Crockpot Chicken Fajitas
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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.
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 crockpot chicken fajitas to my recipe arsenal. Not only is this an easy “set it and forget it” dinner, 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.
How to Make Chicken Fajitas in the Crockpot
I love set it and forget it type meals made in the crockpot! For full details on how to make chicken fajitas in the crockpot see the recipe card down below.
Slice your onions and peppers. (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 onions and peppers to a large bowl. Toss with olive oil and 2/3 of the fajita seasoning. Set aside.
Cook in the Crockpot
Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.
Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not mushy).
Shred and Serve
Shred chicken and serve with tortillas and any other desired fajita toppings (more on that below).
Favorite Chicken 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:
While fajitas are best eaten the day they are prepared, you can store any leftovers in an airtight container in the fridge for 1-2 days. The main thing to note here is that the chicken will be fine, but the onions and peppers will get soggy the longer they sit.
Love Chicken Fajitas? 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
- 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
- Slice onions and peppers. (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 onions and peppers to a large bowl. Toss with olive oil and ⅔ 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 onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (but not mushy).
- Shred chicken and serve with tortillas and any other desired fajita toppings: tomatoes, salsa, avocado, guacamole, rice, beans, cilantro.
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God Bless you,