Crockpot Chicken Fajitas

This post may contain affiliate sales links. Please read my disclosure policy.

Need a super simple dinner idea? Try these easy Crockpot Chicken Fajitas! With minimal ingredients, it’s a meal that requires little prep while giving you big flavor. Delicious served with some Cilantro Lime Rice and Pico de Gallo.

cooked chicken fajitas in a crockpot

Crockpot Chicken Fajitas | A Mexican Favorite Made in the Crockpot!

I love a good crockpot meal and this one certainly does not disappoint! While I have an Easy Chicken Fajita Recipe that can be made on the stove or in the oven, I thought it made sense to add a crockpot chicken fajita recipe to my recipe arsenal. Not only is this an easy dinner you can “set it and forget it”, it tastes just as good as the other versions. The only thing you need to be careful of is overcooking the peppers. If you’re a little picky about keeping the integrity of the peppers, I’d suggest using the smaller chicken tenders, cutting up your larger chicken breasts into thinner pieces OR adding the peppers in later, during the last hour to hour and a half of cooking time.

Main Ingredients Needed

Lot’s of flavor comes from just a few ingredients! Here’s everything you need to make Crockpot Chicken Fajitas:

  • Bell Peppers – I used a mixture of red, orange, yellow, and green bell peppers for color and a variety of flavors.
  • Red Onion – used for its sharp flavor.
  • Chicken Tenders – I used chicken tenders but feel free to use boneless, skinless chicken breasts, cut into slices.
  • Fajita Seasoning – use store-bought fajita seasoning or use a homemade blend.

How to Make Chicken Fajitas in the Crockpot

For full details on how to make chicken fajitas in the crockpot see the recipe card down below.

Step 1: Prep Veggies

Slice onions and peppers into slices. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)

Add peppers and onions to a large bowl. Toss with olive oil and 2/3rds of the fajita seasoning. Set aside.

Step 2: Cook in the Crockpot

Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.

Top chicken with peppers and onions. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not mushy).

Step 3: Shred and Serve

Shred chicken and serve with tortillas and any other desired fajita toppings (more on that below!)

uncooked chicken fajitas in the crockpot

Favorite Fajita Toppings

Traditionally fajitas are served ‘taco style’ in a variety of different tortillas. Flour tortillas being the most popular at restaurants (and at my house). However, if you’re not wanting tortillas, the finished crockpot chicken fajitas mixture is delicious served as a ‘bowl’ with rice, beans and other yummy toppings. Here are a couple of ideas:

chicken fajita mixture on a tortilla on a white plate

More Mexican Dishes to Try!

There you have it! Protein packed, easy as pie, Crockpot Chicken Fajitas!

The printable recipe card is down below. Be sure to print/save/pin/bookmark this page, it’s a good one!

Crockpot Chicken Fajitas

Crockpot Chicken Fajitas are an easy throw together meal that requires little prep and results in tons of flavor. Plus it's high in protein!
servings 4 servings
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins

Ingredients

  • 2 bell peppers any color
  • 1 red onion
  • 1 tablespoon olive oil
  • 1 pound chicken tenders or boneless, skinless chicken breasts, cut into slices
  • 1.27 oz fajita seasoning one packet

Instructions

  • Slice onions and peppers into slices. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)
  • Add peppers and onions to a large bowl. Toss with olive oil and 2/3rds of the fajita seasoning. Set aside.
  • Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.
  • Top chicken with peppers and onions. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not not mushy).
  • Shred chicken and serve with tortillas and any other desired fajita toppings: tomatoes, salsa, avocado, guacamole, rice, beans, cilantro,

Nutrition

Calories: 190kcal | Carbohydrates: 6g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 135mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1897IU | Vitamin C: 79mg | Calcium: 16mg | Iron: 1mg
Course: Dinner
Cuisine: Mexican
Keyword: crockpot chicken fajitas

Share a Comment

Your email address will not be published.

Recipe Rating




“logos”
pumpkin muffins