Crock Pot Chicken Fajitas are super easy to make with minimal ingredients and tons of flavor. They’re perfect for busy weeknights when you want a family-friendly dinner without spending a lot of time in the kitchen.
The easiest way to make chicken fajitas is right in the crockpot. The chicken, peppers, onions, salsa and seasoning cook together until the chicken is tender and flavorful. Just shred or slice the chicken, pile everything into warm tortillas and dinner is ready.
Taco Tuesday is my favorite day of the week. We make traditional tacos quite a bit, but every now and then I like to change things up with chicken fajitas. To save even more time, you can slice the onions and bell peppers the night before. The next morning, just dump everything into the slow cooker and let it do the work.
If you love this easy slow cooker recipe, also try my Crockpot Taco Soup and Mississippi Chicken for more easy dinner ideas.
Why You’ll Love This Recipe
- Simple ingredients: You only need a handful of basic ingredients to make this recipe.
- Family-friendly: Everyone can build their own fajitas and add their favorite toppings.
- Delicious leftovers: The chicken and veggies taste just as good the next day, making them perfect for an easy lunch.
Ingredients
- Boneless Skinless Chicken Breasts: Chicken breasts become tender and juicy while cooking and are easy to shred or slice before serving.
- Bell Peppers: Use any combination of red, yellow, orange or green bell peppers.
- Fajita Seasoning: Half of a packet of fajita seasoning mix adds plenty of flavor.
- Salsa: Use mild, medium or hot depending on how spicy you like your fajitas.
- Onions: Sliced onions cook down with the peppers and chicken for that classic fajita flavor.
- Flour Tortillas: Fajitas size flour tortillas work good warmed but can also use corn tortillas if you prefer.
How to Make Crock Pot Chicken Fajitas
Trim any excess fat from the chicken breasts and cut into strips. Place the chicken strips in the bottom of the crockpot.
Pour the salsa over top the chicken, then sprinkle fajita seasoning evenly on top.
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165℉.
Slice the bell peppers and onions, then add to the crockpot during the last hour of cooking. Continue cooking until the vegetables are tender.
Serve in warm flour tortillas with your favorite toppings.
Optional: Prefer shredded chicken? Leave the chicken breasts whole while cooking, then shred them with two forks before serving. Adjust the cooking time as needed.
Tip: Cut the chicken breasts in half lengthwise before slicing them into strips. Smaller pieces cook faster and make the fajitas easier to serve.
Recipe Variations
- Make it spicy: Add in sliced jalapeños, hot salsa or a pinch of cayenne pepper.
- Make fajita bowls: Skip the tortillas and serve the chicken and veggies over rice with your favorite toppings.
- Make it low carb: Serve the fajita mixture in lettuce wraps or over cauliflower rice.
- Add more veggies: Toss in corn, zucchini, or extra bell peppers.
Helpful Tips
- Don’t cut the peppers and onions too thin or they can become overly soft while cooking.
- Warm the tortillas before serving so they’re softs and easier to fold.
- Set out toppings like shredded cheese, sour cream, avocado, guacamole, cilantro and lime wedges so everyone can make their fajitas the way they like them.
- For even faster prep, slice the peppers and onions the night before and keep them refrigerated until you’re ready to cook.
Storing Leftovers
Place leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate so they don’t get soggy. Reheat the fajita mix in the microwave until warmed through.
Frequently Asked Questions
It is not advised to use frozen chicken in the crock pot. Allow to thaw overnight in fridge before adding to slow cooker so it cooks evenly.
Serve them with Mexican rice, black beans, refried beans, chips and salsa, Mexican street corn or a simple side salad.
Recipe
Crock Pot Chicken Fajitas
Ingredients
- 4 Boneless skinless chicken breasts, sliced lengthwise and cut into strips
- 1 packet fajita seasoning
- 1 cup salsa
- 4 bell peppers (red, yellow, orange, green), seeded and sliced
- 1 medium onion, sliced
- Flour tortillas
- Optional toppings; sour cream, guacamole, lime wedges, pico de gallo
Instructions
- Trim any excess fat from the chicken breasts and cut into strips. Place the chicken strips in the bottom of the crockpot.
- Pour the salsa over top the chicken, then sprinkle fajita seasoning evenly on top.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165℉.
- Slice the bell peppers and onions, then add to the crockpot during the last hour of cooking. Continue cooking until the vegetables are tender.
- Serve in warm flour tortillas with your favorite toppings.
Notes
Helpful Tips
- Don’t cut the peppers and onions too thin or they can become overly soft while cooking.
- Warm the tortillas before serving so they’re softs and easier to fold.
- Set out toppings like shredded cheese, sour cream, avocado, guacamole, cilantro and lime wedges so everyone can make their fajitas the way they like them.
- For even faster prep, slice the peppers and onions the night before and keep them refrigerated until you’re ready to cook.
Storing Leftovers
Place leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate so they don’t get soggy. Reheat the fajita mix in the microwave until warmed through.Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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