This crockpot chicken fajitas recipe takes a Tex-Mex favorite and makes it even easier by cooking it in a slow cooker! It’s a kid-friendly dinner that can be customized to your family’s tastes, so everyone will love it.

close up of three crock pot chicken fajita tacos served on a white round plate with a lime wedge.

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Fajitas! It’s a fun word to say and an easy dinner to whip up. However, if you want to make your fajitas a completely hands-off recipe, there’s no better way than in the crockpot. With these crockpot chicken fajitas, you don’t have to stand at the stovetop making your dinner. The slow cooker does all the work for you!

Of course, that’s not the only reason we love using the slow cooker. It also makes the chicken tender and juicy, with vegetables that are cooked to perfection. If you enjoyed my Slow Cooker Salsa Chicken and 4-Ingredient Crock Pot Chicken Tacos, you’re going to love crockpot chicken fajitas too!

close up image of crockpot chicken fajitas.

Easy Slow Cooker Chicken Fajitas

This easy chicken dinner requires only a handful of everyday ingredients. Then, you can go to town with your choice of toppings. (In my family, sour cream and cheese are always a must.)

To make your crock pot chicken fajitas, simply add everything to the crockpot, set it, and forget it until dinner time. You have the option of cooking on high for 3 or 4 hours, or on low for 6 to 7 hours. So, choose whichever works best for your schedule.

Oh, and I can’t forget to mention that these crockpot chicken fajitas are healthy, too. You can skip the tortillas, and use lettuce cups for a low-carb, keto-friendly dinner. Or, serve the chicken and veggies over Instant Pot rice or cauliflower rice to keep it low-cal. It’s a great meal prep option for healthy weekday lunches!

(For another easy slow cooker chicken recipe, try my Creamy Crockpot Chicken next!)

ingredients to make crockpot chicken fajitas.

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

  • Boneless, skinless chicken breasts – You can also use thighs if that’s what you prefer.
  • Yellow onion
  • Red bell pepper – Yellow or orange work too.
  • Green bell pepper
  • Garlic
  • Medium or hot salsa – Consider this our secret ingredient! Using jarred salsa means you don’t have to make your own sauce with tomatoes.
  • Ground cumin
  • Chili powder
  • Smoked paprika – Traditional fajitas are cooked over high heat in a cast iron skillet, which gives them a nice char. The smoked paprika in this recipe will help replace some of that flavor.
  • Kosher salt
  • Black pepper You can also add cayenne pepper if you want to make this chicken fajita recipe spicy.
  • Nonstick cooking spray
  • Flour tortillas – You can use corn tortillas if you prefer, but flour tortillas are the most common choice for chicken fajitas.

Topping Ideas

  • Shredded Mexican-style cheese
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Lime wedges
  • Fresh cilantro

How to Make Crockpot Chicken Fajitas

  1. Prepare: Coat the inside of a large crockpot with nonstick cooking spray.
  2. Season the vegetables: In a large bowl, toss the onion, peppers, garlic, salsa, and spices until the veggies are evenly coated. Spread half of the veggies onto the bottom of the slow cooker.
  3. Finish assembling: Lay the chicken breasts over the top of the veggies, followed by the remaining salsa mixture.
  4. Cook: Cook for 3 to 4 hours on high or 6 to 7 hours on low until the chicken is completely cooked through. 
  5. Shred the chicken: Remove the chicken from the slow cooker with a slotted spoon, and let it cool for 5 minutes. Use a fork to shred it into bite-sized pieces. Then, return the chicken to the slow cooker. 
  6. Serve: Stir the chicken back into the fajita mixture, and serve on flour tortillas with your desired toppings.
close up image of a crockpot chicken fajita taco sitting on a wood cutting board.

Quick Tip

It’s always best to use a probe thermometer to determine when the chicken is done. It should reach an internal temperature of 165ºF.

How to Store Leftover Crockpot Chicken Fajitas

Store leftover crockpot chicken fajitas in the refrigerator for up to 4 days. Or, freeze them for up to 3 months. Thaw in the fridge overnight before serving

Reheat the fajitas in a skillet over medium heat until warmed through. Or, microwave in 30-second intervals.

More Serving Suggestions

You don’t have to use this crockpot chicken fajitas recipe for fajitas! You can pile it onto buns with avocado slices and make Tex-Mex sandwiches.

Or, serve it over Mexican rice and black beans, or use it as a burrito filling (or in a burrito bowl!). You can even make it into cheesy sheet pan quesadillas, maybe with some refried beans on the side!

If your family hates having the same meal two nights in a row, you can easily reinvent the leftovers and make something brand new!

FAQs

Is it okay to put raw chicken in a slow cooker?

Yes, it is safe to put raw chicken in a slow cooker. However, you need to be sure that it reaches an internal temperature of 165ºF before eating.

How should chicken be cut for fajitas?

For this crockpot chicken fajitas recipe, I use whole chicken breasts rather than cutting them into pieces. Then, once they’re finished cooking, I shred them to pieces. 

Can I leave chicken in a slow cooker overnight?

No, for food safety reasons, I do not recommend leaving chicken in a slow cooker overnight. If you want to get a head start on this recipe, you can assemble everything in the crockpot insert, and refrigerate it overnight. Then, cook it in the morning.

Are crockpot chicken fajitas healthy?

Yes, crockpot chicken fajitas are a healthy option. However, it does depend on the toppings you add! Chicken breasts are a lean protein, and unlike traditional fajitas, there’s no oil needed for cooking.

More Tex-Mex Dinner Ideas

Three tortilla shells stuffed with crockpot chicken fajitas.

Crockpot Chicken Fajitas

This crockpot chicken fajitas recipe takes a Tex-Mex favorite and makes it even easier by cooking it in a slow cooker! It’s a kid-friendly dinner that can be customized to your family’s tastes, so everyone will love it.
No ratings yet
Course: Dinner
Cuisine: Mexican
Servings: 6 – 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Equipment

  • crockpot
  • Mixing bowl

Ingredients  

  • Nonstick cooking spray
  • 1 yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic smashed
  • 1 jar medium or hot salsa 16 oz
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 pound boneless skinless chicken breasts
  • Flour tortillas

Serving Suggestions:

  • Shredded Mexican style cheese
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Lime wedges
  • Fresh cilantro

Instructions 

  • Spray the inside of a large crockpot with nonstick cooking spray.
    Nonstick cooking spray
  • In a large bowl, stir together the onion, peppers, garlic, salsa and spices until combined. Spread half along the bottom of the slow cooker.
    1 yellow onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic, 1 jar medium or hot salsa, 1 ½ teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 2 teaspoons kosher salt, ½ teaspoon black pepper
  • Lay the chicken breasts over the top, followed by the remaining salsa mixture.
    1 pound boneless
  • Cook for 3 to 4 hours on high, or 6 to 7 hours on low until the chicken is completely cooked throughout. If using a probe thermometer, the chicken will read 165 F when done.
  • Pull the chicken from the slow cooker. Let cool for 5 minutes until you are able to shred it into bite sized pieces with a fork. Add the pulled chicken back to the slow cooker. Mix together and serve with desired accompaniments.
    Flour tortillas, Shredded Mexican style cheese, Sour cream, Guacamole, Pico de gallo, Lime wedges, Fresh cilantro

Notes

*Nutrition information does not include tortillas or toppings. 

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 13g | Protein: 18g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1371mg | Potassium: 648mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1351IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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