Slow Cooker Chicken Fajitas

October 14, 2019  ·  Published January 30, 2015

This post may contain affiliate links. Read our disclosure policy.

Easy Chicken Fajitas made in the slow cooker! Still all the delicious flavors of traditional fajitas without all the extra hassle! Just dump everything into the crockpot and let it simmer to tender well seasoned perfection.

Great for busy days where you can come home to dinner ready to eat!

Crockpot Chicken Fajitas

Slow Cooker Chicken Fajitas

For almost 5 years these Slow Cooker Chicken Fajitas have been one of the most popular recipes on my blog. Because we all love an easy delicious recipe don’t we? This is real life and we are busy people.

With this simplified recipe you get to skip marinating, and you also get to skip sauteing veggies and chicken in batches (and therefor tending to it). Instead here, the crockpot does most of the work.

And not only that, cooking it in the slow cooker allows plenty of time to for the flavors to meld together and really soak into the chicken and veggies, plus it will leave you with perfectly tender chicken every time.

It’s a delicious family friendly recipe and it makes plenty so you may be lucky enough to have left overs for lunch the next day!

Then for the days you didn’t plan ahead for a slow cooker dinner try my Sheet Pan Chicken Fajitas, everything cooks together on one sheet pan. So easy and so good!

Crockpot Chicken Fajita Ingredients

Crockpot Chicken Fajita Ingredients:

  • Boneless skinless chicken breasts – I like to stick with chicken breasts here because thighs will just shred apart.
  • Canned diced tomatoes with green chilies – if you can’t find them with green chilies you can use plain diced tomatoes and add a 4 oz. can of green chilies or just skip the green chilies.
  • Bell peppers – I like to use a trio of red, yellow and green but really any color will work.
  • Yellow onion and garlic – you can also use a red onion if that’s what you have on hand.
  • Chili powder, cumin, paprika, coriander, salt and pepper – these spices give the fajitas that classic Tex Mex flavor, if you don’t have coriander you can substitute Oregano (a much different flavor but also common in fajitas).
  • Lime – use fresh lime juice for best flavor.
  • Honey – this just balances the acidity of the lime and tomatoes but you can omit it if preferred.
  • Tortillas and toppings – toppings are optional but don’t forget the tortillas!

Steps to making chicken fajitas in the slow cooker

How To Make Slow Cooker Chicken Fajitas

  • Add half of the tomatoes, peppers, onions and garlic to a 6 or 7 quart slow cooker.
  • Top with chicken breasts.
  • Mix together seasonings and sprinkle over both sides of chicken.
  • Top with remaining tomatoes.
  • And remaining bell peppers, onions and garlic.
  • Set the slow cooker and let cook through, then cut or shred the chicken.
  • Toss in honey and lime mixture. Serve warm over tortillas with toppings.

Two chicken fajitas on a wooden plate.

Tips And Variations:

  • If you like the bell peppers tender crisp and not soft, wait until about the last 30 minutes to add them.
  • Cook near lesser times if you’d like to slice chicken vs. shredding.
  • For an extra boost of flavor serve topped with sour cream, salsa, sliced avocados or guacamole, or Mexican hot sauce.
  • Use corn or flour tortillas for serving. Warm them first.
  • Or try serving fajita mixture over rice or quinoa and make a burrito bowl instead.
  • Add more or less chili powder according to preference. Be sure to use mild chili powder.
  • Store leftovers in the fridge for up to 3 days.

More Delicious Tex Mex Recipes to Try:

4.88 from 70 votes

Slow Cooker Chicken Fajitas

All the delicious flavors of traditional fajitas without all the extra hassle! Just dump everything in the slow cooker and let it simmer to tender well seasoned perfection.
Servings: 6 servings
Prep15 minutes
Cook6 hours 10 minutes
Ready in: 6 hours 25 minutes

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 3 bell peppers (preferrably 1 red, 1 yellow and 1 green) cored and sliced
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey

For serving:

  • 12 6-inch flour tortillas
  • Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
  • Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. 
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

  • *Oregano can be substituted for coriander. Much different flavor but another delicious option for fajitas.
  • **If you like the bell peppers tender crisp and not soft, wait until about the last 30 minutes to add them.
  • Extra toppings not included in nutritional estimate.
Nutrition Facts
Slow Cooker Chicken Fajitas
Amount Per Serving
Calories 432 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 96mg32%
Sodium 1007mg44%
Potassium 1082mg31%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 13g14%
Protein 34g68%
Vitamin A 3380IU68%
Vitamin C 125.2mg152%
Calcium 123mg12%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally published January 2015, photos have been updated.

 

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

473 Comments

  • Chef Shemp

    Very good taste. I added crushed red peppers for some heat. Great spice combo. I think I’ll stick with grilling the chicken though.

  • Jason

    Do not drain liquor!
    Followed recipe exactly and it was good.
    Used a colander to drain solids from liquids the 2nd time. Boil the liquid for 10-15 minutes while you shred the chicken. Once it’s reduced by more than half, put back in the crock pot with everything else and add lime juice/honey. It just kicks it up a notch with flavor!

  • Taylor Hayes

    Just wanted to comment and say that this has been a staple since I’ve been married, 5 years! My husband and I love this recipe. I do agree with the note about the bell peppers, so I add the peppers and onions in the last hour and it’s delicious! Thanks for this great recipe!

  • Lynn

    This was amazing! We subbed 2 packs of fajita seasoning packets for spices but still added salt, pepper and garlic powder to taste. Omitted honey and lime. Delicious!

  • Ash Eisele

    Found you after a random recipe google search, but LOVED this recipe – very, very tasty & so easy to throw together! Yes, the veggies get super soft, but I think that would be obvious for anything that involves slow cooking veggies for hours. And honestly, that’s what makes it so flavorful. Anyway, thank you for this delicious recipe & so glad I found you!

  • Cheryl byrne

    This recipe turned out just terrible, it was just a soggy bunch of vegetables on top of the chicken and the whole crockpot was filled with water and it was rather tasteless I’m sorry to say. A better way to do this would have been to leave the peppers out until the last hour so they can cook down a little bit, the way The way the instructions have it is that you put the peppers and onions in at the very beginning and they just turned out very mushy, so I’m removing this from my list of recipes on Pinterest

    • Jaclyn

      Jaclyn Bell

      I’m sorry about this, I had a note about the peppers listed above the recipe but I’ve included it in the notes below after seeing your comment so that it’s not missed because I know some people would prefer a tender crisp texture for the peppers.

      • Meagan C.

        Jaclyn, don’t be sorry for the “soggy” veggies. That’s obvious if you’re crockpotting that everything will be tender. This recipe is delicious, and I make it often for my family. I work 10 hour days so it’s nice to make this and have it throughout the week to reheat. Thank you!!!

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]