I can’t stop making my Low Carb Chicken Fajitas Crockpot batch because the chicken shreds into juicy, zesty perfection that disappears before dinner’s even set.

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I’m obsessed with how these Chicken Fajitas Crockpot come out so tender and loud with spice. I love dumping in bell peppers and onion and ending up with that bright, saucy mess that still holds its char.

But the best part is the easy Low Carb Slow Cooker vibe, minimal fuss, maximum flavor, and all the tang from fresh lime juice that cuts through the smokiness. I never get tired of piling them into lettuce leaves or soft tortillas, hitting it with cilantro and cheese, and eating with my hands.

No drama, all pure flavor. Messy.

Totally worth it.

Ingredients

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Chicken breasts or thighs: the main protein, it’s tender and soaks up seasonings.
Bell peppers: sweet crunch and bright color, keeps things fresh.
Yellow or white onion: adds sweetness and savory bite when it softens.
Garlic: punchy aroma, it makes the whole dish sing.
Chicken broth or water: keeps things moist, prevents dryness while it cooks.
Fresh lime juice: bright tang, it wakes up the flavors.
Olive or avocado oil: helps spices stick and crisp the edges.
Chili powder: warm smoky heat, the fajita backbone.
Ground cumin: earthy note that grounds the spice mix.
Smoked paprika: subtle smokiness, adds depth without fuss.
Dried oregano: herbal hint, it tones down the richness.
Garlic powder: background garlic boost, handy for consistency.
Onion powder: adds savory roundness when real onion mellows.
Kosher salt: brings everything together, tweak it to taste.
Black pepper: simple bite, it keeps things lively.
Cayenne pepper: optional kick, only if you want heat.
Brown sugar: basically softens acidity, a touch of caramel.
Tortillas or lettuce: wraps the filling, soft or crisp choice.
Fresh cilantro: bright herb finish, use if you like cilantro.
Lime wedges: extra zing for finishing, squeeze before eating.
Shredded cheese: creamy melty goodness, optional but tasty.
Sour cream: cooling contrast for spicy bites, very comforting.
Salsa: juicy topping, adds acidity and chunkiness.

Ingredient Quantities

2 pounds boneless skinless chicken breasts or thighs

3 medium bell peppers assorted colors thinly sliced

1 large yellow or white onion thinly sliced

3 cloves garlic minced or pressed

1/4 cup low sodium chicken broth or water

2 tablespoons fresh lime juice about 1 lime

2 tablespoons olive oil or avocado oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon kosher salt adjust to taste

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper optional for heat

1 tablespoon brown sugar optional, cuts acidity

8 low carb or corn tortillas for serving or lettuce leaves for a low carb option

1/2 cup chopped fresh cilantro optional for garnish

lime wedges, shredded cheese, sour cream and salsa for serving optional

How to Make this

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1. Spray or lightly oil the Crock Pot and place 2 pounds boneless skinless chicken breasts or thighs in the bottom, season the top with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat.

2. In a small bowl whisk 1/4 cup low sodium chicken broth or water, 2 tablespoons fresh lime juice, 2 tablespoons olive or avocado oil, 3 cloves minced garlic and 1 tablespoon brown sugar if you want to cut acidity; pour this over the chicken so the spices get wet and mingle.

3. Scatter 3 medium thinly sliced bell peppers and 1 large thinly sliced yellow or white onion on top of the chicken; do not stir, just cover so the veg steams and the chicken stays moist.

4. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken shreds easily with two forks and the peppers are tender but still have some bite.

5. Remove the chicken to a cutting board or bowl and use two forks to shred it; taste the juices in the Crock Pot and adjust seasoning with a bit more salt, lime juice, or brown sugar if needed.

6. Return the shredded chicken to the Crock Pot and toss with the cooked peppers and onions for 5 minutes on warm so the flavors meld, or scoop the veg over the chicken when serving if you prefer brighter peppers.

7. Warm 8 low carb or corn tortillas right before serving, or use lettuce leaves for a low carb option; spoon a generous amount of shredded chicken and peppers into each.

8. Top with 1/2 cup chopped fresh cilantro, a squeeze of lime wedges, shredded cheese, sour cream and salsa if you like; cilantro and lime really brighten the dish so don’t skip them if you can.

9. Leftovers: store in an airtight container with a little reserved cooking liquid to keep the chicken moist, refrigerate up to 4 days or freeze for 2 to 3 months, reheat covered to retain juiciness.

Equipment Needed

1. 6 to 7 quart Crock Pot or slow cooker
2. Small mixing bowl and whisk or fork for the marinade
3. Measuring spoons and 1/4 cup measure
4. Sharp chef’s knife
5. Cutting board
6. Tongs and two forks (one for shredding, one for holding)
7. Slotted spoon or silicone spatula to lift peppers and chicken
8. Skillet or microwave and towel to warm tortillas (or a plate for lettuce leaves)
9. Airtight containers for storing leftovers

FAQ

Q: Can I use frozen chicken or do I have to thaw it first? A: You should thaw chicken before putting it in the crockpot. Frozen chicken can make the cooking time uneven and can sit too long in the danger zone where bacteria grows. If you forgot to thaw it, defrost in the microwave or under cold water first, then cook as directed.

Q: How long do these fajitas take in the crockpot? A: Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Thighs might be done a bit faster than breasts, but you're looking for tender, shreddable chicken and soft peppers.

Q: My peppers get mushy, any tips to keep them firmer? A: Put the peppers and onion on top of the chicken instead of under, or add them halfway through the cook time for firmer veggies. You can also slice them a bit thicker so they hold up better.

Q: Can I make this spicy or mild, and how do I adjust heat? A: Yep. Reduce or omit the cayenne for mild, add extra chili powder or some chopped jalapeno for more heat. Remember you can always add hot sauce at the table if you misjudge it.

Q: Do I shred the chicken or slice it, and which is better? A: Either works. Shredded gives a more classic, saucy fajita feel, sliced keeps bigger pieces and looks nicer in tacos. Shred right in the crockpot with two forks for easy cleanup.

Q: How do I keep tortillas from getting soggy? A: Warm tortillas separately in a dry skillet, oven, or wrapped in foil, then stack in a towel. Serve the chicken with a slotted spoon so excess juices stay back, or spoon less liquid onto the tortilla.

Crockpot Chicken Fajitas Recipe Substitutions and Variations

2 pounds boneless skinless chicken breasts or thighs
- Swap for boneless turkey breast or thighs, cooks about the same time
- Use firm tofu (extra firm, pressed) for a vegetarian option, cut into strips
- Shrimp works too, just reduce crockpot time or add in last 30 minutes so it doesn’t get rubbery
- Use canned chickpeas for a no-fuss plant based protein, drain and rinse first
3 medium bell peppers assorted colors thinly sliced
- Poblano or anaheim peppers for a smokier, milder flavor
- Use frozen fajita vegetable mix if fresh peppers aren’t available
- Mix in thinly sliced zucchini or mushrooms for extra bulk and texture
2 tablespoons fresh lime juice about 1 lime
- Fresh lemon juice is the closest substitute, same acidity
- 2 teaspoons apple cider vinegar or white wine vinegar plus a splash of water
- Use bottled lime juice in a pinch, but use a little less since it’s more concentrated
8 low carb or corn tortillas for serving or lettuce leaves for a low carb option
- Flour tortillas or whole wheat wraps are fine if you don’t have corn ones
- Serve over rice or cauliflower rice as a bowl instead of tacos
- Use romaine leaves or large cabbage leaves as a crunchy low carb wrap alternative

Pro Tips

1. Pound or slice thicker pieces so chicken cooks evenly. If you start with really thick breasts, they can dry on the edges before they shred. Cut into 1-inch strips or lightly pound to an even thickness and you’ll get consistent shredding every time.

2. Reserve and concentrate some cooking liquid before shredding. Scoop out about 1/3 cup of the juices, simmer it in a small pan for a few minutes to intensify the flavor, then toss it back with the shredded chicken. That keeps things juicy and boosts seasoning without watering down the peppers.

3. Add the peppers later if you want more texture. If you like them bright and with a little snap, put the peppers in for the last 1 to 1.5 hours on low instead of on top from the start. For softer, melded veg leave them on top from the beginning.

4. Stretch flavor with pantry staples and balance acidity. If the dish tastes flat after shredding, a tiny pinch of brown sugar or a splash more lime will fix it. Also a teaspoon of soy sauce or Worcestershire can add savory depth without changing the original profile.

Crockpot Chicken Fajitas Recipe

Recipe by James Level

0.0 from 0 votes

I can't stop making my Low Carb Chicken Fajitas Crockpot batch because the chicken shreds into juicy, zesty perfection that disappears before dinner's even set.

Servings

servings

Calories

301

kcal

Equipment: 1. 6 to 7 quart Crock Pot or slow cooker
2. Small mixing bowl and whisk or fork for the marinade
3. Measuring spoons and 1/4 cup measure
4. Sharp chef’s knife
5. Cutting board
6. Tongs and two forks (one for shredding, one for holding)
7. Slotted spoon or silicone spatula to lift peppers and chicken
8. Skillet or microwave and towel to warm tortillas (or a plate for lettuce leaves)
9. Airtight containers for storing leftovers

Ingredients

2 pounds boneless skinless chicken breasts or thighs
3 medium bell peppers assorted colors thinly sliced
1 large yellow or white onion thinly sliced
3 cloves garlic minced or pressed
1/4 cup low sodium chicken broth or water
2 tablespoons fresh lime juice about 1 lime
2 tablespoons olive oil or avocado oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt adjust to taste
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper optional for heat
1 tablespoon brown sugar optional, cuts acidity
8 low carb or corn tortillas for serving or lettuce leaves for a low carb option
1/2 cup chopped fresh cilantro optional for garnish
lime wedges, shredded cheese, sour cream and salsa for serving optional

Directions

Spray or lightly oil the Crock Pot and place 2 pounds boneless skinless chicken breasts or thighs in the bottom, season the top with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne if you want heat.
In a small bowl whisk 1/4 cup low sodium chicken broth or water, 2 tablespoons fresh lime juice, 2 tablespoons olive or avocado oil, 3 cloves minced garlic and 1 tablespoon brown sugar if you want to cut acidity; pour this over the chicken so the spices get wet and mingle.
Scatter 3 medium thinly sliced bell peppers and 1 large thinly sliced yellow or white onion on top of the chicken; do not stir, just cover so the veg steams and the chicken stays moist.
Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken shreds easily with two forks and the peppers are tender but still have some bite.
Remove the chicken to a cutting board or bowl and use two forks to shred it; taste the juices in the Crock Pot and adjust seasoning with a bit more salt, lime juice, or brown sugar if needed.
Return the shredded chicken to the Crock Pot and toss with the cooked peppers and onions for 5 minutes on warm so the flavors meld, or scoop the veg over the chicken when serving if you prefer brighter peppers.
Warm 8 low carb or corn tortillas right before serving, or use lettuce leaves for a low carb option; spoon a generous amount of shredded chicken and peppers into each.
Top with 1/2 cup chopped fresh cilantro, a squeeze of lime wedges, shredded cheese, sour cream and salsa if you like; cilantro and lime really brighten the dish so don’t skip them if you can.
Leftovers: store in an airtight container with a little reserved cooking liquid to keep the chicken moist, refrigerate up to 4 days or freeze for 2 to 3 months, reheat covered to retain juiciness.

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: 234g
Total number of serves: 8
Calories: 301kcal
Fat: 9g
Saturated Fat: 1.8g
Trans Fat: 0.1g
Polyunsaturated: 0.6g
Monounsaturated: 3.1g
Cholesterol: 83mg
Sodium: 300mg
Potassium: 365mg
Carbohydrates: 20.6g
Fiber: 3g
Sugar: 4g
Protein: 37g
Vitamin A: 1400IU
Vitamin C: 39mg
Calcium: 25mg
Iron: 1.8mg

Crockpot Chicken Fajitas Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crockpot Chicken Fajitas Recipe Substitutions and Variations

Pro Tips