It is high time you considered trading out the sizzle for just 10 minutes of prep, just about zero effort, and a cooker that does all the work for you. This flavor doesn't disappoint and every inch of your Mexican food cravings will be entirely satisfied by these Crockpot Chicken Fajitas.
Made with fresh ingredients and a simple blend of spices, these Easy Crockpot Chicken Fajitas are bound to become your family's new favorite crockpot recipe. It is definitely a dinnertime win, especially on those crazy weekdays when you really need dinner to cook itself!
The method we are about to show you is called dry slow cooking, and it is a total game-changer. The chicken cooks up tender and juicy and your house will smell amazing. If you love fajitas as much as we do, try our shrimp fajitas, chicken fajita casserole, or fajita nachos next!
HOW TO MAKE CROCKPOT FAJITAS
You'll first slice into some veggies to kick off your Slow Cooker Chicken Fajitas recipe. Cutting up bell peppers and onions into signature fajita veggie rings is easy to do! We will start with the bell peppers!
Lay the bell pepper flat on its side on the cutting board. Cut away the stem end. Then, discard the seeds and the core from the bell pepper. Next, with the bell pepper still lying flat on its side, cut it into quarter-inch rings.
To cut an onion into rings for Crockpot Chicken Fajitas, lay it on its side and cut away the stem end. Peel the paper away and lay the onion back on the cutting board. Hold the onion stable and carefully cut the onion into quarter-inch rings.
Transfer the fajita veggies to the slow cooker and drizzle with about a tablespoon of avocado, canola, or olive oil. Toss until the peppers and onions are coated in the oil, and move it on over to the chicken breast. Use a paper towel to pat away any excess moisture from the exterior of the boneless, skinless chicken breasts. Then, lay the chicken breasts on top of the veggies and drizzle with oil. Now, here comes the flavor!
The spices include chili powder, cumin, garlic powder, kosher salt, and black pepper. This is a very simple blend of spices, and it works just as great for fajitas as it does taco seasoning! Simple as it may be, this blend makes all the difference in these Crockpot Chicken Fajitas! Sprinkle all of the seasoning as evenly as you can over the chicken breasts.
Then, pick up the chicken breasts and rub all over to distribute the spices and oil across each breast evenly. Place the chicken breast back over the fajita veggies in a single layer and cover. Cook on high for 2 ½ to 3 hours or on the low setting for 4 to 5 hours.
You can remove your chicken from the crockpot once it has completely cooked through and reaches an internal temperature of 165°F. Transfer your chicken to a cutting board and set aside until cool enough to handle. Remove the veggies from the crockpot using either a slotted spoon or a skimmer and transfer to a bowl. Be sure to leave behind any remaining juices in the crockpot!
Shred the chicken and return it to the crockpot. If you prefer not to shred the chicken, feel free to slice the chicken breasts into quarter-inch slices, cutting against the grain.
Squeeze the juice of a fresh lime over the chicken, and sprinkle in fresh chopped cilantro. Toss the chicken in the juices until the cilantro appears evenly distributed. To serve, add a generous serving of chicken to a flour tortilla and top with the sliced peppers and onions. Other additional toppings you might like to have on hand for your Crockpot Chicken Fajitas are as follows: guacamole, pico de gallo, shredded cheese, sour cream, fresh diced tomatoes, or even sliced jalapenos!
CAN I USE FROZEN CHICKEN BREASTS?
Other food blogs may tell you that it is fine to add your chicken to the crockpot frozen. However that is not what you will hear from the FDA. Here at The Anthony Kitchen we like to be safe and make sure to thaw our chicken ahead of time for Crockpot Chicken Fajitas.
CAN I USE FROZEN SLIZED PEPPERS?
If you can't bring yourself to slice into some fresh peppers and onions, you'll want to grab yourself a bag of "fajita blend" onions and peppers from the freezer aisle. This will add to the water content in your crockpot, but if you're in a real pinch for time, it just may be the answer you're looking for. And don't worry, the cook time should be the same either way.
Veggies that have been frozen have also been slightly par-cooked so the fact that they're frozen is counteracted out by the fact that they've gotten a headstart on the cook.
HOW TO STORE LEFTOVER CROCKPOT CHICKEN FAJITAS
If you end up with leftovers of your fajita chicken, you'll want to store it in the refrigerator, in an airtight container. It should maintain its freshness for up to 3 days.
To freeze Crockpot Chicken Fajitas, allow the chicken to cool to room temperature, transfer to a freezer-safe container or ziptop bags, and transfer to the freezer. You can keep fajita chicken frozen for up to 2 months.
6 MORE MEXICAN RECIPES YOU’LL LOVE
- Chicken Birria Tacos
- Slow Cooker Chicken Taco Soup
- Fajita Salad
- Steak Fajitas
- Fajita Tacos
- Skillet Chicken Fajitas
This Crockpot Chicken Fajitas recipe is about to become your new weeknight go-to. Only 10 minutes of prep for loads of flavor!
- 2 green bell peppers, cores and stems removed, sliced into ¼" rings
- 2 red bell peppers, cores and stems removed, sliced into ¼" rings
- 1 white onion, sliced
- 2 tablespoons avocado or canola oil, separated
- 2 pounds chicken breasts (about 3-4 chicken breasts)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- Juice of a lime
- 2 tablespoons chopped, fresh cilantro
- 12 flour tortillas
- Topping Ideas: Guacamole, cheese, sour cream, pico de gallo, etc...
Add the sliced peppers and onion to the crockpot and lightly drizzle with 1 tablespoon of oil. Toss until the veggies are evenly coated in the oil.
Pat the excess moisture off of the chicken breasts using a paper towel, and add the breasts to the crockpot. Drizzle the chicken with the remaining tablespoon of oil, and sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the top. Pick up each breast and rub the oil and seasoning all over.
Position the breasts in a single layer on top of the peppers and onions, and place the lid on the slow cooker. Cook on high for 2 ½ - 3 hours, or on low for 4-6 hours.
Once the chicken is fully cooked and has reached an internal temperature of 165°F, remove it from the slow cooker and transfer it to a work surface. Use a slotted spoon or skimmer to remove the peppers and onions, place in a bowl, and set aside. Leave any remaining drippings left behind from the chicken in the crockpot.
When the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the crockpot with the drippings. Squeeze in the lime juice and add the cilantro. Use tongs or a fork to toss the chicken and combine.
Add chicken to a flour tortilla, top with peppers and onion, and any other desired toppings. Serve and enjoy!