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Some recipes start with a craving and some start with busy weeknight chaos. These CrockPot Chicken Fajitas are the latter, dump, cook, shred, and dinner’s done. After years of tweaking the seasoning and the chicken combo, this is my go-to Slow Cooker Chicken Fajitas recipe for juicy, flavor-packed fajitas that work in tortillas, bowls, or salads.

Slow cooker chicken fajitas in a black slow cooker.

Table of Contents

Why You’ll Love My CrockPot Chicken Fajitas

  • Flexible serving options. Tortillas, rice bowls, salads, nachos – this one recipe becomes a whole plan. 
  • Morning prep, dinner done. Toss it all in before your day starts and come home to a house that smells like fajita night (the best kind of night).
  • Juicy chicken every time. Using a mix of chicken breasts and thighs gives you that perfect balance of lean and tender. 
  • Big flavor, minimal effort. Fajita seasoning and tomatoes with green chiles basically does the heavy lifting.
  • Feeds a crowd. It’s a solid family meal and great for meal prep (hello, lunches). 

Ingredients For CrockPot Chicken Fajitas

You can mix and match ingredients you have on hand, it’s a great way to use up leftover peppers, jalapeños, tomatoes and whatever your heart desires.

IngredientWhy it’s in hereEasy substitutions & swaps
Chicken (breasts and thighs)I use both for the best texture – chicken breasts for that classic fajita bite, chicken thighs for extra moisture and richness.All breasts: works, just don’t overcook. All thighs: extra juicy + forgiving. Turkey breast: works – cook on LOW and avoid overcooking.
Bell peppers and onionThis is where fajitas get that sweet-savory vibe. Using a mix of pepper colors makes it prettier and more flavorful.Onion swaps: red onion (sweeter) or white onion (more bite). Add-ins: sliced mushrooms for hearty vibes. More vegetables: zucchini is great – add late so it doesn’t break down and become mushy.
GarlicBecause fajitas without garlic are just not my thing.Garlic powder works in a pinch (different flavor, still good).
Diced Tomatoes with green chilesThe shortcut that makes it taste like you really tried. Don’t drain, those juices become your sauce.Diced tomatoes and a small can of green chiles. Choose mild or hot based on your crowd.
Seasoning and spicesFajita seasoning is the base, plus cumin and smoked paprika for extra depth and that “grilled” vibe.Taco seasoning works (more taco-style). No smoked paprika? Regular paprika is fine.
Heat (optional)Chipotle in adobo adds smoky, restaurant-style heat.Use just a spoonful of adobo sauce for gentler heat, or add jalapeños for fresher spice.
Lime + cilantro (finish)Lime wakes everything up and cilantro gives it a fresh pop of flavor.No cilantro: green onions or parsley. No lime: lemon, or a tiny splash of apple cider vinegar.
Dairy and toppings (optional)Cheese, sour cream/Greek yogurt, avocado – aka, the fun part.Dairy-free sour cream works, or skip dairy and go heavier on guacamole and salsa.
Ingredients for CrockPot Chicken Fajitas

How to Make CrockPot Chicken Fajitas

This is one of those slow cooker recipes that feels like you’re cheating at dinner (in the best way).

  1. Start with the veggies. Add your sliced peppers and onions to the bottom of the slow cooker with the garlic. This creates a cozy “fajita bed” that the chicken can hang out on while everything cooks down and gets flavorful.
  2. Season the chicken like you mean it. Pat the chicken dry first, this helps the seasoning actually stick instead of sliding around. Then season both sides. Your kitchen should already be smelling like cumin-y goodness when you’re done. 
  3. Sauce it up. Place the chicken on top of the veggies and pour the tomatoes with green chiles right over everything.
  4. Cook low and slow (or high if you must). Cook on LOW until the chicken is so tender it basically asks to be shredded.  When you lift the lid, the peppers will be soft and tender, the onions jammy, and the chicken will pull apart easily with a fork.
  5. Shred, then thicken (this is the secret). Remove the chicken, shred or slice it, and if the sauce looks a little watery, let it cook uncovered for a bit to reduce. This step takes the texture from slow cooker soupy to fajita-perfection. 
  6. Finish with lime and cilantro. Stir everything together, taste, and adjust, more lime, a pinch of salt, extra seasoning.
CrockPot Chicken Fajitas being cooked down for serving.

How to Store Leftovers

  • Refrigerator: Store leftover chicken fajitas in an airtight container for up to 4 days.
  • Freezer: Freeze in a freezer-safe bag or container for up to 3 months (I like to freeze it flat for quick thawing).
  • Reheat: Warm in a skillet over medium heat until hot (best for texture), or microwave in short bursts. Add a squeeze of lime to wake the flavors back up.

Kellie’s Tips for the Best CrockPot Chicken Fajitas

  • Make it a meal-prep hero: Add black beans or corn near the end to stretch it further.
  • Use chicken breasts and chicken thighs. It’s the easiest way to guarantee juicy chicken every time. 
  • Don’t drain the tomatoes and chiles. That liquid becomes your fajita sauce. 
  • Pat the chicken dry first. It’s a small step that makes the seasoning actually cling. 
  • The “reduce with lid off” step is everything. If you want that thicker fajita filling, don’t skip it. 
  • Want a more “sautéed fajita” vibe? Quick sear the chicken before it goes in. It adds a little extra flavor that reads closer to skillet fajitas. 
Crockpot chicken Fajitas plated with lime and cojita cheese.

What to Serve with Slow Cooker Chicken Fajitas

More Easy CrockPot Recipes

If you love dinners that practically cook themselves, here are a few more “future you will be grateful” slow cooker ideas to add to your rotation:

Slow Cooker Chicken Fajitas Recipe

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By Kellie
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Servings: 8
Slow cooker chicken fajitas in a black slow cooker.
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These CrockPot Chicken Fajitas are an easy slow cooker weeknight dinner made with juicy chicken, tender peppers and onions, and bold fajita flavor. Toss everything in the CrockPot, shred, finish with lime and cilantro, and serve in tortillas, bowls, salads, or nachos.

Equipment

  • chef's knife
  • cutting board
  • measuring spoon
  • slow cooker crockpot

Ingredients 

Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 pound boneless, skinless chicken thighs
  • 3 bell peppers, sliced (mix of colors)
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced

Sauce and Seasoning

  • 1 10 oz can diced tomatoes with green chiles (like Rotel), do not drain
  • 2 tablespoons fajita seasoning, store-bought or homemade
  • 1 teaspoon ground cumin, optional but great
  • 1 teaspoon smoked paprika, optional, adds depth
  • 1 tablespoon lime juice, plus more for serving
  • 1 tablespoon olive oil, optional, helps carry flavor and maintain moisture
  • 2 chipotle peppers in adobo, minced or 2 teaspoons adobo sauce (optional for smoky heat)

To Serve

  • 2 tablespoons chopped cilantro
  • Salt and pepper, to taste
  • Warm flour or corn tortillas
  • Shredded cheese, sour cream/Greek yogurt
  • Avocado or guacamole
  • Pico de gallo or salsa
  • Pickled red onions or jalapeños
  • Lettuce, rice, black beans

Instructions 

  • Add sliced onions and bell peppers to the bottom of the slow cooker. Sprinkle in the minced garlic.
  • Pat chicken dry with paper towels (helps seasoning stick). Sprinkle both sides with fajita seasoning (and cumin, smoked paprika if using). Add a light pinch of salt and pepper (go easy, seasoning mixes can be salty).
  • Place chicken on top of the veggies. Pour the diced tomatoes with chiles over everything. Add olive oil (if using) and chipotle/adobo (if using).
  • Cook on LOW for 4–6 hours, or HIGH for 2–3 hours
 until chicken is very tender. (Cook time varies by slow cooker, stop cooking once chicken shreds easily.)
  • Remove chicken to a board and shred (or slice). If the mixture looks watery, leave the slow cooker on HIGH with the lid off for 10–20 minutes to thicken slightly. Return chicken to the slow cooker and stir to coat.
  • Stir in lime juice and cilantro. Add more lime, salt, pepper, or a pinch of extra fajita seasoning if needed.
  • Spoon into warm tortillas and top with your favorites.

Notes

Optional Additions 
Mushrooms: 8 oz sliced (add at the start)
Corn: 1 cup (stir in during the last 30 minutes)
Black beans: 1 (15 oz) can, rinsed (stir in during the last 30 minutes)
Extra heat: sliced jalapeños in the slow cooker, or hot sauce at the end
More “sautéed fajita” vibe: quickly sear chicken in a hot skillet 2–3 minutes per side before slow cooking (optional, adds extra flavor)
  • Use both chicken breasts and thighs for the best juicy texture (thighs stay tender even if you cook a little longer).
  • Pat chicken dry before seasoning so the fajita seasoning sticks better.
  • If it looks watery, reduce with the lid off for 10–20 minutes after shredding—this makes the filling thicker and more fajita-like.
  • Heat control: chipotle peppers and adobo adds smoky heat, start small and add more at the end for more heat, if needed.
  • Serving tip: warm tortillas before serving for the best texture.

Nutrition

Calories: 185kcal, Carbohydrates: 9g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 139mg, Potassium: 665mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1663IU, Vitamin C: 64mg, Calcium: 88mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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