These Easy Crockpot Chicken Fajitas are perfect for meal prep! Dump in the ingredients then set it to cook all day for a hands-off dinner.
Ingredients and substitutions
- Chicken breasts – boneless skinless chicken thighs would also work for this recipe.
- Fresh salsa – use jarred salsa or homemade salsa instead.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Chili powder – cayenne, paprika or taco seasoning can be used to replace the chili powder.
- Cumin – coriander is the best substitute here, or you can just add more chili powder.
- Salt – to taste.
- Yellow onion – red onion, white onion or shallots can be used too.
- Bell peppers – use any colour combination of bell peppers.
Optional toppings
- Grated cheddar cheese – Monterey Jack or a Tex Mex blend would also be yummy.
- Chopped cilantro – leave this off if you’re not a fan of cilantro.
- Corn tortillas – flour tortillas can be used instead.
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How to make chicken fajitas in the crockpot
- Dump everything into the crockpot.
- Cook on high for 4 hours or low for 8 hours.
- Shred the chicken.
- Add the onions and peppers.
- Serve with your chosen toppings and enjoy!
What to serve with chicken fajitas
These crockpot fajitas are good on their own, but if you aren't serving them with tortillas, you may want to add a side dish if you'd like some more carbs. Here are some great ideas for sides:
- Mexican rice
- Side salad
- Cauliflower rice
- Over pasta
Frequently Asked Questions
These crockpot chicken fajitas are made of chicken, bell peppers, onions and Tex Mex spices served in tortillas with all the fixings.
When it comes to the toppings, you can go with the classics like grated cheddar and cilantro served in corn tortillas, or mix up the toppings to include whatever you happen to have in your fridge. Other tasty options would include corn with cotija cheese, black beans, pickled jalapenos, sour cream, guacamole or sliced avocado, lettuce and more.
There’s no need to cut the chicken before cooking it in the crockpot. The breasts will cook whole and then you can shred the chicken before serving.
Yes! The raw chicken in these crockpot fajitas will cook alongside the salsa, garlic, chili powder, cumin and salt in the slow cooker, so there’s no need to pre-cook it.
Storing and reheating
These crockpot chicken fajitas are perfect for meal prep because all you have to do is dump the ingredients into the slow cooker then cook for 8 hours. It's relatively hands off, so you can cook a big batch for the week ahead. Store the chicken mixture and toppings in the fridge separately in glass bowls for up to 5 days.
When you’re ready to reheat your crockpot fajitas, you have a few options to choose from:
- Add a tiny bit of olive oil to a skillet and sauté an individual portion for about 5 minutes until heated through. This is the best way to avoid the leftover chicken taste.
- Sprinkle 1 tbsp. water over top of an individual portion and microwave for 2-3 minutes, stirring halfway through. Water will prevent the chicken from drying out.
- Add a bit of extra salsa before microwaving for extra flavour and moisture.
Freezing this recipe
You can freeze these chicken fajitas for up to 3 months. You can reheat from frozen for 6 to 7 minutes in the microwave. Just sprinkle a bit of water over top first then reheat, stirring halfway through. Serve with fresh toppings and dig in!
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More crockpot chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on making crockpot chicken fajitas as your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you're marinating the chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
Easy Crockpot Chicken Fajitas
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 (500mL) container fresh salsa (or jarred salsa)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 yellow onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
Optional toppings
- 1/2 cup grated cheddar cheese
- 1 tbsp fresh chopped cilantro
- Corn tortillas, to serve
Instructions
- Add chicken, salsa, garlic, chili powder, cumin and salt to slow cooker. Cook on high for 4 hours or on low for 8 hours.
- In the last half hour of cooking time, remove chicken and shred. Meanwhile, switch crockpot to high and add onions and peppers. Cook for the remaining half hour.
- Add chicken back to the peppers and onions, then stir to combine. Top with cheese and cilantro and serve in corn tortillas if desired. Enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Nicole says
These were very good and easy to make! I used my hand held mixer to shred the chicken which was nice. I used half mild and half medium salsa, and my husband thought it had a strong vinegar flavor as a result. Next time I will use half salsa and half canned tomatoes to help with that flavor. Overall recommend!
Taylor Stinson says
I’m happy you enjoyed!
JEANETTE says
Great recipe! I’ve tried others and this is the best one yet. And so easy!
Taylor Stinson says
I’m so happy you enjoyed!
Nellie says
Thank you for a good family recipe. Even my picky eaters ate this meal. And came back for seconds. Will definitely make again. .
Taylor Stinson says
I’m so happy you enjoyed 🙂
David says
Can you cook this on high for 4 hours instead of low for 8
Taylor Stinson says
Yes, you should be able to 🙂
Renee says
Hi Taylor,
I am a bit confused. what does it mean by 1.5 red pepper? 1.5 cup red pepper?
Thanks,
Renee
Taylor Stinson says
Hi Renee – I’m wondering if there’s been some sort of confusion here. The recipe card says 1 red, 1 yellow and 1 green pepper. There’s nothing listing 1.5 red pepper.
Stacey Dimes says
Hi, I was wondering if the total number of calories per serving included the corn tortilla or is it without the corn tortilla.
Also, it says it makes 8 servings – what is the portion size per serving?
I’ve had this recipe before and it is wonderful. I have recently joined Noom and I’m being more mindful of calorie intake etc.
Thanks for your help!
Taylor Stinson says
Hi Stacey – this recipe makes 4 servings (it’s listed in the recipe card) and the nutritional info does not include corn tortillas. Hope that helps!
Stacey Dimes says
Thank you – sorry, “8” was a typo.
It makes 4 servings – do you know the size per serving – is it about a cup?
Thanks!
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. If I absolutely had to guess, a serving is maybe 1.5 cups?