These easy Slow Cooker Chicken Fajitas are made with chicken breasts, peppers, onions, and a homemade fajita seasoning that makes them over-the-top delicious! An easy slow cooker meal for busy days.
Want more Mexican-inspired chicken dishes? Try my Slow Cooker Chicken Tacos, Instant Pot Shredded Chicken Tacos, and Chicken Taquitos!
Table of Contents
- Why we love these Crockpot Fajitas:
- Ingredients for this Crockpot Chicken Fajitas recipe:
- How to make Slow Cooker Chicken Fajitas:
- Recipe Tips and Notes
- Variations and Substitutions:
- How to store:
- Can I freeze these easy Chicken Fajitas?
- Make-ahead option:
- Serving suggestions:
- More Slow Cooker Meals you’ll love!
- Slow Cooker Chicken Fajitas Recipe
This Slow Cooker Chicken Fajitas recipe has delicious flavors of traditional fajitas but with a low-effort twist – the crockpot! No more standing around a pan sautéing chicken and veggies.
These Crockpot Chicken Fajitas are a great recipe for busy days or meal prep. All you have to do is dump everything into the crockpot and let it do all the cooking for you!
Once everything cooks in the crockpot for a few hours, you’re left with a delicious meal that tastes like you put a ton of effort into it.
Serve these fajitas with your favorite toppings, tortillas, rice, or anything else you like!
Why we love these Crockpot Fajitas:
- They’re multi-purpose — got leftovers? Make a chicken taco salad the next day for lunch, fry up some quesadillas, or use it to top a pizza. The options are endless!
- They’re easy — even with the homemade fajita seasoning, they only take a few minutes to get in the crockpot, and you can prep the veggies and the seasoning blend in advance.
- They’re healthy — we’ve got loads of veggies, lean protein, homemade spice blend, and salsa.
- They’re loaded with flavor — we’ll get to that homemade spice blend later.
Ingredients for this Crockpot Chicken Fajitas recipe:
- Homemade spice blend: this blend of chili powder, salt, brown sugar, garlic powder, cumin, and cayenne pepper adds the perfect amount of spice and sweetness to the chicken.
- Low-sodium chicken broth: helps keep the chicken moist throughout the cooking process!
- Boneless skinless chicken breasts: chicken breasts are perfect for this recipe because they shred easily once cooked and are super lean! You could also use boneless skinless chicken thighs if you prefer.
- Veggies: I use classic fajita veggies like red bell pepper, green bell pepper, yellow bell pepper, and onion.
How to make Slow Cooker Chicken Fajitas:
This slow cooker recipe couldn’t be easier to make! Scroll down to the recipe card for the full list of instructions:
- Add all the seasonings to a small bowl and mix until combined.
- Pour the chicken broth into your crockpot and add your chicken breasts. Season well with the homemade fajita seasoning.
- Add your vegetables and sprinkle with the remaining seasoning.
- Cover and cook until the chicken is done. Shred or slice the chicken.
Recipe Tips and Notes
- If you like your veggies to be more crisp, add them after an hour of cook time has passed!
- The exact time will depend on your preferences and how your slow cooker cooks. I’ve found 4 hours on low to be lots, and you could also cook for 2 hours on high. If you need to leave it longer, be sure that your slow cooker switches to keep warm once the cook time is over.
Variations and Substitutions:
- Use pre-cooked chicken. If you have extra shredded chicken or a rotisserie chicken on hand, drop that right into the crockpot! Keep in mind that the cooking time will be less since the chicken isn’t cooking. I recommend setting the cooking time to 1.5 hours on low or 1 hour on high.
- Use taco seasoning mix. If you have pre-made taco seasoning on hand, feel free to use that instead of the spice blend!
- Add fresh lime juice. A squeeze of fresh lime juice before cooking will infuse a zesty flair to the fajitas.
- Corn. Add a can of sweet corn or fire-roasted corn for extra veggies and flavor.
- Make it spicy. Add a diced jalapeño or a few dashes of hot sauce to the fajitas before cooking for a kick of heat!
How to store:
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a large skillet over medium heat until warm.
Can I freeze these easy Chicken Fajitas?
Absolutely! They will last in an airtight container or freezer bag for up to 3 months! Thaw in the fridge overnight before reheating in the microwave or on the stovetop.
Keep in mind that the vegetables will be softer after freezing.
Make-ahead option:
Here are a couple of easy ways to prep this recipe in advance:
- Prep the spice blend and store it in an airtight container.
- Chop up the veggies up to one day ahead of time and store in an airtight container.
Serving suggestions:
The nice thing about Chicken Fajitas is that most of the things we like to serve them can be completely prepped ahead of time. Here are some of our favorite things to serve with these Slow Cooker Chicken Fajitas!
- Warm tortillas
- Shredded cheese
- Avocado
- Fresh tomatoes
- Sour cream and my favorite homemade salsa
- Cooked Mexican rice or cauliflower rice
- Black beans, pinto beans, or refried beans
More Slow Cooker Meals you’ll love!
- Crockpot Chicken and Noodles — perfect comfort food!
- Slow Cooker Sweet and Sour Chicken (Crockpot) — if you bought too many peppers 😉
- Slow Cooker BBQ Chicken recipe — another versatile base!
- Crockpot Shredded Chicken (Slow Cooker) — perfect for meal prep.
- Or check out my big list of Crockpot Chicken Recipes!
Slow Cooker Chicken Fajitas
written by Ashley Fehr
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ cup low sodium chicken broth
- 3 boneless skinless chicken breasts
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 onion thinly sliced
Instructions
- In a small bowl, combine chili powder, salt, sugar, garlic, cumin and cayenne.
- In a 2.5-4 quart crockpot, add broth and chicken breasts in a single layer. Sprinkle chicken with half of the seasoning.
- Top with peppers and onion and season with remaining seasoning.
- Put the lid on and cook on low for 3 hours, or on high for 2 hours, until chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken and slice or shred. Serve with tortillas, salsa, rice, sour cream, and cheese as desired.
Notes
Nutrition Information
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Marissa says
Do you have to use the salsa? My husband doesn’t like salsa. Wondering if I could skip that step.
Ashley Fehr says
You can leave it out! You may want to add additional moisture (sauce or broth) to compensate
Brenda says
Hi! Just wondering if this would work in an Instant Pot as well??
Ashley Fehr says
It could, but I think the peppers would be very soft by the time the chicken is cooked. If that is an issue for you, I would recommend the slow cooker, skillet or oven