Crock Pot Chicken Fajitas Recipe

I’ve perfected Slow Cooker Chicken Fajitas that coax bold flavor from simple ingredients and hide a clever pantry trick you’ll want to try.

I love tossing a few boneless skinless chicken breasts in the slow cooker with sliced bell peppers and walking away. Somehow this recipe always surprises people, even those who say they hate leftovers.

It’s the kind of meal I make when I need an easy crowd pleaser, and yeah it reads like a Healthy Crockpot Fajitas win but still feels indulgent. I’ll admit I mess around with timings and the result is never the same, and that keeps me curious to tweak it again.

If you like bold flavors without fuss, my Crock Pot Chicken Fajitas Easy version might be your new go to.

Ingredients

• Chicken breasts: Lean protein powerhouse, keep you full, low fat if trimmed, great for muscle repair.
• Bell peppers: Colorful, crunchy, adds natural sweetness, good vitamin C and fiber, low calories.
• Onion: Adds savory depth and slight bite, contains antioxidants and some prebiotic fiber.
• Garlic: Punchy flavor, small amount boosts immune support, has sulfur compounds, not overpowering.
• Olive oil: Healthy fat for cooking, helps absorb vitamins from peppers, gives fajitas a nice sizzle.
• Lime juice: Bright acidic zip that balances richness, adds freshness and a little tangy sourness.
• Tortillas: Carbs to wrap it up, provide energy, choose whole grain for more fiber and satiety.

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 3 breasts)
• 3 medium bell peppers, assorted colors, sliced
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1/4 cup low sodium chicken broth
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh lime juice
• 8 small flour or corn tortillas
• 1/4 cup chopped fresh cilantro (optional)
• 1 cup shredded cheddar or Monterey Jack cheese (optional)
• Sour cream, sliced avocado or guacamole for serving (optional)

How to Make this

1. Prep everything: slice the 3 bell peppers and the yellow onion, mince the 3 cloves garlic, and pat the 1 1/2 to 2 lb chicken breasts dry, season lightly with a little of the kosher salt and black pepper so it already has some flavor.

2. Make the fajita sauce: in a bowl whisk 2 tbsp olive oil, 1 4 cup low sodium chicken broth, 2 tsp chili powder, 1 1 2 tsp ground cumin, 1 tsp smoked paprika, 1 2 tsp dried oregano, 1 tsp kosher salt, 1 2 tsp black pepper and the 1 4 tsp crushed red pepper flakes if you want heat, then stir in all the minced garlic so it disperses.

3. Layer the slow cooker: put the sliced peppers and onion in the bottom of the crock pot so they cook in the juices, then set the chicken breasts on top.

4. Pour the sauce over the chicken and veggies making sure the chicken is well coated, cover and set the slow cooker to low for about 4 to 6 hours or high for 2 to 3 hours until the chicken is cooked through and tender.

5. Optional hack for more flavor: if you have time, quickly sear the chicken in a hot skillet 1 to 2 minutes per side before adding to the slow cooker, it gives a nicer crust but it’s totally fine to skip it.

6. When done, remove the chicken to a cutting board, shred it with two forks, then return the shredded chicken to the crock pot and stir into the peppers and onions so everything mixes with the cooking juices.

7. Stir in 1 tbsp fresh lime juice and about 1 4 cup chopped fresh cilantro if using, taste and adjust salt or pepper, let it sit on warm for 5 to 10 minutes so flavors marry.

8. Warm the 8 small flour or corn tortillas in a towel in the microwave for 30 to 45 seconds or wrap in foil and heat in a 350 degree oven for 8 to 10 minutes, then assemble fajitas with the chicken and veggies.

9. Serve with the 1 cup shredded cheddar or Monterey Jack cheese, sour cream, sliced avocado or guacamole on the side and extra cilantro, and a little of the slow cooker juices spooned over for extra sauciness.

10. Leftover tip: cool and store in an airtight container up to 4 days, reheat gently in a skillet so the veggies don’t get mushy, or freeze for longer.

Equipment Needed

1. Cutting board for slicing peppers and onion
2. Chef knife for cutting and mincing garlic (and yes a smaller paring knife works too)
3. Measuring spoons and a 1 cup liquid measuring cup for broth and oil
4. Medium mixing bowl and a whisk or fork to mix the fajita sauce
5. Slow cooker crock pot to cook everything low and slow
6. Cast iron or heavy skillet and tongs for the optional quick sear of the chicken
7. Two forks for shredding the cooked chicken and a large spoon to stir it back in
8. Microwave or oven plus a clean towel or foil to warm the tortillas

FAQ

Crock Pot Chicken Fajitas Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier and shred easier, or use about 2 cups shredded rotisserie chicken to skip crockpot time.
• Bell peppers: replace with poblano or anaheim peppers for a milder flavor, or grab a frozen pepper mix if you dont have fresh ones.
• Low sodium chicken broth: use low sodium vegetable broth, or 1/4 cup water plus 1/2 tsp chicken bouillon cube dissolved.
• Tortillas: use corn tortillas to make it gluten free, or large crisp lettuce leaves for a low carb option

Pro Tips

1) Pat the chicken really dry and give it a quick sear in a screaming hot skillet, 1 to 2 minutes a side. You just want color and caramelization, not to cook it through, that crust adds way more flavor once it slow cooks.

2) Slice the peppers a bit thicker than you think you should so they dont turn to mush in the crock pot. Put the veggies under the chicken so they steam in the juices, and add a splash more broth if the pot looks dry halfway through.

3) When the chicken is done, remove it to shred on a cutting board, use a stand mixer on low or two forks. Reserve a few tablespoons of the cooking juices and stir them back in after shredding to keep everything saucy, then add the lime and cilantro at the end for a bright kick.

4) Warm tortillas in a dry cast iron pan for little char spots and more flavor, or fold cheese into the tortilla and heat it so the cheese melts into the meat. Leftovers reheat best in a skillet over medium so the peppers stay slightly crisp, not soggy.