Description
Crockpot Chicken Fajitas deliver bold Tex-Mex flavor with 5 minutes of morning prep and zero stovetop work. Chicken, three colors of bell pepper, onion, and fajita seasoning cook all day in the slow cooker. Shred the chicken at dinner, load into warm tortillas, and top with all your favorites.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 red bell pepper, cut into thick strips (¾ inch wide)
- 1 yellow bell pepper, cut into thick strips
- 1 green bell pepper, cut into thick strips
- 1 large white or yellow onion, sliced into half-moons
- 1 packet (1 oz) fajita seasoning (store-bought or homemade — see notes)
- ½ cup mild or medium salsa
- 2 tbsp fresh lime juice (added in the last 30 minutes only)
- Warm flour or corn tortillas, for serving
- TOPPINGS: shredded cheese, sour cream, guacamole, fresh cilantro, sliced jalapeño, lime wedges
Instructions
1. Place sliced onion and bell pepper strips in the bottom of the slow cooker in an even layer. Lay whole chicken breasts or thighs on top — the vegetables act as a rack that keeps the chicken out of the pooling liquid and surrounds it with aromatic steam.
2. Sprinkle the fajita seasoning evenly over the chicken and vegetables. Pour salsa over the top. Do not add water or broth — the chicken and vegetables release their own juices as they cook and provide all the liquid needed.
3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. Do not lift the lid during cooking — each peek drops the temperature and adds 20 minutes to the cook time.
4. At the 30-minute mark before serving, squeeze fresh lime juice over the filling and stir gently. Use a large spoon to remove and discard any excess liquid pooled at the bottom. Alternatively, cook uncovered on HIGH for 15 minutes to evaporate the extra liquid.
5. Use two forks to shred cooked chicken directly in the slow cooker into strips that look like classic fajita filling. Stir shredded chicken into the peppers and onions so everything absorbs the seasoned juices.
6. Warm flour or corn tortillas in a dry skillet 30 seconds per side and wrap in a clean kitchen towel to keep warm. Serve the fajita filling from the slow cooker set to WARM — it stays perfect for up to 2 hours.
Notes
PEPPER THICKNESS MATTERS: Cut bell pepper strips at least ¾ inch wide. Thin strips completely break down and disappear into the filling. Thick strips hold their shape and give each fajita satisfying texture.
LIME JUICE GOES IN LAST: Adding lime at the start toughens chicken proteins and produces a rubbery texture. Always add it in the final 30 minutes for fresh flavor and tender meat.
DRAIN EXCESS LIQUID: The slow cooker produces a lot of liquid from the chicken and vegetables. Draining it before shredding prevents watery fajitas that soak through the tortilla.
DIY FAJITA SEASONING: Mix 2 tsp chili powder, 1 tsp each cumin and smoked paprika, ½ tsp each garlic powder, onion powder, and oregano, pinch of cayenne, and ½ tsp salt. More complex and less salty than a packet.
FREEZE LEFTOVERS: Cool the filling completely, portion into zip-lock bags, and freeze flat for up to 3 months. Reheat from frozen in a covered skillet with a splash of water for a ready-in-15-minutes emergency dinner.
QUESADILLA HACK: Fill flour tortillas with leftover fajita filling and shredded cheese, cook in a buttered skillet 2–3 minutes per side — best 5-minute next-day lunch possible.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex, Mexican-Inspired
Nutrition
- Serving Size: About 1 cup filling (2 fajitas)
- Calories: 310
- Sugar: 5g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg