Name: Mouthwatering Crockpot Chicken Fajitas Recipe
Prep time: 15 min
Cook time: PT-491715H21M53S
Total time: PT-491715H21M53S
Cuisine: Mexican
Ingredients: 2 lb chicken breast, sliced into 1-inch strips; 24 oz salsa (divided); 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; 1 packet fajita seasoning (such as Old El Paso); 2 tbsp lime juice; 1 teaspoon chili powder

Jump to Recipe

Introduction

These mouthwatering crockpot chicken fajitas offer a simple, slow-cooked meal bursting with vibrant colors and bold flavors. Perfect for busy days, this recipe delivers tender chicken and perfectly cooked peppers with minimal effort.

Two soft white tortillas are filled each with shredded orange-brown chicken, mixed with bright strips of green, red, and yellow bell peppers showing a slightly glossy texture. The tortillas are placed side by side on a round white plate that sits on a white marbled surface. A woman's hand gently holds one taco on the right side, showing part of the filling and the slight toasting marks on the tortilla. In the blurred background, there are hints of a white bowl with sliced jalapeños and another white plate with more tortillas. The scene has a fresh and warm look, emphasizing the layered colors and textures inside the tacos. 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. Having everything prepped before assembling will ensure even cooking and save time.
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 the minced garlic over the salsa. This base prevents sticking and builds flavor.
Step 3: Arrange the sliced chicken evenly over the vegetables. Sprinkle the fajita seasoning packet and chili powder over the chicken, then gently work the seasoning into the meat with your fingers for better flavor adhesion.
Step 4: Layer the remaining salsa over the seasoned chicken. Top with the remaining peppers and onions, then squeeze the lime juice evenly over everything. Stir gently once to combine the seasonings throughout.
Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken reaches 165°F internal temperature. The slow cooking tenderizes the chicken and blends the flavors well.
Step 6: Using two forks, shred the chicken directly in the crockpot and mix it into the salsa and vegetables. Set the crockpot to warm and serve when ready. Shredding in the pot helps the chicken absorb the flavorful juices.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the seasoning blend.
Use frozen bell peppers if fresh are unavailable; just add an extra 30 minutes to cooking time.
Serve with warm tortillas, guacamole, and sour cream for a complete fajita experience.
For a spicier dish, add a diced jalapeño pepper when layering the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. Avoid overcooking during reheating to keep the chicken tender and juicy.

How to Serve

A white oval dish filled with shredded chicken mixed with thick strips of red, yellow, and green bell peppers and onions, all coated in a rich, reddish-brown sauce; small green herbs are sprinkled on top. In the background, there is a white bowl with sliced green jalapeños and a stack of tortillas on a wooden board, placed on a white marbled surface. The image is bright and clear, showing the texture of tender meat and soft vegetables. 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, boneless, skinless chicken thighs work well and tend to be even more tender and flavorful after slow cooking.

What can I do if my crockpot runs hot and cooks faster?

If your crockpot tends to cook quickly, check the chicken’s internal temperature earlier to avoid overcooking. You can also try using the low setting or reduce the cooking time slightly to keep the chicken moist.