Name: Crockpot Chicken Fajitas Recipe
Prep time: 15 min
Cook time: PT-492143H18M17S
Total time: PT-492143H18M17S
Cuisine: Mexican
Ingredients: 2 lb chicken breast, sliced into 1-inch strips; 1 packet fajita seasoning (such as Old El Paso); 1 teaspoon chili powder; 2 tbsp lime juice; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced into thin strips; 1 green bell pepper, sliced into thin strips; 1 large yellow onion, thinly sliced; 6 garlic cloves, minced; 24 oz salsa (divided into two halves)

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Introduction

This Crockpot Chicken Fajitas recipe is a simple, hands-off way to enjoy vibrant Mexican flavors with minimal effort. Tender chicken, colorful bell peppers, and zesty seasonings slow-cook together to create a deliciously satisfying meal. Perfect for busy days or casual gatherings.

The dish is served in a white oval slow cooker filled with shredded chicken mixed with strips of cooked bell peppers in red, yellow, and green colors, and soft translucent onion slices, all covered in a rich reddish-brown sauce with small green parsley bits sprinkled on top. Behind the slow cooker, there is a small white bowl holding round slices of bright green jalapeños and a stack of beige flour tortillas resting on a round wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz salsa
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, thinly sliced
6 garlic cloves, minced
2 lb chicken breast, sliced into 1-inch strips
1 packet fajita seasoning (such as Old El Paso)
2 tbsp lime juice
1 teaspoon chili powder

Instructions

Step 1: Slice the chicken breasts into 1-inch strips and set aside. Slice all bell peppers into thin strips, thinly slice the yellow onion, and mince the garlic cloves. Prepping everything beforehand ensures even cooking and smooth layering.
Step 2: Pour half of the salsa (about 12 oz) into the bottom of your crockpot. Layer half of the sliced peppers, half of the onion, and all of the minced garlic over the salsa to create a flavorful base and prevent sticking.
Step 3: Arrange the sliced chicken strips evenly over the vegetables. Sprinkle the fajita seasoning packet and chili powder evenly over the chicken. Use your fingers to gently work the seasoning into the meat for better flavor absorption.
Step 4: Pour the remaining salsa over the chicken, then top with the rest of the sliced peppers and onions. Squeeze the lime juice evenly over all layers and gently stir once to combine the seasonings throughout.
Step 5: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F. The slow cooking tenderizes the chicken and blends all the flavors beautifully.
Step 6: Using two forks or meat shredders, shred the cooked chicken directly in the crockpot, mixing it through the salsa and vegetables. Set to warm to maintain serving temperature without drying out the fajitas.

Tips & Variations

For extra flavor, add a splash of smoked paprika or cumin to the seasoning mix.
Serve with warm tortillas, fresh cilantro, and your favorite toppings like sour cream or avocado.
If you prefer more heat, add diced jalapeños or a pinch of cayenne pepper.
Use frozen sliced bell peppers and onions to save prep time without sacrificing taste.

Storage

Store leftover fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. Avoid overcooking when reheating to maintain tender chicken and vibrant vegetables.

How to Serve

Two soft, white tortillas sit side by side on a wooden plate over a white marbled surface and white cloth. Each tortilla is filled with shredded orange-brown cooked chicken, melted white and yellow cheese, and strips of cooked green and red bell peppers. There are two lime wedges on the edge of the plate, one near each taco. In the background, a small white bowl with sliced green jalapeños and another white bowl with a creamy sauce are partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and stay very moist during slow cooking. Adjust the cooking time slightly if needed, but 6-8 hours on low usually works well.

Can I freeze the cooked fajitas?

Absolutely. Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.