Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas are an easy, hands-off way to enjoy bold Tex-Mex flavor without standing at the stove. Tender, juicy chicken slow cooks with peppers, onions, and fajita seasoning until perfectly seasoned and ready for tacos, bowls, or wraps. This crockpot chicken fajitas recipe is ideal for busy weeknights, meal prep, and stress-free family dinners.
Ingredients
- Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs, trimmed
- 3 bell peppers red, yellow, green, thinly sliced
- 1 large onion sliced into strips
- Seasonings Sauces, or Flavor Base
- 2 –3 tablespoons fajita seasoning store-bought or homemade
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Juice of 1 lime
- Pantry Staples
- 1 tablespoon olive oil optional
- Salt and black pepper to taste
- ¼ cup chicken broth optional, for moisture
- Fresh cilantro optional garnish
Instructions
- Lightly spray a 6-quart slow cooker with nonstick spray.
- Add sliced bell peppers and onions to the bottom of the slow cooker.
- Place chicken on top of the vegetables.
- Sprinkle fajita seasoning, chili powder, cumin, and garlic evenly over the chicken.
- Add olive oil and a small splash of chicken broth if desired.
- Cover and cook:
- Low: 5–6 hours
- High: 2½–3 hours
- When chicken reaches 165°F and shreds easily, shred or slice it directly in the slow cooker.
- Stir everything together to coat with the juices.
- Finish with fresh lime juice. Taste and adjust seasoning before serving.
Notes
- Bell peppers release plenty of liquid, so avoid adding too much broth.
- Chicken thighs stay extra juicy, but breasts work well when not overcooked.
- Lime juice at the end brightens and balances the seasoning—don’t skip it.