Description
These Crockpot Chicken Fajitas are a simple, flavorful meal made by slow cooking tender chicken with peppers, onions, and bold fajita seasoning. Perfect for busy days, this recipe delivers juicy, shredable chicken ready to serve in warm tortillas with your favorite toppings.
Ingredients
3–4 boneless, skinless chicken breasts
1 onion, thinly sliced
1 bell pepper (red or green), sliced
1 packet fajita seasoning (or homemade seasoning blend)
1/4 cup chicken broth or water
1 tablespoon olive oil
Juice of 1 lime
Tortillas for serving
Optional toppings: sour cream, guacamole, cheese, salsa, cilantro
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Scatter the sliced onions and bell peppers over the chicken.
- Sprinkle the fajita seasoning evenly over the top. Pour in the chicken broth or water, add the lime juice, and drizzle with olive oil.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fully cooked and shreds easily with a fork.
- Shred the chicken directly in the crockpot using two forks, then stir well so the meat absorbs the juices and seasoning.
- Warm the tortillas and fill them with the chicken and vegetable mixture. Serve with desired toppings.
Notes
Boneless, skinless chicken thighs can be used for a juicier result.
Add extra bell peppers, poblano peppers, or sliced jalapeños for more flavor and heat.
Serve over rice or salad for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in a skillet over medium heat with a splash of broth or water, or microwave in short intervals until heated through.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
