Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are quick and easy, made with simple ingredients like chicken, bell peppers, onions, and fajita seasoning, perfect for a weeknight dinner!
Slow Cooker Chicken Fajitas is one of my favorite meals on busy weeknights, because it’s made with only a few simple ingredients like bell peppers, onion, and chicken breast. You’ll only need a few minutes of prep time for a hot dinner that feeds a crowd. I like to serve these with corn tortillas, sour cream, guacamole, shredded cheese, lettuce, lime wedges, and cilantro. My family also likes to make rice bowls or burritos to meal prep for lunches during the week.
If you loved this recipe, you’ll also love my Slow Cooker Chicken Tacos, and my Slow Cooker Chicken Tortilla Soup!
Table of contents
Why You’ll Love This Recipe
Set it and Forget it – Throw everything into the slow cooker and come back later for a hot dinner ready and waiting! Just prep any toppings and some corn tortillas to serve on the side for a complete meal.
Easy Cleanup – This is a one-pot recipe, making this really easy to clean at the end of the night!
Ingredients You’ll Need
Chicken. I use boneless skinless chicken breasts but you could also use boneless skinless chicken thighs if you prefer dark meat.
I don’t recommend using frozen chicken because it will release too much water.
Peppers. I like to use bell peppers, any color will work. If you want a little more heat, add some poblano peppers or jalapeno peppers with the bell peppers.
Onion. You can use yellow onion, red onion, white onion, or Vidalia onion for this recipe.
Extra Virgin Olive Oil. I like to use some olive oil to help the seasoning stick to the chicken and peppers. You can also use vegetable oil or avocado oil.
Fresh Lime Juice. This adds a bright flavor to the seasoning mixture. You can also use lemon juice. I like to serve some extra lime wedges on the side.
Worcestershire Sauce. Make sure the one you pick is gluten free, because this can vary by brand. This adds a really nice depth of flavor to the fajitas. You can also use gluten free soy sauce.
Spices. You can use a fajita seasoning mix if you have it. For this recipe, I’m just using some chili powder, oregano, paprika, onion powder, garlic powder, ground cumin, kosher salt, and black pepper.
You can also use fresh garlic for more flavor.
Kitchen Tools
For these crockpot chicken fajitas you’ll need a 6-7 quart slow cooker.
How to Make Slow Cooker Chicken Fajitas
Add half of the pepper and onion slices to the crockpot. Place the chicken on top of the peppers in a single layer.
In a small bowl, whisk together the olive oil, Worcestershire sauce, lime juice, and spices. Pour half over the chicken. Add the rest of the peppers and onion, then the rest of the seasoning on top.
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Close the slow cooker lid and cook on high for 2 1/2 – 3 hours, or on low for 4-5 hours, or until the chicken is cooked through. Remove and cut into pieces (you can also shred the chicken instead).
Place the chicken back into the slow cooker and stir everything together. Serve with corn tortillas and extra lime wedges.
Recipe Variations
- Make these chicken fajitas spicy with some red pepper flakes, cayenne pepper, hot sauce, or pickled jalapenos.
- You can make this with other proteins like beef or pork, but the cooking time might change.
- Try adding other veggies like mushrooms, potatoes, diced tomatoes, green chilies, zucchini, butternut squash, or green beans. Or add a jar of your favorite salsa. This also works well served with a side salad.
- Keep this low-carb by serving on top of cauliflower rice or with lettuce wraps.
Recipe Tip! I don’t add any additional liquid in this recipe because the chicken and peppers will release liquid as they cook. Use a ladle to remove and discard some of the chicken broth if it’s too much.
Frequently Asked Questions
As always, this is best when served right out of the crockpot. But leftovers stored in the refrigerator are also still good the next day! I like to make this for meal prep, so I have healthy meals for the next few days.
Recipe Tip! I like to slice the chicken, but you can also shred it with two forks instead and stir it back in. Or remove the chicken and veggies to a serving plate with a slotted spoon.
More Slow Cooker Recipes
- Crock Pot Chicken Parmesan
- Slow Cooker BBQ Chicken
- Slow Cooker Cream Cheese Chicken
- Slow Cooker Chicken and Potatoes
Storage
Refrigerate leftover slow cooker chicken fajitas for 3-4 days in an airtight container.
Freeze crockpot fajitas for 2-3 months in a freezer-safe container.
Cooking Tips
- Chicken breast can dry out pretty quickly. I usually check this with a meat thermometer in the thickest part right at 2 1/2 hours. Different slow cookers can cook at different rates.
- You can slice the chicken or use two forks for shredded chicken, because it will be falling apart when it’s done.
- If you want to serve this with corn tortillas, either cook them in a pan or over an open flame (like on the grill) for a few seconds per side, or wrap them in a wet paper towel and microwave for about a minute.
- Serve these chicken fajitas with queso fresco, lime wedges, sour cream, pico de gallo, and fresh cilantro.
- Try making your own homemade fajita seasoning if you’d like to make a big batch to save for the next fajita night. Or try using my homemade taco seasoning.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Slow Cooker Chicken Fajitas
Equipment
- 1 6-7 quart slow cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 medium bell peppers, (any color) cored and sliced
- 1 large yellow onion, sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Worcestershire sauce, gluten free
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- In the slow cooker pot, add half of the pepper and onion slices. Place the chicken on top of the peppers in a single layer.
- In a small bowl, whisk together the olive oil, Worcestershire sauce, lime juice, and spices. Pour half of the spice mixture over top of the chicken. Add the rest of the peppers and onion, then the rest of the seasoning on top.
- Close the slow cooker lid and cook on high for 2 1/2 – 3 hours, or on low for 4-5 hours, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the slow cooker and cut into pieces.
- Place the chicken back into the slow cooker and stir everything together. Serve with corn tortillas and extra lime wedges.
Notes
- The chicken and veggies will release liquid as they cook. Use a ladle to remove and discard some if it’s too much.
- I usually check this with a meat thermometer in the thickest part right at 2 1/2 hours. Different slow cookers can cook at different rates.
- You can slice the chicken or use two forks for shredded chicken.
Nutrition
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