Crock Pot Chicken Fajitas Recipe

I’m sharing my Slow Cooker Chicken Fajitas recipe that combines pantry staples with one unexpected ingredient that changes the flavor profile, and I’ll explain why it works.

I’m always chasing dinners that feel effortless but actually taste like I worked all day. These Crock Pot Chicken Fajitas Easy were a discovery, featuring boneless skinless chicken breasts and bright bell peppers that somehow stay vibrant and full of flavor.

I won’t pretend it’s perfect every time; I’ve ruined a try before, but when it hits it’s wildly satisfying and pretty healthy too. It’s the kind of Slow Cooker Chicken Fajitas that gets texts asking for the recipe, and it keeps ending up on my weeknight rotation more than I planned.

If you’re curious, you’re not alone.

Ingredients

• Lean protein filling and builds muscle, low carbs, mild flavor soaks spices well
• Crisp sweet, full of vitamin C and fiber, adds color and fresh crunch
• Adds savory sweetness when cooked contains quercetin gives depth and moisture
• Bright acidity cuts richness, adds tangy freshness and subtle citrus lift
• Chili, cumin, paprika give warmth and smoky heat, big flavor no calories
• Carbs for fuel, soft wraps that hold fillings choose whole grain when you can
• Creamy and rich, packed with healthy fats, cools spicy filling and feels luxe
• Fresh herb, bright citrus notes, divides up richness and adds a peppery finish

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts trimmed
• 3 medium bell peppers assorted colors, sliced
• 1 large yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup low sodium chicken broth or water
• 2 tbsp fresh lime juice (about 1 lime)
• 1 1/2 tbsp olive oil optional
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 to 1 tsp kosher salt
• 1/4 to 1/2 tsp black pepper
• 1/4 tsp cayenne pepper optional
• 1 tbsp cornstarch mixed with 1 tbsp water optional
• 8 to 10 small flour or corn tortillas
• 1 cup shredded cheddar or Mexican blend cheese optional
• 1/2 cup sour cream or Greek yogurt optional
• 1 ripe avocado sliced or 1/2 cup guacamole optional
• 1/2 cup chopped fresh cilantro optional
• limes cut into wedges optional

How to Make this

1. Mix the spices in a small bowl: 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 to 1 tsp kosher salt, 1/4 to 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat.

2. Trim the 1 1/2 to 2 lb chicken breasts and rub them with the spice mix, 2 tbsp fresh lime juice and 1 1/2 tbsp olive oil if using. You can quickly sear the chicken 1 to 2 minutes per side in a hot skillet for extra flavor but it’s optional.

3. Add the sliced 3 bell peppers and 1 large sliced yellow onion to the bottom of the crock pot, scatter 3 cloves minced garlic over them and pour in 1/4 cup low sodium chicken broth or water.

4. Nestle the seasoned chicken breasts on top of the peppers and onions, cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and is very tender.

5. Remove the chicken to a cutting board, shred with two forks, then taste the juices and stir in the 2 tbsp fresh lime juice again if you want brighter flavor.

6. Return the shredded chicken to the crock pot and stir it into the peppers and onions so everything soaks up the juices. If the liquid is thin and you want a saucier filling, mix 1 tbsp cornstarch with 1 tbsp water and stir that slurry into the crock pot, cook another 10 to 15 minutes until sauce thickens.

7. At this point you can stir in 1 cup shredded cheddar or Mexican blend cheese if you like it cheesy, cover until melted. Adjust salt and pepper to taste.

8. Warm 8 to 10 small flour or corn tortillas in a dry skillet, under the broiler for a few seconds, or wrapped in a damp towel in the microwave for 20 to 30 seconds.

9. Assemble fajitas: spoon chicken and peppers into tortillas and top with optional 1/2 cup sour cream or Greek yogurt, sliced ripe avocado or 1/2 cup guacamole, 1/2 cup chopped fresh cilantro and lime wedges. If you want extra char, quickly sear a filled tortilla in a hot skillet for 30 to 45 seconds per side.

10. Serve hot, store leftovers in the fridge up to 4 days and reheat gently so the chicken stays tender.

Equipment Needed

1. 4 to 6 quart slow cooker (crock pot)
2. Large skillet (cast iron or nonstick) for optional searing and warming tortillas
3. Cutting board
4. Chef’s knife
5. Measuring spoons and measuring cups
6. Small bowl and spoon for mixing the spice rub
7. Two forks or tongs for shredding and handling the chicken
8. Wooden spoon or heatproof spatula for stirring
9. Citrus reamer or juicer for the limes
10. Instant read thermometer to check the chicken hits 165 F

FAQ

Crock Pot Chicken Fajitas Recipe Substitutions and Variations

• Chicken breasts
  • Boneless skinless chicken thighs, juicier and more forgiving, cooks about the same
  • Boneless turkey breast or cutlets, a leaner swap that still soaks up the seasonings
  • Pressed firm tofu, cubed, for a vegetarian option, use extra lime and seasoning so it tastes bold
  • Seitan for a chewy, protein rich meat alternative, it soaks up the sauce well
• Bell peppers
  • Poblano or Anaheim peppers, milder and slightly smoky, great if you want less sweetness
  • Frozen sliced pepper mix, saves time and works fine straight from the bag
  • Jarred roasted red peppers, drained and sliced, for a smoky sweet shortcut
  • Canned diced green chilies if you want heat without big slices of pepper
• Tortillas
  • Lettuce leaves, like romaine or butter lettuce, for a fresh low carb wrap
  • Pita pockets or flatbreads, good if you dont have tortillas on hand
  • Crispy corn tostadas or taco shells if you want crunch instead of soft folds
  • Gluten free rice or cauliflower tortillas for gluten free needs
• Cornstarch (thickener)
  • Arrowroot powder, about a one to one swap, gives a clear glossy sauce
  • All purpose flour, use roughly twice the amount and whisk into cold water first
  • Instant mashed potato flakes, sprinkle in a little at a time till it thickens
  • Or just reduce the liquid by cooking on high in the slow cooker last 30 minutes to concentrate sauce

Pro Tips

– Sear the chicken quickly before the slow cooker if you want way more flavor — even 1 to 2 minutes per side will add browned bits that make the sauce taste deeper. If you skip searing, at least brown the peppers and onions a little in the pan so they arent just soft and bland.

– Reserve a cup of the cooking liquid before shredding and add it back in slowly while you mix the chicken and peppers so you control how saucy it gets. If it seems too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir that in near the end to thicken up without overcooking.

– Use lime twice: a little with the rub and then more after shredding to brighten everything up. Acid at the end wakes up flavors that get muted during long cooking, so taste and add more if it still feels flat.

– Warm and steam your tortillas just before serving by wrapping them in a damp towel and microwaving 20 to 30 seconds or heating briefly in a dry skillet. They fold better, wont crack, and a quick char in the pan fixes soggy tortillas and adds nice texture.

Crock Pot Chicken Fajitas Recipe

Recipe by James Level

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I’m sharing my Slow Cooker Chicken Fajitas recipe that combines pantry staples with one unexpected ingredient that changes the flavor profile, and I’ll explain why it works.

Pin

Servings

4

servings

Calories

550

kcal

Equipment: 1. 4 to 6 quart slow cooker (crock pot)
2. Large skillet (cast iron or nonstick) for optional searing and warming tortillas
3. Cutting board
4. Chef’s knife
5. Measuring spoons and measuring cups
6. Small bowl and spoon for mixing the spice rub
7. Two forks or tongs for shredding and handling the chicken
8. Wooden spoon or heatproof spatula for stirring
9. Citrus reamer or juicer for the limes
10. Instant read thermometer to check the chicken hits 165 F

Ingredients

• 1 1/2 to 2 lb boneless skinless chicken breasts trimmed

• 3 medium bell peppers assorted colors, sliced

• 1 large yellow onion sliced

• 3 cloves garlic minced

• 1/4 cup low sodium chicken broth or water

• 2 tbsp fresh lime juice (about 1 lime)

• 1 1/2 tbsp olive oil optional

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp dried oregano

• 1/2 to 1 tsp kosher salt

• 1/4 to 1/2 tsp black pepper

• 1/4 tsp cayenne pepper optional

• 1 tbsp cornstarch mixed with 1 tbsp water optional

• 8 to 10 small flour or corn tortillas

• 1 cup shredded cheddar or Mexican blend cheese optional

• 1/2 cup sour cream or Greek yogurt optional

• 1 ripe avocado sliced or 1/2 cup guacamole optional

• 1/2 cup chopped fresh cilantro optional

• limes cut into wedges optional

Directions

• Mix the spices in a small bowl: 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 to 1 tsp kosher salt, 1/4 to 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat.
• Trim the 1 1/2 to 2 lb chicken breasts and rub them with the spice mix, 2 tbsp fresh lime juice and 1 1/2 tbsp olive oil if using. You can quickly sear the chicken 1 to 2 minutes per side in a hot skillet for extra flavor but it's optional.
• Add the sliced 3 bell peppers and 1 large sliced yellow onion to the bottom of the crock pot, scatter 3 cloves minced garlic over them and pour in 1/4 cup low sodium chicken broth or water.
• Nestle the seasoned chicken breasts on top of the peppers and onions, cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and is very tender.
• Remove the chicken to a cutting board, shred with two forks, then taste the juices and stir in the 2 tbsp fresh lime juice again if you want brighter flavor.
• Return the shredded chicken to the crock pot and stir it into the peppers and onions so everything soaks up the juices. If the liquid is thin and you want a saucier filling, mix 1 tbsp cornstarch with 1 tbsp water and stir that slurry into the crock pot, cook another 10 to 15 minutes until sauce thickens.
• At this point you can stir in 1 cup shredded cheddar or Mexican blend cheese if you like it cheesy, cover until melted. Adjust salt and pepper to taste.
• Warm 8 to 10 small flour or corn tortillas in a dry skillet, under the broiler for a few seconds, or wrapped in a damp towel in the microwave for 20 to 30 seconds.
• Assemble fajitas: spoon chicken and peppers into tortillas and top with optional 1/2 cup sour cream or Greek yogurt, sliced ripe avocado or 1/2 cup guacamole, 1/2 cup chopped fresh cilantro and lime wedges. If you want extra char, quickly sear a filled tortilla in a hot skillet for 30 to 45 seconds per side.
• Serve hot, store leftovers in the fridge up to 4 days and reheat gently so the chicken stays tender.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 410g
• Total number of serves: 4
• Calories: 550kcal
• Fat: 44g
• Saturated Fat: 13g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 20g
• Cholesterol: 200mg
• Sodium: 700mg
• Potassium: 900mg
• Carbohydrates: 48g
• Fiber: 6g
• Sugar: 6g
• Protein: 69g
• Vitamin A: 3500IU
• Vitamin C: 35mg
• Calcium: 200mg
• Iron: 3.2mg