Crockpot Chicken Fajitas combine tender chicken, onions, and peppers cooked in a flavorful spice blend for an easy, delicious dinner.
Crockpot Chicken Fajitas
Chicken Fajitas are hands down one of my favorite meals. Grilled fajita meat is amazing, but sometimes I’m all about the ease of a crockpot!
On busy days when I’m running around and need dinner ready the moment we walk through the door, the crockpot is a total lifesaver. So, I set out to perfect fajitas in the slow cooker. After testing and tweaking the seasoning, veggies, and chicken, I can confidently say these fajitas are a big win.
Pile them high with your favorite toppings, and you’ve got the easiest, most flavorful dinner waiting for you!
Ingredients
Here’s what you’ll need to make Crockpot Chicken Fajitas:
- Olive oil and onion: Cook onion in oil for a sweeter, better flavor. Raw onions stayed too firm and didn’t taste as good in testing.
- Chicken thighs: Trim large pieces of fat, but leave a little for extra flavor.
- Diced green chiles: Use mild for less spice; fire-roasted more flavor!
- Diced tomatoes: Fire-roasted gives a great smoky flavor. No need to drain!
- Bell peppers: Use red, yellow, and green for sweet, bright colors.
- Garlic: I use both minced garlic and garlic powder for even more flavor.
- Chili powder, cumin, and paprika: Adds warm and rich flavors.
- Onion powder: Makes the onion flavor pop.
- Salt and pepper: Pulls all the flavors together. Add more if needed.
Crockpot Chicken Fajitas Make A Great Freezer Meal!
To make a freezer meal, cook the onions and let them cool. Add everything to a freezer bag, press out the air, seal, and freeze. Thaw overnight in the fridge and cook in the crockpot as directed.
Crockpot Chicken Fajitas Toppings
- Cheese: Mexican blend or freshly shredded sharp cheddar is delicious.
- Sour cream: Use light or regular for a nice creamy finish.
- Guac or avocado slices: Creamy and fresh to help balance the spice!
- Cilantro and lime: Brightens and adds a fresh, herby flavor.
- Pickled red onions: Adds a nice tangy flavor.
- Salsa: Choose mild, medium, or spicy. Or try pico de gallo!
- Cilantro-Lime Sauce: My favorite topping for all things Mexican!
Crockpot Chicken Fajitas Serving Ideas
- Tortillas: Use warmed flour tortillas for added flavor (see quick tip below).
- Rice bowls: Serve over cilantro lime rice or plain white rice.
- Salad: Make a fajita salad with lettuce, your favorite toppings, and cilantro-lime dressing.
Quick Tip
To char tortillas, place them directly over a gas flame or in a dry skillet over medium heat. Cook for 10-20 seconds per side until lightly charred and warmed. Flip with tongs and serve warm.
Storage
Keep leftover chicken and veggies in a sealed container in the fridge for up to 4 days. Store tortillas and toppings apart. Warm chicken in the microwave or on the stove.
More Crockpot Favorites:
- Crockpot Cowboy Casserole with potatoes and sausage
- Crockpot BBQ Chicken loaded on a bun with slaw
- Black Beans made from scratch
- Crockpot Chicken Tacos with an amazing seasoning!
- Crockpot Chicken Stew with potatoes and carrots
Crockpot Chicken Fajitas
Equipment
- CrockPot 6-quart
Ingredients
Optional
- 1 tablespoon olive oil
- 1 large yellow onion halved and very thinly sliced
Add To Crockpot
- 2 pounds boneless skinless chicken thighs
- 1 (14.5-ounce) can diced tomatoes undrained, I like fire-roasted
- 3 bell peppers thinly sliced (I use 1 red, 1 yellow, and 1 green)
- 4 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon white sugar optional
- 1 large lime 2 tablespoons juice
For Serving
- 12 6-inch flour tortillas fajita-sized
- Toppings as desired sour cream, salsa, guacamole or sliced avocados, shredded cheese, cilantro-lime sauce
Instructions
- Optional Step – Sauté Onions: Heat olive oil in a large pan over medium-high heat. Add the sliced onion with a pinch of salt and sauté until browned. Transfer the onions to the slow cooker.
- Trim large pieces of fat and gristle from the chicken thighs (a little fat left is great for flavor). Add chicken, diced tomatoes, bell peppers, garlic, and all the seasonings to the slow cooker. Stir well, pressing everything into an even layer. Ensure chicken thighs are smooth-side down and not bunched up.
- Cover and cook on high for 2 1/2 to 4 hours or low for 3 to 6 hours. Check that the chicken is fully cooked (165°F) and tender—it should shred easily.
- Remove the chicken and shred or thinly slice it. Scoop out about 1 cup of liquid from the slow cooker and set it aside. Return the shredded chicken to the slow cooker and stir gently. Add lime juice and mix well. Gradually stir in as much or as little of the reserved liquid as needed to adjust the flavor and consistency. Taste and adjust the seasonings, adding sugar if needed.
- Use a slotted spoon or tongs to serve the chicken and veggies on charred tortillas (see note 1). Top with your favorites, like shredded cheese, sour cream, pickled red onions, cilantro-lime sauce, guacamole, or avocado. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
