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HomeRecipesSlow Cooker

Easy Crockpot Chicken Fajitas

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By: IsabelPosted: 9/24/18

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These easy crockpot chicken fajitas are made with only 6 ingredients! Serve in tacos for a weeknight meal or in burrito bowls and salads for a healthy lunch! (gluten free, paleo, low carb)

Crockpot chicken fajitas on a white plate surrounded by corn tortillas, cilantro and sour cream.

Get ready because these crockpot chicken fajitas are going to become a staple in your kitchen for weeknight meals and easy lunches!

I love my slow cooker so much. I use it for soups, stews and meats a few times a month throughout the year, and at least once a week when the weather gets chilly. Not only does it make juicy and flavorful dishes that make the house smell amazing, but it’s so simple and easy to use, it’s perfect for those lazy days when you just want to set the slow cook timer and then forget about it.

Since it’s now officially fall (hello there, sweater weather!), I’m going to be using it on the regular so definitely expect more slow cooker recipes on Isabel Eats. Join me in kicking off slow cooker season with these crockpot chicken fajitas!

Chicken breasts topped with fajita spice rub in a large black crockpot.

These crockpot fajitas are made with only 6 easy to find ingredients that you probably already have in your fridge. Even though they’re fairly ordinary on their own, through the magic of the slow cooker, all the flavors come together to make delicious fajitas without much effort!

Ingredients in Crockpot Chicken Fajitas

  • Chicken – I used boneless, skinless chicken breasts to keep things on the lighter side, but you can use chicken thighs instead for a richer and juicier flavor.
  • Taco seasoning – I’m a big fan of making your own taco seasoning instead of buying pre-made store bought packets. Not only does it save me money in the long run, but it also ensures that my seasoning blend is free of fillers, preservatives, added sugar or funky ingredients that are often found in the pre-made packets. Here’s a super easy recipe for homemade taco seasoning that I love.
  • Diced tomatoes – 1 10-ounce can is all you need. I used regular diced tomatoes, but you can use any of the canned varieties like fire-roasted, with garlic and onion or with green chiles. Any of those will work.
  • Diced green chiles – A 4-ounce can of green chiles will do the trick. You can use either mild or hot depending on your preference. I usually try to use the hot version if I can find it at the store, but both will work.
  • Bell peppers – You can use any color you choose! I used red and yellow bell peppers for these photos, but I often use mostly green bell peppers since they’re usually cheaper in the grocery store.
  • Lime juice – Don’t forgo adding in some freshly squeezed lime juice at the end or right before serving. You’d be surprised at how much of a difference it makes!
Chicken fajitas made with shredded chicken and fajita bell peppers in a large crockpot.

How to make Crockpot fajitas

  1. Place the diced tomatoes and green chiles in the slow cooker. Place the chicken breasts on top and season them with taco seasoning.
  2. Cover and cook on high for 3 hours.
  3. Add in the sliced bell peppers, cover and cook for 1 more hour.
  4. Remove the chicken from slow cooker, shred with a fork and place it back in the slow cooker.
  5. Add in some freshly squeezed lime juice, mix everything together and taste. Season with salt to taste.

Serving Suggestions

My personal favorite way of serving chicken fajitas is in warm corn tortillas topped with fresh cilantro and cotija cheese, but here are a few other ideas to jazz up your weeknight meals:

  • in a burrito bowl with rice, lettuce, beans and sour cream
  • on a tostada with refried beans
  • in a gordita with your favorite salsa
  • on sopes with lots of beans and cheese
Crockpot chicken fajita tacos topped with cheese on a white plate.

More easy recipes

  • Carnitas
  • Sheet Pan Steak Fajitas
  • Crockpot Stuffed Peppers

Recipe

4.56 from 77 votes

Easy Crockpot Chicken Fajitas

Serves: 10 servings
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These easy crockpot chicken fajitas are made with only 6 ingredients! Serve in tacos for a weeknight meal or in burrito bowls and salads for a healthy lunch! (gluten free, paleo, low carb)
Prep: 10 minutes
Cook: 4 hours
Total : 4 hours 10 minutes
These easy crockpot chicken fajitas are made with only 6 ingredients! Serve in tacos for a weeknight meal or in burrito bowls and salads for a healthy lunch! (gluten free, paleo, low carb) 

Ingredients

  • 2 1/2 pounds boneless skinless chicken breasts
  • 1 10-ounce can diced tomatoes
  • 1 4-ounce can diced green chiles
  • 2 tablespoons homemade taco seasoning or 1 packet of store-bought taco seasoning
  • 3 bell peppers, sliced into long strips
  • juice of 1 lime

Instructions

  • Add diced tomatoes and diced green chiles into the slow cooker. Place the chicken breasts on top and season them with taco seasoning.
  • Cover and cook on high for 3 hours.
  • Add the sliced bell peppers on top of the chicken, cover and cook for 1 more hour.
  • Remove the chicken from slow cooker and shred with a fork. Transfer the shredded chicken back into the slow cooker.
  • Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary.

Nutrition Information

Serving: 1/10th of recipe Calories: 140kcal (7%) Carbohydrates: 6g (2%) Protein: 23g (46%) Fat: 3g (5%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 0g Monounsaturated Fat: 1g Trans Fat: 0g Cholesterol: 55mg (18%) Sodium: 398mg (17%) Potassium: 335mg (10%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 250IU (5%) Vitamin C: 151mg (183%) Calcium: 30mg (3%) Iron: 1.6mg (9%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
These easy crockpot chicken fajitas are made with only 6 ingredients! Serve in tacos for a weeknight meal or in burrito bowls and salads for a healthy lunch! (gluten free, paleo, low carb)
Did you Make my Easy Crockpot Chicken Fajitas?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Recipe Rating:




  1. Michelle McAlary says

    Posted on 1/29 at 4:37 am

    5 stars
    Super easy to make and definitely the lime juice was an unexpected winner. Simply delicious and the recipe as stated made loads. I had to substitute picked jalapeños for the green chiles as couldn’t get any in my shops. So I diced up a small handful of the jalapeños instead and worked well

    Reply
  2. Hann says

    Posted on 6/30 at 3:30 pm

    Can you use frozen chicken?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 7/1 at 3:53 pm

      Hi! Yes, you can. Make sure to adjust your cook time or defrost before putting it in your crockpot.

      Reply
  3. Tasha says

    Posted on 1/4 at 3:28 pm

    Can you use lemon juice instead of like?

    Reply
    • Tasha says

      Posted on 1/4 at 3:29 pm

      *lime juice

      Reply
  4. Angie says

    Posted on 11/17 at 12:54 pm

    Could you use frozen chicken breast?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/3 at 10:43 am

      Hi Angie! Yes you can use them, it just may take longer to cook.

      Reply
  5. Donna says

    Posted on 11/11 at 6:27 pm

    Can I cook this on low while I’m at work?

    Reply
    • Isabel says

      Posted on 5/14 at 3:45 pm

      Yes! I would do it on low, and then when you come home from work, add the peppers in. Otherwise they’re get super soggy.

      Reply
  6. Sarah says

    Posted on 11/10 at 7:47 am

    Are you supposed to drain the tomatoes?

    Reply
    • Isabel says

      Posted on 5/14 at 3:47 pm

      No.

      Reply
    • J.J. says

      Posted on 6/24 at 5:18 pm

      I’ve made it without either lime or lemon and it’s still always fabulous! I make this about once a week. (Thank you so much for an awesome recipe!) It’s also great over tortilla chips (i.e. nachos, add shredded cheddar and microwave for quick “meal.”

      Going to try it this weekend (for game night) over the Walking Taco Fritos/Doritos brand Snack Bags w/the tear off tops + thicker packaging [meaning: not just over any ole bag of Fritos/Doritos, as those packages may not be as sturdy/heatproof] ;o)

      I also like to use cut up sweet peppers vs bell peppers as they seem a bit more ‘sturdier’ in the final result. Of course the longer you wait to add to that last hour, the crisper they will be.

      Yummmmmm!

      Reply
  7. Rebecca says

    Posted on 10/17 at 6:03 pm

    How much is 1/10th of the recipe? In cups or grams or whatever?

    Reply
  8. Lauren says

    Posted on 10/10 at 11:29 am

    This recipe looks great! I do want to add onions though. Should I add the onions in at the beginning or add them for the last hour with the peppers?

    Reply
    • Isabel says

      Posted on 10/10 at 6:38 pm

      I would add them with the peppers. I hope you love it!

      Reply
  9. Dana says

    Posted on 10/6 at 3:53 pm

    Does it freeze ok?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 5/10 at 12:55 pm

      Hi! Yes, you can freeze this recipe and reheat later! The texture of the vegetables won’t be quite the same, but it will still taste delicious.

      Reply
  10. Tiffani says

    Posted on 10/3 at 2:17 pm

    Hello, Can you add onions?

    Reply
    • Isabel says

      Posted on 10/5 at 4:36 pm

      Yes! Onions would be perfect.

      Reply
  11. Emily says

    Posted on 9/27 at 5:13 pm

    5 stars
    I made it at work for our taco bar. The whole pot was gone within the first ten minutes!! I’m making it again tonight at home tonight.

    Reply
  12. Cecelia says

    Posted on 8/3 at 12:46 pm

    If I add onions, can I use frozen?

    Reply
  13. Patty says

    Posted on 7/27 at 2:20 pm

    Making this for dinner tonight!

    Reply
  14. Michelle Lynn says

    Posted on 6/14 at 11:51 pm

    I want to make this!
    Do you drain the tomatoes and green chilies?
    Do you add water when you place the chicken in the crockpot?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 5/10 at 12:38 pm

      You do not have to drain the green chiles and tomatoes or add water when you put the chicken in the crockpot.

      Reply
  15. Keke says

    Posted on 5/31 at 12:29 pm

    5 stars
    I’ve made this more than once and it comes out awesome every time. Thanks for the easy delicious crockpot recipe.

    Reply
    • Isabel says

      Posted on 6/1 at 11:34 am

      Thanks, Keke! So glad you like it!

      Reply
  16. Carley says

    Posted on 3/9 at 12:59 pm

    5 stars
    Sooo tasty! 😋😋😋😋

    Reply
    • Isabel says

      Posted on 3/15 at 11:29 am

      Thank you so much!

      Reply
  17. Erin says

    Posted on 1/30 at 8:06 pm

    2 stars
    I was quite disappointed with this recipe unfortunately. I’m not sure what went wrong, but the fajitas turned into a soupy mess. There was so much liquid left over after cooking!! Even after shredding the chicken, the liquid was not absorbed. I made a batch of the taco seasoning recommended, but it would have been nice to know about how much to use in the fajita recipe. I definitely under seasoned everything, but that was my fault! Maybe there is something that causes my slow cooker to produce excess juice, but on the whole, the proportions of ingredients just didn’t work out at all.

    Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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