crockpot chicken fajita recipe

Written ByJenny Smyth Posted on
crockpot chicken fajita recipe
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The Best crockpot chicken fajita recipe

I have been making this crockpot chicken fajita recipe for my family for years, and it’s always a hit. My kids love the flavors and textures of the dish, and it’s easy to customize to their tastes.

I like that it’s a hearty, filling meal that can be served on its own or with some crusty bread or over rice. The best part is that it’s incredibly easy to make – just throw all the ingredients into the crockpot in the morning, and come home to a delicious meal.

I’ve tried other recipes before, but this one is by far the most flavorful and satisfying. My family asks for it frequently, and I’m happy to oblige.

One of the things I love about this recipe is that it’s so versatile – you can serve it as a main course, or use the leftovers to make tacos or burritos. The chicken is tender and juicy, and the spices give it a nice depth of flavor.

Plus, it’s relatively healthy compared to some other recipes out there. I’ve made this recipe for potlucks, family gatherings, and even just a quick weeknight dinner.

It’s always a crowd-pleaser.

Crockpot Chicken Fajita

Crockpot Chicken Fajita

4.7 from 1810 votes

This crockpot chicken fajita recipe delivers tender, flavorful chicken with bell peppers and onions, all slow-cooked to perfection. It is an easy, hands-off meal that brings the taste of fajitas to your dinner table with minimal effort.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Fajitas

1.5 lbs boneless skinless chicken breasts
3 bell peppers (mixed colors), sliced
1 large onion, sliced
3 cloves garlic, minced
1 packet (1 oz) fajita seasoning mix
1/2 cup chicken broth
2 tbsp olive oil
Juice of 1 lime
Salt and pepper to taste

For Serving

8 small flour tortillas
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 avocado, sliced

👨‍🍳Directions

1Place the sliced bell peppers, sliced onion, and minced garlic in the bottom of the crockpot.
2Season the chicken breasts with salt and pepper on both sides, then lay them on top of the vegetables.
3In a small bowl, whisk together the fajita seasoning mix, chicken broth, olive oil, and lime juice until well combined.
4Pour this mixture evenly over the chicken and vegetables.
5Cover the crockpot with its lid and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
6The vegetables should be tender but not mushy.
7Using tongs, transfer the chicken to a cutting board and shred it with two forks.
8Return the shredded chicken to the crockpot and stir to combine with the peppers and onions.
9Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
10Serve the fajita mixture in the tortillas with sour cream, cheese, cilantro, and avocado slices.

🔧Equipment

Crockpot (slow cooker)
Cutting board
Chef’s knife
Measuring spoons
Tongs
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier version, add a diced jalapeno with the vegetables. You can also use chicken thighs for extra moisture. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Crockpot Chicken Fajita Works

This crockpot chicken fajita recipe is always a good idea for any occasion because it is so easy to put together and feeds a crowd without stress. I love that I can set it and forget it, then serve a warm, satisfying meal that everyone enjoys. It works perfectly for family gatherings, potlucks, or even a simple Tuesday dinner.

For storage, let the fajita mixture cool completely before transferring it to airtight containers. It keeps in the fridge for up to four days. To reheat, warm it in a skillet over medium heat or in the microwave until hot.

You can also freeze it for up to three months. Thaw overnight in the refrigerator and reheat as needed. Serve with your favorite toppings like guacamole, salsa, and fresh cilantro.

❓ Frequently Asked Questions About Crockpot Chicken Fajita

Q: What kind of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you’re looking for a leaner option, breast meat is a good choice. However, if you prefer a richer flavor and more tender meat, thighs are the way to go.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance by preparing all the ingredients ahead of time and storing them in separate containers in the refrigerator overnight. In the morning, simply add all the ingredients to the crockpot and cook as usual.

Q: Do I need to add any additional spices or seasonings?

A: This recipe has a nice balance of flavors from the spices and herbs, but if you prefer a stronger flavor profile, you can certainly add additional spices or seasonings to taste.

Q: Can I use frozen chicken for this recipe?

A: Yes, you can use frozen chicken for this recipe. However, keep in mind that frozen chicken will take longer to cook than fresh chicken. Simply thaw the chicken in cold water or according to package instructions before adding it to the crockpot.

Q: How long does this recipe take to cook?

A: This recipe typically takes 6-8 hours on low in a crockpot or 3-4 hours on high. You can also cook it faster on high heat if you’re short on time.

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