Crock Pot Chicken Fajitas (+Video)
This Crock Pot Chicken Fajitas recipe is super simple, flavorful and makes the most tender and delicious chicken fajitas!
A DELCIOUS MEXICAN INSPIRED CROCK POT MEAL
During the summer months, I get a ton of requests for crock pot (slow cooker) meals. Folks don’t want to crank on their ovens, then crank up the air conditioner just to eat some cooked food. They are usually fairly simple. You can pop the ingredients into the pot before you head off to work, and come home to your house smelling AMAZING and ready to dig in! This one turned out heavenly!
FREQUENTLY ASKED QUESTIONS:
Yes you can. Sometimes you can find a “fajita blend” of peppers and onions that are already pre-sliced in the produce section as well. In addition, feel free to use the minced garlic in a jar to make this even faster to prepare.
Yes you can a beef chuck roast. Follow all the same directions.
Absolutely. Frozen chicken breasts are usually smaller than their fresh counterparts so the cooking time should be the same.
Leftover fajita filling can be be stored in an airtight container in the refrigerator for 2 days. To freeze, allow mixture to cool. Place fajita mixture in a freezer-safe zip top bag and spread the bag so it flattens out and the fajita mixture is evenly distributed. This will keep for 2 months.
Serve with a salad and some SPANISH RICE and dinner is served!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- red, yellow & green bell peppers
- onion
- garlic
- salsa
- boneless, skinless chicken breasts
- fajita seasoning
- fresh lime juice
HOW TO MAKE CROCK POT CHICKEN FAJITAS:
Pour half of the salsa into the bottom of the crock pot.
Top with half of the sliced peppers and sliced onions. Sprinkle on minced garlic.
Then top with chicken breasts
Sprinkle the tops of the chicken breasts with packet of fajita seasoning.
Top chicken breasts with remaining salsa, peppers, onions. Squeeze lime juice over the top.
Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) until chicken is cooked through.
There will be a lot of juice produced during cooking so you may want to drain that out or use a ladle to remove it (if desired.) Once cooked, remove chicken and shred using a couple of forks.
Put the shredded chicken back into the crock pot, cover and switch it to the “warm setting” until ready to serve. Give it a taste, you may want to season with salt and pepper.
Set out tortillas, cheese, sour cream and salsa and let everyone help themselves! Serve with a salad or some SPANISH RICE or MEXICAN RICE for a complete meal!
CRAVING MORE?
Originally published: July 2016
Updated & republished: July 2021
Crock Pot Chicken Fajitas (+Video)
Ingredients
- 1 each red, yellow & green bell pepper (seeded & sliced into strips)
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 16 ounce jar salsa
- 2 pounds boneless, skinless chicken breasts
- 1 packet fajita seasoning
- 2 Tablespoons fresh lime juice
Instructions
- Pour half of the salsa into the bottom of the crock pot.
- Top with half of the sliced peppers and sliced onions.
- Sprinkle on minced garlic.
- Then top with chicken breasts.
- Sprinkle the tops of the chicken breasts with packet of fajita seasoning.
- Top chicken breasts with remaining salsa, peppers, onions.
- Squeeze lime juice over top.
- Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) until chicken is cooked through.
- There will be a lot of juice produced during cooking so may want to drain that out or use a ladle to remove it (if desired.)
- Once cooked, remove chicken and shred using a couple of forks.
- Put the shredded chicken back into the crock pot, cover and switch it to the "warm setting" until ready to serve.
- Give it a taste, you may want to season with salt and pepper. Serve in flour or corn tortilas with all your favorite toppings.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My apologies! You do have in both the written and the video, to drain the liquid, as there
can be A LOT.
This is my second time making this dish… My husband LOVED it the first time I made it!
I followed the recipe and my first batch turned out a bit liquidy… I just reread your instructions… In the video, not the written instructions it says to drain the liquid. In your picture, your chicken doesn’t look red and saucy. Which is correct? The video or the written instructions?
I’m confused. I’ve re-read everything a few times and I can see where I mention it in the blog post, the recipe card (Step 9) and the video as you mentioned. However, it is optional – you don’t have to drain the liquid. Some folks like to keep it simmering on warm until they’re ready to eat and in that case, it’s good to keep the liquid in.
I made these about a week ago. My family ❤️ them. I sliced my boneless skinless chicken breast and cook on high 3-4 hours. Didn’t have to shred. Had great flavor Thanks Brandi
Sounds and looks great! Can this be made in a instant pot? Thanks!
You should be able to. Of course you’ll need to add some liquid into your instant pot so it will come up to pressure. Chicken broth should work. I can’t tell you the time but perhaps put it on the “chicken” setting if you have that on yours. There are so many different instant pots out there with so many different functions, its hard to keep track these days!
I made this yesterday and I did not I did have salsa at the bottom did everything else aside I just didn’t put the extra salsa at the top all my goodness it turned out so good amazing… if you want to make those do not put the extra sauce on the top cuz it was just perfect doing the salsa at the bottom yummy yummy then I made Mexican rice with my long grain rice with Rotel tomatoes there’s a recipe online for Mexican rice with Rotel tomatoes I have leftovers for today but I will make this again and the guy that again
Do you recommend using frozen or fresh chicken breasts?
Will definitely make again and again!
This was so good and really simple to make.
That’s so awesome to hear. Thanks so much Kathy!!
I love the pic,.easy to follow….
I made this tonight for Supper. Oh my Goodness!! It was very good!
Do you have a fajitas recipe for steak or could I substitute chicken with steak
So good and such an easy recipe for those who don’t like to cook. Put it in the crockpot while I was at work and it was done when I got home for dinner. Only thing I would do differently next time is use less salsa, mine turned out a little more squishy and less crunchy than I would like. Otherwise so good.
I bet this would be good without the tortillas and just placed on a bed of wild rice with the toppings and white sauce. I think thats how Im gonna try it. YUMMMM!!!!
Great easy recipes! Love!
Thanks so much Lydia!
Really amazing recipe! Thank you for the full instructions and the photos too. I don't have Fajita in my kitchen but I'll try with a similar seasoning.
Thank you, I hope you enjoy!