So easy and so delicious! Crockpot Chicken Fajitas come together with just about 5 minutes prep and a few simple ingredients. Throw chicken, sliced peppers, onions, salsa and spices together in the crockpot and walk away! Once cooked, add fresh lime juice and stuff this mixture into warm tortillas with all of your favorite toppings for an incredible Mexican meal. These slow cooker chicken fajitas are on my regular dinner menu rotation, and they’re always a hit!

Shredded chicken with Pico de Gallo and guacamole on a flour tortilla.

We all could use more slow cooker recipes in our lives… am I right? Dinnertime seems so much easier and stress-free when I have a meal (or most of a meal) all ready to go when 5:00 rolls around, and I’m always looking for new recipes to try in my slow cooker.

Besides the obvious ease of slow cooker meals, do you want to know my favorite part of using them? I don’t have to turn on the oven! When the dog days of summer hit, and my air conditioning bill is through the roof, the LAST thing I want to do is turn on my oven for anything. So I can either eat a salad, coax my husband into firing up the grill, or use my slow cooker. Nine times out of ten, the slow cooker wins!

I make these crock pot chicken fajitas all of the time! They are so easy, super flavorful, and piled high with fresh toppings. You’re going to love them!

Crockpot Chicken Fajitas served with guacamole, Pico de Gallo and lime wedges.

Ingredients needed

All simple ingredients you can easily find at the grocery store without too much hassle! Be sure to use a flavorful salsa that you love because this is where much of the flavor in this recipe will come from! Here’s what you’ll need:

  • Fajita seasoning – I like to make my own fajita and taco seasoning instead of buying pre-made store bought packets. Not only does it have the best flavor, but it also ensures that the spice blend is free of fillers, preservatives, added sugar or funky ingredients that are often found in the pre-made packets.
  • 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.
  • Sliced onion – Any thinly sliced onion variety works great. Use as much or little as you prefer.
  • Bell peppers – Red and green bell peppers are the ones I chose to use, but feel free to use any combination of peppers you want. You could also add some poblano peppers into the mix for a different flavor. And if you like more spice, add in 1/8 teaspoon cayenne pepper to the spice blend and/or a finely diced jalapeño to the veggies.
  • Salsa – You can use any favorite salsa here. You could even try making your own homemade salsa! To change things up salsa verde (green sauce) is another great option.
  • Lime juice – Don’t forget to add in some freshly squeezed lime juice at the end or right before serving. It really amps up the flavor of these fajitas!
  • Tortillas and toppings – This is the fun part! Get creative and use all your favorites.

Pro tip: If you’re sensitive to spice, be sure to choose a salsa that has mild heat.

Adding sliced pepper and chicken to a slow cooker.

How to make this recipe

Making chicken fajitas has never been easier or more delicious with these flavorful crockpot chicken fajitas! With only about 5 minutes of prep, you can be chowing down on this mouth-watering Mexican meal for dinner tonight!

  1. Make the seasoning. Start the recipe by mixing the salsa and spices in a small bowl; set aside.
  2. Load up the slow cooker. Place the chicken into the bottom of a 6-quart slow cooker. Spoon and spread the salsa/seasoning mix over the chicken. Add onion and peppers.
  3. Slow cook the chicken. Cover the Crock Pot with a lid and cook 4-6 hours on low or 3-4 hours on high or until chicken is cooked through and tender. About an hour before everything is done cooking, I like to give the mixture a good stir to ensure the onion and peppers are evenly cooked.
  4. Shred. Remove the chicken from slow cooker and shred with two large forks. Transfer the shredded chicken back into the slow cooker. Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary.
  5. Serve. Spoon the chicken mixture into heated tortillas using a slotted spoon or tongs and allow any excess liquid to drip back into the slow cooker. Add desired toppings and enjoy!

Note: If you’re using raw chicken tenders instead of breasts, they will cook a bit quicker, about 3 to 4 hours on low.

Cooked, shredded chicken with peppers in a slow cooker.

How to shred chicken

You can definitely just use two forks or a fork and a knife to shred your chicken. However, in my opinion, the most efficient way to shred chicken is using the hand mixer! First off, you can shred the chicken right in the slow cooker– and not dirty another dish.

Place your hand mixer into the slow cooker, and slowly increase speed while using a mixing motion to shred the chicken breast. This method is super quick and all of the chicken can be shredded in less than a minute.

You can also use a stand mixer – place cooked chicken breast into the mixing bowl, using a paddle attachment beat chicken until it’s shredded. Add the shredded chicken back to the slow cooker and stir it into the juices.

How to warm tortillas

If you’re going to be stuffing this chicken into tortillas and whether you’re using flour or corn tortillas, you’ll want to warm them up following these instructions. It will help them to fold and hold ingredients without breaking. It will also make them more flavorful and the overall dish tastier. Here’s a few ways that you can warm the tortillas:

  • Microwave. Wrap a stack of 5 tortillas in a damp paper towel and microwave for 15-30 seconds at a time until warmed through.
  • Over a flame. Place on a gas stovetop over a medium/low flame — place the tortilla right on the flame on the stovetop and flip after 10-15 seconds.
  • Skillet. Cook in a hot, dry skillet, griddle, cooktop, or grill grates — flip after 10-15 seconds.
Shredded chicken with peppers served in a tortilla with pico and guac.

Serving Options

Not only are these slow cooker chicken fajitas super tasty, but they’re really versatile too! If you want to try something different other than stuffing a tortilla with the chicken, try using it in other recipes, like Mexican casseroles, soups and enchiladas. Here are some other options:

  1. Tacos. Stuff all of your favorite taco ingredients into soft tortillas or crunchy taco shells for Taco Tuesday!
  2. Chicken burrito bowls. Add rice, black beans, corn, guacamole and any other favorites with the tasty chicken for incredible burrito bowls.
  3. Quesadillas. This chicken and a little cheese cooked until melty and warm in fluffy flour tortillas makes for an easy, yet flavorful meal.
  4. Nacos. Use leftover shredded chicken to spread over tortilla chips along with cheese and other toppings.
  5. Salad. For a lighter meal option, make a chicken taco salad with all your favorite fresh Mexican ingredients.

Topping ideas

While I typically add guacamole (or avocado slices), sour cream (or Greek yogurt) and pico de gallo to my fajitas, there are so many different toppings you can add to make these your own.

  • Shredded cheese
  • Lettuce
  • Tomatoes
  • Refried beans
  • Sliced olives
  • Pickled jalapeños
  • Roasted corn
  • Shredded cabbage
  • Fresh cilantro
  • Salsa
Three chicken fajitas on a plate with a lime wedge.

Store, freeze and reheat

  • Storage. Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for up to about 5 days.
  • Freezing. Allow the chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
  • Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.
Chicken fajitas topped with tomatoes, onions and guacamole.

What I love best about this recipe is that it’s just so easy to make with minimal ingredients! Give these delicious Crockpot Chicken Fajitas a try and they will be on your regular dinner menu rotation. They’re always a hit!

Helpful Tools

Programmable Slow Cooker – I love that this slow cooker is affordable and can be programmed. It also holds 6 quarts, which is a great size for most things that I make.

Wüsthof Two Piece Prep Set (Knives) – This is the knife set that I use most often and I can’t say enough great things about these high-quality knives.

Check out these other tasty Mexican recipes!

Looking for more delicious Mexican meals? Give these favs a try:

If you try this slow cooker chicken fajita recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Shredded chicken with Pico de Gallo and guacamole on a flour tortilla.
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Crockpot Chicken Fajitas

So easy and so delicious! Crockpot Chicken Fajitas come together with just about 5 minutes prep and a few simple ingredients. Throw chicken, sliced peppers, onions, salsa and spices together in the crockpot and walk away! These slow cooker chicken tacos are on my regular dinner menu rotation, and they’re always a hit!

Ingredients

  • ¾ cup prepared salsa
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • ¼ teaspoon oregano
  • 2 pounds boneless, skinless chicken breasts or tenders
  • 1 medium onion, sliced
  • 1 medium red bell pepper, cut in strips
  • 1 medium green bell pepper, cut in strips
  • juice of 1 lime
  • flour or corn tortillas
  • optional toppings: Pico de Gallo, cilantro, shredded cheese, sour cream, guacamole

Instructions 

  • In a small bowl, combine the salsa and all spices; set aside. Place the chicken into the bottom of a 6-quart slow cooker. Spoon and spread the salsa/seasoning mix over the chicken. Add onion and peppers. Cover crockpot with a lid and cook 4-6 hours on low or 3-4 hours on high or until chicken is cooked through and tender. Note: chicken breasts will take longer than tenders. About an hour before everything is finished cooking, I like to give the chicken, onion and peppers a good stir, to allow the peppers and onion to be evenly cooked.
    Cooking peppers and chicken in a Crockpot.
  • Remove the chicken from slow cooker and shred with two large forks. Transfer the shredded chicken back into the slow cooker. Add freshly squeezed lime juice, mix everything together and taste. Season with salt if necessary.
    Shredded chicken in a slow cooker.
  • Spoon the chicken mixture into heated tortillas using a slotted spoon or tongs and allow any excess liquid to drip back into the slow cooker. Add desired toppings and enjoy!
    Fixing chicken tacos with guacamole.

Notes

*Nutritional information does not include tortilla or additional toppings.
  • Storage. Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for up to about 5 days.
  • Freezing. Allow the chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
  • Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.
Serving: 1serving, Calories: 159kcal, Carbohydrates: 6g, Protein: 25g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 904mg, Potassium: 606mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1215IU, Vitamin C: 34mg, Calcium: 23mg, Iron: 1mg

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