Name: Crockpot Chicken Fajitas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breasts; 3 bell peppers (red, yellow, green), sliced; 1 medium onion, sliced; 1 (10 oz) can diced tomatoes with green chilies (like Rotel); 2 tsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; Juice of 1 lime; Fresh cilantro for garnish (optional); Tortillas for serving

Why You’ll Love Crockpot Chicken Fajitas Recipe

You’ll love this dish because it combines big flavor with minimal effort. Just slice, layer and let your crockpot work its magic—no need to hover over the stove. The chicken becomes super tender as it absorbs a smoky spice mix, while the vibrant peppers and onions add freshness and color. It’s a crowd‑pleaser that feels homemade but is nearly hands‑off. Also, you can control what toppings you add—so it’s perfect for customizing for different dietary needs or taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Bell peppers (a mix of red, yellow and green), sliced
Large onion, sliced
Can of diced tomatoes (drained)
Garlic cloves, minced
Chili powder
Ground cumin
Paprika
Dried oregano
Salt and black pepper
Juice of one lime
Fresh cilantro, for garnish
Tortillas and your choice of toppings (such as sour cream, guacamole, shredded cheese, pico de gallo)

Directions

Layer the sliced onions and bell peppers evenly at the bottom of your slow cooker.
Arrange the chicken breasts on top of the veggies. Sprinkle the chili powder, cumin, paprika, oregano, minced garlic, salt and pepper over the chicken so the flavors settle into the meat as it cooks.
Pour the drained diced tomatoes over the seasoned chicken and squeeze the juice of one lime across the top.
Cover and cook on low for 6 hours or high for 3 hours, until the chicken is so tender it practically falls apart.
Once cooked, use two forks to shred the chicken right in the crockpot. Stir the shredded meat together with the veggies and juices for even flavor.
Spoon generous portions of the fajita mixture into warm tortillas. Top with fresh cilantro and any extra toppings you love (e.g., sour cream, guacamole, shredded cheese, salsa). Serve hot and enjoy!

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 3 hours (on high) or 6 hours (on low)
Total time: 3 hours 15 minutes (high) or 6 hours 15 minutes (low)

Variations

Use boneless, skinless chicken thighs instead of breasts for richer flavor and more juiciness.
Swap in different vegetables such as zucchini, mushrooms or even corn for added texture and color.
Boost the heat by adding diced jalapeños or a pinch of cayenne pepper.
For a lower‑carb version, skip the tortillas and serve the fajita filling over lettuce wraps or cauliflower rice.
Try using fire‑roasted diced tomatoes instead of plain for a smokier depth.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the fajita filling cools completely before covering to avoid condensation and sogginess. When you’re ready to reheat, warm the chicken and veggies on the stove over medium heat until heated through, or microwave individual portions for about 1–2 minutes. For longer storage, freeze the fajita mixture (without tortillas) in a freezer‑safe bag or container for up to 3 months—thaw overnight in the fridge before reheating. Add fresh toppings and warm tortillas just before serving for best texture and taste.

FAQs

What kind of chicken should I use—breasts or thighs?

You can use either boneless, skinless chicken breasts or thighs. Breasts work well and cook evenly, but thighs offer richer flavor and stay moist a little more easily.

Can I use frozen chicken?

It’s best to use thawed chicken so the meat cooks evenly and safely. Using frozen chicken may result in uneven cooking and food‑safety issues.

How spicy is this recipe?

This version is mild and kid‑friendly. If you prefer more heat, you can add hotter chili powder, diced jalapeños or a pinch of cayenne pepper to kick up the spice.

Can I prep this in advance?

Yes! You can slice the vegetables and mix the seasonings ahead of time, store them in the fridge, and then assemble everything in the slow cooker when you’re ready to cook.

What toppings go best with these chicken fajitas?

Classic toppings include shredded cheese, guacamole, sour cream, salsa (or pico de gallo), pickled onions, and fresh cilantro. You can also add sliced avocado, chopped tomatoes, or hot sauce for extra flavor.

Is this recipe gluten‑free?

The fajita filling itself is gluten‑free. To make a fully gluten‑free meal, be sure to serve with corn tortillas or other gluten‑free wraps instead of wheat tortillas.

Can I turn this into a vegetarian version?

Yes. Substitute the chicken with a plant‑based protein like tofu or tempeh, or simply use a mix of hearty vegetables (such as portobello mushrooms, zucchini, and cauliflower) and cook similarly. Adjust cooking time as needed.

What kind of tortillas work best?

You can use flour or corn tortillas depending on your preference. For a lighter option, you might choose whole‑wheat or low‑carb tortillas. Warm them just before serving for best pliability.

Can I cook this on the stovetop instead of using a slow cooker?

Yes. If you don’t have a crockpot, you can cook the chicken and vegetables in a large skillet or sauté pan over medium heat, cover, and simmer for about 20‑30 minutes until the chicken is cooked through, then shred and stir in the juices and veggies.

Conclusion

This Crockpot Chicken Fajitas recipe is a go‑to when you want big Tex‑Mex flavor with minimal effort. With tender chicken, vibrant veggies and flavorful spices, it’s perfect for busy weeknight dinners, casual get‑togethers or meal‑prep lunches. Customize your toppings, warm up your tortillas and dig into a deliciously simple and satisfying meal.