Crockpot Chicken Fajitas

This easy crockpot chicken fajitas recipe has juicy seasoned chicken, bell peppers and onions all cooked together in the slow cooker. It’s a favorite weeknight dinner the whole family will love!

Ingredient Notes

Here’s a look at what you’ll need for this slow cooker chicken fajitas recipe. Find the full printable recipe with measurements in the recipe card below.

• Chicken Breasts: Boneless, skinless chicken breasts cook relatively quickly in the crockpot.
• Yellow Onion: I like to use a sweet yellow onion.
• Canned Diced Tomatoes with Jalapeño and Cilantro: I like to use petite diced when I can find them. You can substitute Rotel (diced tomatoes with green chilies).
• Lime Juice: To brighten up the flavors.
• Fresh Garlic: For flavor.
• Dry Seasonings: Chili powder, ground cumin, paprika, salt and pepper are the perfect simple mix for fajitas. I like to add a teaspoon of sugar to balance out the savory flavors.
• Bell Peppers: I use one red and one yellow for color and flavor variety.
• For Serving: Small flour tortillas, avocado, fresh cilantro, sour cream or plain Greek yogurt, Pico de Gallo, etc.

How To Make Crockpot Chicken Fajitas

Add ingredients to crockpot: Add the sliced onions first, then the chicken breasts. Stir together the diced tomatoes, lime juice, minced garlic, chili powder, cumin, paprika, sugar, salt and pepper. Pour the mixture over the chicken breasts in the crockpot.

Add bell peppers now or later: For softer peppers (or for convenience if you’ll be away from the kitchen until dinner time), add the bell peppers now, on top of the chicken. For firmer bell peppers, wait and add them to the slow cooker when there is one hour of cook time left. (Or 1.5-2 hours left if cooking on low.)

Cook on low for 3-5 hours or high for 2-3 hours, until chicken is cooked through and shreds easily with a fork. Let chicken rest for 5 minutes. Remove and discard about 1 cup of the liquid in the crockpot (I use a spoon or quarter cup measuring cup to do this.) Then shred the chicken and return it to the crock pot.

Serve chicken, bell peppers and onions in warm flour tortillas, with toppings as desired. I love to top mine with sliced avocado or guacamole and a dollop of sour cream or plain Greek yogurt.

Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛

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Easy Crockpot Chicken Fajitas

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 15 minutes mins

Author: Kristine Rosenblatt

I make these crockpot chicken fajitas when I'm craving fajitas but I'm short on time. With seasoned shredded chicken, bell peppers and onions, this make-ahead meal is quick to prep and full of flavor!

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Ingredients

• ▢ 1 yellow onion, sliced
• ▢ 2 pounds boneless skinless chicken breasts
• ▢ 10 ounce can petite diced tomatoes with jalapeño and cilantro, can sub Rotel (diced tomatoes with green chilies)
• ▢ 2 tablespoons fresh lime juice
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon granulated sugar, optional
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 red bell pepper, sliced into strips
• ▢ 1 yellow bell pepper, sliced into strips

For Serving, as desired:

• ▢ 12 small flour tortillas
• ▢ sliced avocado
• ▢ chopped fresh cilantro
• ▢ sour cream or plain Greek yogurt

Instructions

 

• Place sliced onions in an even layer in the bottom of the slow cooker, then add the chicken breasts.
  2 pounds boneless skinless chicken breasts, 1 yellow onion
• In a medium bowl or liquid measuring cup, stir together the diced tomatoes, lime juice, minced garlic, chili powder, cumin, paprika, sugar, salt and pepper. Pour the mixture over the chicken breasts in the crockpot.
  10 ounce can petite diced tomatoes with jalapeño and cilantro, 2 tablespoons fresh lime juice, 2 cloves garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon granulated sugar, ½ teaspoon salt, ¼ teaspoon black pepper
• Option 1: For softer peppers (or convenience if you'll be away from the kitchen until dinner time), add the bell peppers on top of the chicken.

  Option 2: For firmer bell peppers, wait and add them to the slow cooker when there is one hour of cook time left. (Or 1.5-2 hours left if cooking on low.) Add them quickly so as to minimize the time with the lid off the crockpot – you don't want too much heat to escape.
  1 red bell pepper, 1 yellow bell pepper
• Cover and cook on low for 3-5 hours or high for 2-3 hours, or until chicken is cooked through and shreds easily with a fork. Chicken should register at least 165° F on an instant-read thermometer inserted into the thickest part of the chicken.
• Remove chicken from crock pot and let rest for 5 minutes. While it rests, remove and discard about 1 cup of the liquid in the crockpot (I use a spoon or quarter cup measuring cup to do this.) Then shred chicken and return it to the crock pot.
• Optional: Briefly char the tortillas in a hot skillet on the stove. Serve chicken, bell peppers and onions in tortillas, with toppings as desired.
  12 small flour tortillas, sliced avocado, chopped fresh cilantro, sour cream or plain Greek yogurt

Calories: 391kcal, Carbohydrates: 38g, Protein: 38g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 97mg, Sodium: 829mg, Potassium: 872mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1131IU, Vitamin C: 71mg, Calcium: 127mg, Iron: 4mg

Nutrition information is an estimate.

Cuisine: Mexican

Course: Main Course

Author: Kristine Rosenblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchen.

I originally shared this recipe in October 2018. Post updated March 2026.