) for serving

Directions

1. Place the sliced peppers and onions at the bottom of the crockpot.

2. Add chicken breasts or thighs on top of the vegetables.

3. Sprinkle fajita seasoning evenly over the chicken and veggies.

4. Drizzle with olive oil and add the canned diced tomatoes.

5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.

6. Remove the chicken, shred it with two forks, and return it to the crockpot. Stir everything together.

7. Serve warm in tortillas with lime juice, cilantro, and your favorite toppings such as sour cream, cheese, or avocado.

Servings and timing

This recipe serves 6 people. Cooking time is about 6–7 hours on low or 3–4 hours on high, with only 10 minutes of active prep time.

Variations

• Use boneless skinless chicken thighs for a juicier texture.

• Swap tortillas for lettuce wraps for a low-carb option.

• Add black beans or corn for extra heartiness.

• Use smoked paprika or chipotle powder for a deeper smoky flavor.

• Turn it into a fajita rice bowl by serving over cooked rice instead of tortillas.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken fajita mixture (without tortillas) for up to 2 months. Reheat in the microwave or in a skillet on the stovetop until warmed through.

FAQs

Can I make this recipe with frozen chicken?

Yes, but it’s safer to thaw chicken before using in a slow cooker for even cooking and food safety.

Can I make this recipe spicy?

Absolutely, just add jalapeños, extra chili powder, or hot sauce.

Do I need to add water or broth?

No, the chicken and vegetables release their own juices while cooking, keeping everything moist.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and stay extra tender in the crockpot.

What toppings go best with chicken fajitas?

Sour cream, guacamole, shredded cheese, salsa, and lime wedges are all excellent choices.

Can I cook this on high instead of low?

Yes, cook on high for 3–4 hours if you’re short on time.

Can I meal prep this recipe?

Definitely. Make a batch, portion it into containers, and store for quick lunches or dinners.

Can I add rice directly into the crockpot?

It’s not recommended, as rice can become mushy. Serve the fajitas over freshly cooked rice instead.

How do I keep the vegetables from getting too soft?

Cut the peppers into thicker slices and avoid overcooking for the best texture.

What kind of tortillas work best?

Both flour and corn tortillas work well, depending on your preference. Flour tortillas are softer, while corn adds a bit of chew and flavor.

Conclusion

Crockpot chicken fajitas are the perfect set-it-and-forget-it meal. Packed with tender chicken, colorful peppers, and bold spices, this dish is versatile, healthy, and family-approved. Whether you enjoy them in tortillas, over rice, or in a bowl, this recipe is sure to become a regular in your weeknight dinner rotation.

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