Slow Cooker Chicken Fajitas
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These Slow Cooker Chicken Fajitas are about to become your new weeknight go-to. Just toss everything in the crockpot and let the magic happen. You get tender, flavorful chicken with perfectly cooked peppers and onions, all ready to pile into warm tortillas. It’s the kind of set-it-and-forget-it dinner that makes you feel like a meal prep genius.
Looking for the perfect side to serve with your fajitas? We suggest my easy skillet queso, guacamole, or blender salsa!
Why This Recipe’s A Keeper
- Easy slow cooker dinner: Toss everything in and walk away. Perfect for busy nights.
- Meal prep friendly: Make a big batch and enjoy it all week in tacos, bowls, or wraps.
- Set it and forget it recipe: Minimal prep and zero babysitting. Your slow cooker does all the work.
These Slow Cooker Fajitas are the ultimate fix-it-and-forget-it dinner. With tender chicken, colorful peppers, and bold fajita seasoning, they pack all the flavor of your favorite Tex-Mex spot without the fuss. Just toss everything in the slow cooker, let it simmer, and come back to a meal that basically made itself.
The best part? It’s endlessly customizable. Serve it in tortillas, over rice, or in a salad bowl with your favorite toppings. Whether you’re feeding a hungry family or prepping lunches for the week, this recipe keeps things simple, satisfying, and seriously delicious.
Before You Start Cooking
The beauty of these chicken fajitas in the slow cooker is how easy they come together with just a handful of simple, flavorful ingredients. Most of them are probably already in your kitchen, and each one plays a key role in making these fajitas juicy, bold, and packed with flavor.
- Chicken: Boneless, skinless chicken breasts or thighs both work great. Thighs give you a bit more flavor and stay extra tender in the slow cooker.
- Bell peppers: Use a mix of red, green, and yellow for that classic fajita color and sweet bite. Slice them into strips so they cook evenly.
- Onion: A yellow or red onion works best, sliced thin so it softens and adds that caramelized flavor to every bite.
- Garlic: Freshly minced garlic adds a layer of depth and richness. If you’re short on time, a spoonful of jarred minced garlic works too.
- Fajita seasoning: You can use a store-bought packet or make your own with chili powder, cumin, paprika, and garlic powder.
- Lime juice: Brightens everything up and cuts through the richness of the chicken. Squeeze fresh if you can.
- Salsa: Just a bit adds moisture and tons of flavor. Choose your favorite mild or medium store-bought salsa or homemade if you’re feeling extra.
With these ingredients, dinner basically cooks itself. Just layer them in your slow cooker, let the flavors blend all day, and come home to a ready-to-serve, crowd-pleasing meal.
Jesseca’s Recipe Review
These crock pot fajitas are my secret weapon on busy nights. The chicken turns out so tender, the peppers are perfectly soft, and the flavor is restaurant-level good with almost zero effort. It’s a dinner my whole family actually agrees on, which feels like a small miracle.
Tip from Jesseca:
If you want extra flavor, sear the chicken in a hot skillet for 2–3 minutes per side before adding it to the slow cooker. It’s an optional step, but that golden crust adds a deeper, smoky fajita flavor that’s totally worth it.
Customize It
This recipe is super flexible, so feel free to tweak it based on what you have or what your family loves:
- Swap the protein: Try boneless skinless chicken thighs for extra flavor, or go with sliced steak or shrimp (just add shrimp in the last 30 minutes so it doesn’t overcook).
- Make it vegetarian: Replace the chicken with drained black beans, pinto beans, or even sliced portobello mushrooms for a plant-based twist.
- Spice it up: Use hot salsa, add a diced jalapeño, or mix in a dash of cayenne pepper to give it a kick.
- Change up the salsa: Use a smoky chipotle salsa, salsa verde, or even pineapple salsa for a totally different flavor vibe.
With these simple swaps, you can make this recipe fit any craving or dietary need without sacrificing flavor.
Fajita Topping Ideas
Toppings are where fajitas go from good to build-your-own perfection. Here are some tasty options to mix and match, depending on what you’re craving:
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all melt beautifully.
- Sour cream or Greek yogurt: Adds a cool, creamy contrast to the warm, spiced chicken.
- Guacamole or sliced avocado: For that rich, buttery bite (and bonus points for healthy fats).
- Fresh cilantro: A sprinkle on top adds brightness and a pop of color.
- Pico de gallo or diced tomatoes: Brings freshness and a juicy bite.
- Pickled red onions: Tangy, slightly sweet, and totally addictive.
- Squeeze of lime: A little extra acidity balances all the flavors.
- Hot sauce or salsa: Go mild, smoky, or fiery. Whatever fits your mood.
Let everyone build their own and make dinner feel like a fun, low-key taco night.
Recipe FAQs
Yes, but for food safety, it’s best to thaw it first. If using frozen, make sure your slow cooker reaches a safe temperature quickly. Don’t cook on low from frozen.
It should be cooked through and shred easily with a fork. Internal temp should reach 165°F.
Nope! Just layer the ingredients, cover, and let the slow cooker do its thing. Stirring isn’t necessary until you’re ready to shred the chicken.
Storage and Make-Ahead Instructions
These fajitas are perfect for meal prep or stashing away for later. Here’s how to keep them fresh and flavorful:
- To Store: Let the fajitas cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- To Freeze (Cooked): Once cooled, portion the fajita mixture into freezer-safe bags or containers. Remove as much air as possible and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead (Freezer Meal Style): Add raw chicken, fajita seasoning, lime juice, and a drizzle of oil to a gallon-size freezer bag. Toss in the sliced peppers, onions, and garlic. Seal tightly, remove air, label, and freeze flat. When ready to cook, thaw in the fridge overnight and dump straight into the slow cooker. Cook as usual.
This recipe is freezer-friendly, fridge-friendly, and sanity-saving. Perfect for busy weeks or lazy dinner days.
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Slow Cooker Chicken Fajitas
Ingredients
- 1 lb chicken breast
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 yellow onion (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon taco or fajita seasoning
- 2 tablespoons lime juice
- 1 cup salsa
Instructions
- Place the chicken breasts in the bottom of your slow cooker in a single layer. Sprinkle half of the fajita seasoning evenly over the top.
- Add the sliced bell peppers, onion, and minced garlic over the chicken. Sprinkle with the remaining fajita seasoning, then pour the lime juice and salsa evenly over the top.
- Use tongs or a large spoon to gently toss the ingredients so the chicken and vegetables are coated with the seasoning and salsa mixture.
- Cover and cook on low for 4 to 6 hours, or until the chicken is fully cooked and the peppers are tender. Chicken should easily shred with two forks.
- Once cooked, shred the chicken directly in the slow cooker and stir to combine everything. Serve warm with tortillas and your favorite toppings like sour cream, avocado, or shredded cheese.
How To Freeze For Later
- In a large gallon-size freezer bag, combine raw chicken, fajita seasoning, lime juice, and a tablespoon of oil (optional for added moisture). Seal the bag and gently toss to coat the chicken.
- Add the sliced onions and bell peppers to the bag. Seal tightly, removing as much air as possible to prevent freezer burn.
- Label with the recipe name and date, then freeze flat. When ready to use, thaw in the fridge overnight and cook as directed above.
Notes
- Add the peppers and onions the last hour of cooking for a more crisp finish. Adding at the beginning gives you a softer pepper and onion.
- No fajita seasoning? No problem! Substitute with 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon each onion and garlic powder.
- I like to use Trader Joe’s Hatch Chile Salsa, but you can really use any salsa type!
- We also add mushrooms to this recipe occasionally.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can you substitute frozen chicken breasts or do they need to be thawed? If frozen, what cooking instructions would apply?
Hi Deborah, The USDA recommends thawing poultry before slow cooking to ensure it reaches a safe temperature quickly. However, many people successfully cook frozen chicken in a slow cooker by adjusting the cooking time. If using frozen chicken breasts, increase the cooking time to 6-7 hours on LOW or 3-4 hours on HIGH. Use a meat thermometer to ensure the internal temperature reaches 165°F before serving. Cooking frozen chicken may release more liquid, making the fajitas a bit saucier. For best results, I recommend thaw the chicken overnight in the fridge before cooking, but if you’re short on time, the above adjustments should work!
Jessica, this was outstanding! Threw it together in minutes and enjoyed a scrumptious fajita for dinner. Thank you so much for sharing. I am definitely making up some frozen meal packs for when I have company. I used thighs instead and it took 4 hrs if anyone wants to know.
Pat, this makes my day! I’m so glad you loved it. Great idea to make frozen meal packs—future you is going to thank you! And thanks for sharing the cook time for thighs—super helpful. Hope your guests love it just as much!
Hi! If I’m making this as a freezer meal do I add the salsa in the bag to freeze? Or iis it better to put it in the crockpot separately when I’m ready to cook the meal?
You can do it either way. I put it in when freezing, but occasionally forget and add it when we’re ready to cook.
This smelled very good while cooking but on trying, it was watery and lacking taste. The peppers were quite soggy.
Hi Irene, Thanks for giving the recipe a try and sharing your feedback. If the fajitas turned out a bit watery, you could try cooking with the lid slightly off toward the end to help some of the moisture evaporate. For the peppers, adding them in a little later can keep them more crisp. I hope these tips help if you decide to make it again!