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Crockpot Chicken Fajitas

Crockpot chicken fajitas with tender shredded chicken and soft, colorful peppers—made by slow-cooking everything in a seasoned lime-oil mixture. Serve hot chicken fajita filling in warm tortillas with sour cream, guacamole, and shredded cheese for an easy Tex-Mex meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajita filling
  • 2 lb boneless skinless chicken breasts
  • 1 count red bell pepper sliced
  • 1 count yellow bell pepper sliced
  • 1 count green bell pepper sliced
  • 1 count large onion sliced
  • 4 cloves garlic minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 packet (1 oz) fajita seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 1 flour tortillas or corn tortillas for serving
  • 1 guacamole for serving
  • 1 sour cream for serving
  • 1 shredded cheese for serving

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  1. Place boneless skinless chicken breasts into the slow cooker.
  2. Layer red bell pepper, yellow bell pepper, green bell pepper, and large onion over the chicken, then add minced garlic on top.
  3. Whisk together lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder, then pour the mixture over everything so the chicken is coated.
Cook until tender
  1. Cook on LOW for 5–6 hours, until the chicken is tender and pulls apart easily (visual cue: the peppers soften and release juices).
  2. Alternatively cook on HIGH for 2.5–3 hours, until the chicken is tender (visual cue: sauce-like juices form in the bottom of the slow cooker).
Slice and finish
  1. Remove the chicken and slice into strips or shred with two forks.
  2. Return the shredded or sliced chicken to the slow cooker, then toss with the peppers and juices until evenly coated.
Serve
  1. Serve the fajita filling in warm flour tortillas or corn tortillas.
  2. Top with guacamole, sour cream, and shredded cheese.

Notes

Pro tip: For the most fajita-style texture, shred the chicken while it’s warm, then toss it back in just until coated so the peppers stay tender but not mushy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until hot. Freezing is okay for up to 2 months, but hold toppings (guacamole, sour cream, cheese) and warm tortillas for serving fresh. For a lighter option, use reduced-fat sour cream and a reduced-fat cheese blend.