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Slow cooker chicken fajitas in a black slow cooker.
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Slow Cooker Chicken Fajitas Recipe

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.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, lunch
Cuisine: American, tex mex
Servings: 8
Author: Kellie
Cost: $15

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