Crock Pot Chicken Fajitas
This Crock Pot Chicken Fajitas recipe is super simple, flavorful and makes the most tender and delicious chicken fajitas with very little effort!
A Delicious 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. 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!
I made these about a week ago. I didn’t change a thing in the recipe. My family loved them! Had such great flavor! Thanks Brandie!!
– Measha
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.
Don’t have a slow cooker or don’t have time to wait? Check out my recipe for stovetop Chicken Fajitas for a quicker version!
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: (See Recipe Card Below For The Full Recipe)
- red, yellow & green bell peppers – I know some people don’t like green peppers so if that is you, then just leave them out and substitute with a different color.
- onion
- garlic – I really prefer fresh garlic for this, I think it packs a bigger garlic punch but you can use jarred garlic if that is all you have on hand.
- salsa – my favorite salsa is Herdez but as you can see below, I went with Pace here because I got it on sale so use what you prefer (or what you can get on sale – ha!)
- boneless, skinless chicken breasts – you could also use chicken thighs. They won’t take quite as long to cook as chicken breasts since it’s dark meat.
- fajita seasoning – pick up a packet at the store or make your own Homemade Fajita Seasoning.
- fresh lime juice – you don’t absolutely need this but I think a little squeeze helps brighten up the flavors a bit!
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 (internal temperature of 156F degrees).
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, stir and 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 Recipes?
- Crock Pot Mexican Shredded Beef
- Chicken Fajita Casserole
- Crock Pot Birria Tacos
- Crock Pot Carnitas
- Crock Pot Shredded Chicken For Tacos
- Crock Pot Buffalo Chicken Tacos
- Crock Pot Chicken Fajitas
- Sheet Pan Beef Fajitas
- Steak Bite Fajita Bowls
- Air Fryer Steak Fajitas
- Crock Pot Salsa Ranch Chicken Pasta
- BBQ Chicken Tostadas
- Crock Pot Sausage and Peppers
- Chicken Chimichangas
- White Chicken Enchiladas
Originally published: July 2016
Updated photos & republished: February 2025
Crock Pot Chicken Fajitas (+Video)
Ingredients
- 16 ounce jar salsa (divided use, use a brand of salsa you love))
- 1 each red, yellow & green bell pepper (seeded & sliced into strips) (divided use)
- 1 yellow onion, sliced (divided use)
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts (or chicken thighs)
- 1 packet fajita seasoning
- 2 Tablespoons fresh lime juice
Instructions
- Pour half of the salsa into the bottom of a 6 quart crock pot.
- Top with half of the sliced peppers and sliced onions.
- Sprinkle on 4 cloves garlic, minced.
- Then top with 2 pounds boneless, skinless chicken breasts.
- Sprinkle the tops of the chicken breasts with 1 packet fajita seasoning.
- Top chicken breasts with remaining salsa, peppers, onions.
- Squeeze 2 Tablespoons fresh lime juice over top.
- Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) or until chicken is cooked through (internal temperature 165F degrees).
- 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.
This was absolutely delicious! I use Tostidos restaurant style salsa and pureed it in the blender (don’t care for chunky tomatoes). I also used McCormick fajita seasoning. When everything was ready to serve, I added a can of rinsed and drained light red kidney beans. It was perfect!
Also, make sure you read the whole recipe. It says the end result may be extra wet so use a ladle to remove excess liquid. I did and it made all the difference. Now I’m off to find another delicious recipe on this site!
Easy & delicious
This recipe is EXCELLENT! When I make it, I always get asked for the recipe.
I really want to try this recipe but wondering instead of shredding the chicken breasts can I use chicken or beef sliced thin for stir fry?
My whole family enjoyed these (even the kiddos!) I would probably add a tad more spice but that is only because we like things spicy and I grabbed a packet of the mild fajita seasoning so maybe I’ll get the spicy one next time. So flavorful and a perfect meal! I made it with your Mexican rice
I am cooking this right now. I used green salsa because that’s what I prefer with chicken. Can’t wait to taste it. Been looking for a way to simplify our dinner routine. You have so many delicious sounding slow cooker recipes I am excited to try.
This recipe is amazing! A hit for the entire family. Do you happen to know what a serving size is? For tracking macros
So good!!! I can’t eat peppers so I use zucchini. The family loves it!!!
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. I didn’t change a thing in the recipe. My family loved them! Had such great flavor! Thanks Brandie!!
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!