This Crock Pot Chicken Fajitas recipe is super simple, flavorful and makes the most tender and delicious chicken fajitas with very little effort!
A DELCIOUS MEXICAN INSPIRED CROCK POT MEAL
During the summer months, I get a ton of requests for crock pot (slow cooker) meals. Folks don’t want to crank on their ovens, then crank up the air conditioner just to eat some cooked food. You can pop the ingredients into the pot before you head off to work, and come home to your house smelling AMAZING and ready to dig in! This recipe for Crock Pot Chicken Fajitas is so flavorful and the chicken comes out so tender and perfectly seasoned. It’s one the whole family will love!
FREQUENTLY ASKED QUESTIONS:
Yes you can. Sometimes you can find a “fajita blend” of peppers and onions that are already pre-sliced in the produce section as well. In addition, feel free to use the minced garlic in a jar to make this even faster to prepare.
Yes you can a beef chuck roast. Follow all the same directions.
Absolutely. Frozen chicken breasts are usually smaller than their fresh counterparts so the cooking time should be the same.
Don’t have a slow cooker or don’t have time to wait? Check out my recipe for stovetop Chicken Fajitas for a quicker version!
Leftover fajita filling can be be stored in an airtight container in the refrigerator for 2 days. To freeze, allow mixture to cool. Place fajita mixture in a freezer-safe zip top bag and spread the bag so it flattens out and the fajita mixture is evenly distributed. This will keep for 2 months.
Serve with a salad and some Spanish Rice and dinner is served!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- red, yellow & green bell peppers
- onion
- garlic
- salsa
- boneless, skinless chicken breasts
- fajita seasoning
- fresh lime juice
HOW TO MAKE CROCK POT CHICKEN FAJITAS:
Pour half of the salsa into the bottom of the crock pot. Top with half of the sliced peppers and sliced onions. Sprinkle on minced garlic.
Then top with chicken breasts. Sprinkle the tops of the chicken breasts with packet of fajita seasoning.
Top chicken breasts with remaining salsa, peppers, onions. Squeeze lime juice over the top. Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) until chicken is cooked through (internal temperature of 156F degrees).
There will be a lot of juice produced during cooking so you may want to drain that out or use a ladle to remove it (if desired.) Once cooked, remove chicken and shred using a couple of forks. Put the shredded chicken back into the crock pot, stir and cover and switch it to the “warm setting” until ready to serve. Give it a taste, you may want to season with salt and pepper.
Set out tortillas, cheese, sour cream and salsa and let everyone help themselves! Serve with a salad or some Spanish Rice or Mexican Rice for a complete meal!
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Originally published: July 2016
Updated photos & republished: February 2025
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Calories: 233kcal | Carbohydrates: 14g | Protein: 34g | Fat: 4g | Sodium: 1093mg | Fiber: 4g | Sugar: 7g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
