These easy crockpot chicken fajitas are going to blow you away! Take a few extra minutes to get a bit of a char on those veggies to keep the fresh grilled flavor you love in the fajitas intact. The Crock Pot does the rest! We LOVE these, and so has everyone who has made them! Fire up your favorite slow cooker and have a fajita night at home!
Crockpot Chicken Fajitas Recipe
Slow Cooker Chicken Fajitas are a convenient and delicious way to enjoy a classic Tex-Mex dish with minimal effort. This recipe combines seasoned chicken, vibrant bell peppers, and onions, all slow-cooked until they are tender and amazing. The result is a flavorful and juicy filling that’s perfect for tortillas, rice bowls, or even salads. By using a slow cooker, you ensure the chicken is infused with spices and salsa, creating a rich and savory taste.
Our Slow Cooker Chicken Fajitas aren’t only delicious, they are also a time-saving way to enjoy a well-loved dish. This recipe calls for six chicken breasts, seasoned with a blend of chili powder, garlic powder, cumin, and more, ensuring each bite is packed with flavor.
The bell peppers and onions are lightly charred before being added to the slow cooker, which enhances their sweetness and adds in that fajita flavor you know and love. As the chicken cooks, it absorbs the salsa and spices, becoming tender and easy to shred, making it a perfect filling for fajitas. Whether you’re looking for an easy weeknight dinner or something to impress your guests, this dish delivers on both taste and convenience.
Why you’ll love this dish…
- Effortless Cooking: Simply prepare your ingredients, and let the slow cooker do the work.
- Flavorful and Tender: The chicken is cooked until it’s juicy and easy to shred, absorbing the spices and salsa.
- Versatile: Serve with tortillas, rice, or as a topping for salads.
- Healthy: Made with lean chicken breast and packed with vegetables.
Try these Traeger Chicken Fajitas!
Slow Cooker Chicken Fajitas shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Onion
- Green Pepper
- Red Pepper
- Chicken Breasts
- Chili Powder
- Garlic Powder
- Salt
- Cumin
- Onion Powder
- Pepper
- Oregano
- Salsa
Have some Blackstone Chicken Fajitas!
How to make Crock Pot Chicken Fajitas
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
Recipe Overview
- Prepare the Veggies: Slice the onion and bell peppers. Char briefly in a hot skillet with a dash of oil, working in batches to ensure proper browning.
- Season the Chicken: Place chicken breasts in the slow cooker and generously sprinkle with chili powder, garlic powder, cumin, salt, onion powder, pepper, and oregano.
- Layer the Ingredients: Pour salsa over the seasoned chicken, then top with the charred veggies.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is easily shredded and has reached 165°F.
- Serve: Shred or slice the chicken and serve with tortillas and your favorite toppings.
Serve with some Mexican Rice!
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and season the chicken the night before. Store them separately in the refrigerator and assemble in the slow cooker when ready to cook.
How should I store leftovers?
Store any leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well and offer a richer flavor. Just be sure to adjust the cooking time slightly, as thighs may cook faster than breasts.
What other vegetables can I add?
You can add sliced mushrooms, zucchini, or even corn for extra flavor and texture.
Blackstone Crunch Wrap Supreme
Serve this with…
More great recipes using chicken breast to love!
Add some spice to your life!
I also make Sheet Pan Fajitas that you might love! Give them a try and let me know what you think!
Slow Cooker Chicken Fajitas
While these fajitas get the slow cooker treatment, they aren't lacking in any flavors because you are making all of that happen by giving the peppers a quick char, pre-slow-cooker.
Ingredients
- 1 onion
- 1 green pepper
- 1 red pepper
- 6 chicken breasts
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon oregano
- 2 cups salsa
Instructions
- Slice the veggies and char briefly over high heat in a hot skillet with a dash of oil in it. Make sure to do it in batches so they get properly browned. A crowded pan is a sad pan. Set aside.
- Place the chicken into your slow cooker. Sprinkle liberally with all the seasoning and herbs.
- Top the chicken with salsa. Top salsa with veggies.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. Check mid-way through the cook times. How long it'll ultimately take depends on how thick your chicken is and your slow cooker's particulars. It is done when it is easily shredded and is at least 165°F.
- Shred or slice the chicken and serve with tortillas and all of your desired fixings.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 1088mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 30g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
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Robert Sparling
Saturday 27th of December 2014
I have trouble with eczema. I have found that liquid soaps and shampoos that contain Sodium Laurel Sulfate or Sodium Laureth Sulfate really cause flare-ups. Yes, use a cream when it gets too bad, but the creams are topical corticosteroids which cause their own problems over time. Try using a vegetable oil for her skin. I use a good quality olive oil - pour some in water and use it to wash her face or use a couple of drops of it to moisturize her skin. While Baby oil is generally OK for babies, yours has sensitive skin, and she might react. Olive oil is probably cheaper and better for any babe, but she might smell like a salad!
Nicole Johnson
Saturday 27th of December 2014
Thanks, Robert! Thankfully her flares have gotten much milder, and fewer and much farther between now that she's getting older. It has never gotten as bad as this initial flare. We eliminated all products containing scents, and that seems to have worked wonders. She'll occasionally get a spot or two, but we haven't had to use any of the steroid cream for months now, thankfully. And even when we did it was very little amounts, and only for a day or so. I appreciate you taking the time to offer your experiences with this! Very helpful! I'll definitely try olive oil and check her soaps that we still use.
Nancy Wyatt
Saturday 15th of November 2014
Love how easy this recipe is! Thanks for that. And geeze, I can't believe that lady was that freaked out. It was a rash, glad your beautiful baby is all better. Oh, and yay for standing your ground. This is your blog. Hugs from Conroe, Texas
Nicole Johnson
Saturday 15th of November 2014
Thanks Nancy, on all counts! I appreciate it!