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

Crockpot Chicken Fajitas

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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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 159
Author Kim

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.

Nutrition

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