Juicy, tender chicken slow-cooked with colorful veggies and bold Tex-Mex flavor—perfect for an easy, hands-off meal!
These Crockpot Chicken Fajitas are the ultimate weeknight dinner. With just a few simple ingredients and your slow cooker, you can create a crowd-pleasing, flavorful dish with minimal effort. Serve with warm tortillas and your favorite toppings for a customizable and satisfying meal.
Time Required
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Prep Time: 10 minutes
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Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
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Total Time: Up to 7 hours (hands-off cooking)
Ingredients (Serves 4–6)
For the Fajitas:
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2–3 boneless, skinless chicken breasts (about 500–600g)
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1 large onion, thinly sliced (white or red)
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2 large bell peppers, thinly sliced (any colors you like)
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1 tbsp fajita seasoning (store-bought or homemade—see below)
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½ tsp ground cumin
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½ tsp chili powder
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½ tsp garlic powder
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½ tsp salt, or to taste
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¼ tsp black pepper
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60 ml (¼ cup) chicken broth or water
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1 tbsp olive oil
For Serving:
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Tortillas (flour or corn, warmed)
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Optional toppings:
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Sour cream
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Guacamole
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Salsa
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Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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Fresh cilantro
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Lime wedges
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Homemade Fajita Seasoning (Optional)
Mix together and store in a jar for future use:
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1 tbsp chili powder
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp ground cumin
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½ tsp oregano
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½ tsp salt
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¼ tsp black pepper
Use 1 tablespoon of this blend for this recipe.
Instructions
1. Prepare the Slow Cooker
Place the chicken breasts in a single layer at the bottom of your crockpot.
2. Add Veggies & Seasoning
Top the chicken with:
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Sliced onions and bell peppers (arrange evenly).
Sprinkle over: -
Fajita seasoning, cumin, chili powder, garlic powder, salt, and pepper.
This ensures even flavor distribution over the meat and veggies.
3. Add Liquid
Pour the chicken broth (or water) and olive oil over the seasoned ingredients. This helps to create moisture and juice for tender, flavorful chicken.
4. Cook
Cover with the lid and set:
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On LOW for 6–7 hours
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Or on HIGH for 3–4 hours
Cook until the chicken is tender and fully cooked (internal temp should be 74°C / 165°F).
5. Shred the Chicken
Once the chicken is cooked:
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Remove the breasts and shred using two forks or shred in a stand mixer using the paddle attachment for 15 seconds.
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Return the shredded chicken to the crockpot and mix with the juices and vegetables to soak up the flavor.
Optional Step: For deeper flavor, leave the shredded chicken in the crockpot on “Keep Warm” for another 20–30 minutes before serving.
6. Serve
Warm up your tortillas in a skillet or microwave.
Spoon the juicy chicken and pepper mixture into each tortilla and top with your favorites:
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Sour cream
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Sliced avocado or guacamole
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Salsa
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Shredded cheese
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Fresh cilantro
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A squeeze of lime
Serving Suggestions
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Serve with Mexican rice, black beans, or a side salad.
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Create a fajita bar for parties where everyone can build their own.
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Use leftovers to make chicken fajita bowls, quesadillas, or nachos the next day.
Storage & Reheating
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheat gently in the microwave or skillet with a splash of broth to keep it juicy.
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Freeze in freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
❓FAQ
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs are juicy and flavorful—just follow the same cooking time.
Q: Can I cook this without a slow cooker?
A: Yes. Use a large covered skillet or Dutch oven on low heat. Simmer until the chicken is fully cooked and tender (about 35–40 minutes), then shred.
Q: Can I make it spicier?
A: Add jalapeño slices, red pepper flakes, or a dash of hot sauce for heat.
Final Notes
This Crockpot Chicken Fajita recipe is everything you want in a busy-day meal: easy, full of flavor, and endlessly customizable. Just toss the ingredients in your slow cooker and let the magic happen. By dinner, you’ll have juicy, flavorful fajitas ready to roll.