If you’re looking for a crazy easy, kid-approved dinner that practically cooks itself, these Crockpot Chicken Fajitas are IT. You just toss everything in the slow cooker, let it do its thing, and dinner’s ready when you are. The chicken is juicy, the peppers are tender, and the flavors are spot on. My family loves building their own fajitas, and I love how little work this takes! Perfect for a busy weeknight or when you just don’t feel like spending forever in the kitchen.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 3 bell peppers (any colors you like, sliced)
- 1 large onion (sliced)
- 1 (14.5 oz) can of diced tomatoes (with green chilies, if you like it spicy)
- 1 packet fajita seasoning mix (or 2 tablespoons homemade fajita seasoning)
- 2 tablespoons olive oil
- Juice of 1 lime
- Tortillas (flour or corn, your choice)
- Optional toppings: shredded cheese, sour cream, salsa, avocado, cilantro
Pro Tips
- Slice the veggies thinly: They’ll cook evenly and get super tender in the crockpot.
- Don’t skip the lime juice: It adds a bright, fresh flavor that ties everything together.
- Want less mess? Use crockpot liners for easy cleanup!
- Perfect for picky eaters: Let the kids build their own fajitas with their favorite toppings.
- Double the batch: Leftovers are amazing for lunch the next day or repurposed in quesadillas.
Tools You’ll Need
- Crockpot or slow cooker
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or a fork
Substitutions and Variations
- No chicken breasts? Use chicken thighs for an even juicier result.
- Low-carb option: Swap tortillas for lettuce wraps.
- Make it vegetarian: Sub chicken with black beans and sliced portobello mushrooms.
- Spice it up: Add a diced jalapeño or use a spicy fajita seasoning mix.
Instructions
1. Prep the veggies and chicken
Slice your bell peppers and onions. Place them in the crockpot, then lay the chicken breasts on top.
2. Add the seasonings
Sprinkle the fajita seasoning mix over the chicken and veggies. Drizzle with olive oil and pour in the diced tomatoes.
3. Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and easily shredded.
4. Shred the chicken
Use two forks to shred the chicken directly in the crockpot. Stir everything together so the flavors mix.
5. Serve
Scoop the chicken and veggies into warm tortillas. Add your favorite toppings, like shredded cheese, sour cream, or avocado.
Leftovers and Storage
- Refrigerate: Store leftover chicken and veggies in an airtight container for up to 4 days.
- Freeze: Freeze the cooked chicken fajita mixture in a freezer-safe bag for up to 3 months. Thaw and reheat for a quick meal!
- Reheat: Warm leftovers in the microwave or on the stovetop until heated through.
Make-Ahead Tips
- Slice the veggies the night before and store them in a zip-top bag in the fridge.
- Measure out your seasoning and have everything ready to go so you can just dump and cook.
Conclusion
Dinner doesn’t get much easier (or tastier) than this Crockpot Chicken Fajitas recipe. It’s family-friendly, full of flavor, and perfect for busy nights when you want something delicious but don’t have the time to stand over the stove. Give it a try and let me know how it turns out—I’d love to hear your thoughts or answer any questions in the comments! 😊
