Looking for a delicious, family-friendly meal that practically cooks itself? These Crockpot Chicken Fajitas are the ultimate solution. Juicy chicken, colorful bell peppers, and bold fajita seasoning come together in the slow cooker for a meal that’s full of flavor and requires minimal effort.
Perfect for busy weeknights or easy meal prep, this recipe delivers all the sizzling Tex-Mex goodness of traditional fajitas — without ever turning on the stove. Simply set it, forget it, and come home to a mouthwatering aroma that fills your kitchen.
Ingredients
Serves 6–8
- 1½ pounds (700g) boneless, skinless chicken breasts
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, thinly sliced
- 1 (14.5-ounce / 410g) can diced tomatoes, drained
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, guacamole, fresh cilantro, tortillas
Preparation Time
- Prep time: 15 minutes
- Cooking time: 4–6 hours (on low) or 2–3 hours (on high)
- Total time: 4 hours, 15 minutes
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Slice the chicken, peppers, and onions into thin strips.
- Drain the canned tomatoes to avoid excess liquid in the slow cooker.
Step 2: Add to the Crockpot
- Place chicken, bell peppers, onions, and tomatoes into the crockpot.
- Drizzle with olive oil and sprinkle all seasonings evenly over the mixture.
Step 3: Cook
- Stir everything lightly to combine.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and cooked through.
Step 4: Finish and Serve
- Add lime juice before serving for a burst of freshness.
- Serve warm in flour or corn tortillas with your favorite toppings like shredded cheese, avocado slices, or salsa.
Serving Suggestions
- Serve over steamed rice or cauliflower rice for a low-carb bowl.
- Pair with black beans and grilled corn for a full Tex-Mex meal.
- Use leftovers in wraps, quesadillas, or on top of salads for easy lunches.
Nutritional Highlights
| Nutrient | Per Serving (1 fajita, without toppings) |
|---|---|
| Calories | 220 |
| Protein | 27 grams |
| Total Fat | 7 grams |
| Saturated Fat | 1.5 grams |
| Carbohydrates | 10 grams |
| Sugars | 5 grams |
| Fiber | 3 grams |
| Sodium | 420 milligrams |
Nutritional Notes:
- Chicken provides lean protein for muscle support.
- Bell peppers and onions are rich in antioxidants, vitamin C, and fiber.
- Olive oil and lime juice contribute healthy fats and brightness.
- This recipe is low in carbs and gluten-free (use corn tortillas if needed).
Tips for the Perfect Crockpot Chicken Fajitas
- Don’t overcook — check at 4 hours on low to prevent dry chicken.
- For extra flavor, brown chicken in a skillet before adding it to the slow cooker.
- Add spice with jalapeños or a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Variations to Try
- Creamy Fajitas: Stir in ¼ cup of cream cheese or sour cream at the end of cooking for a rich, creamy twist.
- Low-Sodium Option: Use fresh tomatoes instead of canned and reduce added salt.
- Vegetarian Version: Replace chicken with portobello mushrooms, tofu, or chickpeas.
These Crockpot Chicken Fajitas are a perfect blend of convenience and flavor — tender chicken, colorful vegetables, and fragrant spices cooked slowly to perfection. Ideal for meal prep or family dinners, they bring restaurant-quality taste straight to your kitchen with minimal cleanup.
Whether you’re cooking for one or feeding a crowd, this dish is a guaranteed hit that transforms simple ingredients into a sizzling, savory masterpiece.