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Overhead view of a white plate piled high with colorful Crockpot Fajitas, featuring chicken, bell peppers, onions, fresh cilantro, and lime.
Daniel

Effortless Crockpot Chicken Fajitas

Let your slow cooker do all the work! These Crockpot Chicken Fajitas are incredibly tender, juicy, and packed with classic Tex-Mex flavor for the easiest weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

For the Fajita Seasoning
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Fajitas
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large red bell pepper thinly sliced
  • 1 large yellow bell pepper thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 10-ounce can diced tomatoes with green chiles undrained (e.g., Rotel)
  • 1 large lime juiced
For Serving (Optional)
  • 12 small flour or corn tortillas warmed
  • Sour cream, shredded cheese, guacamole, salsa, fresh cilantro

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Knife
  • Small mixing bowl

Method
 

Make the Seasoning and Prep
  1. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper to create the fajita seasoning.
  2. Spread the sliced bell peppers and onion evenly across the bottom of your slow cooker pot. Sprinkle the minced garlic on top.
Cook the Fajitas
  1. Place the chicken breasts in a single layer on top of the vegetables.
  2. Pour the can of undrained diced tomatoes with green chiles over the chicken. Sprinkle the prepared fajita seasoning evenly over everything. Do not stir.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
Shred and Serve
  1. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken.
  2. Return the shredded chicken to the slow cooker. Add the fresh lime juice and stir everything together to combine the chicken, vegetables, and sauce. Let it warm through for another 10 minutes.
  3. Serve the Crockpot Fajita mixture warm in tortillas with your favorite toppings like sour cream, shredded cheese, guacamole, and fresh cilantro.

Notes

For a thicker sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking on HIGH.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Other Proteins: This recipe works well with boneless, skinless chicken thighs or thinly sliced flank or skirt steak. For steak, cook time may be slightly less.
Nutrition Information: The provided nutrition estimate is for the fajita filling only and does not include tortillas or any toppings.