Crock pot chicken fajitas with bell peppers and onions are just 5 ingredients and come out so juicy and delicious! Everyone will love this easy dinner!
We’ve been having a lot of fajita fun here on the blog recently.
It started with homemade fajita seasoning, a must try because it takes just minutes to mix together and makes your fajitas so much more tasty!
Next up were easy chicken fajitas in a skillet followed by sheet pan chicken fajitas and Instant Pot fajitas, both of which are nice for a hands-off version.
Today, it’s hands-off again and so, so easy!
Crock pot chicken fajitas are just 5 ingredients, take less than 15 minutes to prep and they come out so juicy and delicious!
You’ve got tender pieces of seasoned chicken, strips of onions and peppers and a bit of salsa to bring them all together.
They smell fantastic as they cook too!
Plus, you get to walk away and get on with your afternoon, knowing that dinner will be waiting for you.
When you get a little closer to eating time, prep your sides and voila - a stress-free meal!
Plus, these are so flavorful and fun to eat, everyone will happily be stuffing tortilla after tortilla and digging in!
(And if you love these flavors, you might also like these southwestern-style slow cooker stuffed peppers.)
Now, I’ve got some notes, tips and FAQs coming up below on how to make slow cooker chicken fajitas. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on crock pot chicken fajitas:
- Make sure your onions and peppers are about the same size so they cook evenly. We are leaving them a little thicker here so they don’t completely turn to mush in the crock pot, but they should be similarly sized.
- Using a variety of different colored bell peppers adds some great flavor and color interest. When possible, it’s nice to have some green, yellow, red and orange in there, but you only need two bell peppers worth for the recipe. So it’s definitely OK to buy one red and one yellow, for instance, and stop there.
- You can use a cup of salsa or a can of diced tomatoes, depending on your preference or what you have on hand in your pantry.
- As mentioned, we love homemade fajita seasoning, but you can certainly use a store-bought mix.
- When you remove the cooked chicken, be sure to slice it thin so your fajitas are easy to bite into when you stuff everything in the tortillas.
As with many slow cooker recipes, you can either cook these on low or high. I’ve included timing for both settings in the recipe card below.
Finally, while I like to slice the chicken breasts and serve the chicken that way, you could also shred the chicken with two forks if you prefer.
OK, now for the really fun part - the toppings!
Topping ideas for chicken fajitas:
- Shredded lettuce
- Diced avocado or guacamole
- Shredded cheddar or Monterey Jack cheese
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Pickled red onions
- Pickled jalapeños
- Fresh chopped cilantro
- Lime wedges
Ah, so many options! Everyone can fix theirs just like they want.
And now we just need to bring this dinner home.
What to serve with chicken fajitas?
- Chicken fajitas, when served with warmed tortillas and plenty of toppings, make a great all-in-one meal.
- You can also serve them with steamed rice and black beans to make a more hearty fajita or to have rice and beans as a side.
- Mexican coleslaw would be amazing as a side dish with this, as would just a simple green salad for something light and fresh.
Flour tortillas are perfect for fajitas, and you can use regular, whole wheat or a gluten-free version.
They come in a variety of sizes, so pick your favorites, being sure you will have enough room to add all your fajita fixings.
And if you’ve wondered about the best way to warm tortillas, I’ll share our favorite method.
How to warm tortillas:
- If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly. This is our go-to.
- If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.
- Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.
Last but not least, let’s talk leftovers, in case you end up with extra.
There’s no need to throw them out, they will reheat great and you can make the extras into something new if you like.
How to store leftover chicken fajitas:
Leftover fajita chicken and peppers with onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days.
Reheat in the microwave or in a skillet on the stove to warm them back up.
How to use leftover chicken fajitas:
You can of course make more fajitas another night or for lunch.
Or use the fajita mix for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings.
You can also mix your warmed, leftover fajitas into some hot cooked pasta, add some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious.
Dinner is ready! And I bet the whole family happily chows down.
Enjoy!
XO,
Kathryn
Crock pot chicken fajitas
Ingredients
- 3 (6-7 oz.) boneless, skinless chicken breasts
- 2 medium bell peppers (mix), sliced
- 1 medium onion, sliced
- 1 ½ tablespoons fajita seasoning
- 1 cup salsa (see notes)
For serving:
- Warmed tortilla shells
Optional toppings:
- Diced avocado or guacamole, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, pickled red onions, pickled jalapeños, fresh chopped cilantro, lime wedges
Other optional fillings or sides:
- Shredded lettuce, steamed brown or white rice, black beans
Instructions
- Place the chicken breasts in the insert of the slow cooker. Season with one tablespoon of the fajita seasoning.
- Add the onion and peppers on top of the chicken and sprinkle with the remaining ½ tablespoon of fajita seasoning. Add the salsa on top of the onion and peppers.
- Cover and cook in the slow cooker on low for 3-4 hours or on high for 1 ½ to 2 hours, until chicken is cooked through.
- Remove the chicken breasts from the slow cooker and slice thinly.
- Return the sliced chicken to the slow cooker and mix with the peppers, onions and juices. Serve in warmed tortilla shells with desired toppings.
Notes
How to warm tortillas:
- If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly. - If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn. - Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.Leftover chicken fajitas:
- The leftover fajita chicken and peppers and onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. - Reheat in the microwave or in a skillet to warm them back up. - You can of course make more fajitas another night or for lunch. - Or use the fajitas for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings. - You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious!Nutrition
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