These Crockpot Chicken Fajitas are incredibly tender and loaded with flavor! So easy to make, these flavorful, slow cooker, chicken breasts are cooked with fresh bell peppers, taco seasoning, and garlic for a satisfying dinner. For more recipes, visit my Meals Made Simple page.
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In the mood for something incredibly appetizing and filling? These Crockpot fajitas are perfect for all sorts of things such as tacos, burritos, and so much more. If you’re looking for a simple but delicious dinner, then you’ve come to the right place because this easy chicken recipe is a definite crowd-pleaser. I love this recipe because I can just put it in the slow cooker and forget it until dinner time.
Serve these fajitas with your favorite toppings and sides such as cheese, sour cream, rice, homemade salsa, and much more. This recipe is family-friendly and satisfying for all ages! My family loves this recipe–make these Crockpot chicken fajitas at least once every few weeks because they’re so simple and tender.
Can you leave raw chicken in the slow cooker overnight?
Yes! You can leave raw chicken overnight in your slow cooker. Cook on low for 4 to 6 hours and then set it to warm.
When you wake your chicken will be ready to pack for lunches or cool for dinner.
Ingredients
- Chicken, boneless skinless chicken breasts
- Bell peppers, all colors
- Onion
- Taco seasoning, you can easily make your own if you don’t have a packet of seasoning.
- Chicken broth
- Garlic
For Serving
- Tortillas (store bought or homemade)
- Cheese, optional
- Sour cream, optional
- Guacamole, optional
- Lime juice, optional
- Canned diced tomatoes, optional
Can You Put Raw Chicken in a Slow Cooker?
Absolutely! I like to cook chicken in the Crockpot because it’s a great way to set and forget.
How to Make Crockpot Chicken Fajitas
First, slice the chicken breasts in half if they are really thick.
Next, add a layer of onions and bell peppers to the bottom of the Crockpot. Place the chicken on top.
Add the taco seasoning, chicken broth, garlic, add any of the additional options and cook on low for six hours or high for three hours.
If you are unsure if the chicken is done, try to shred it with two forks–it will not easily shred if it is undercooked.
Pour off the juice once the chicken has finished cooking. Serve with toppings.
Enjoy!
Tips
- Be sure the chicken reaches 165 degrees Fahrenheit.
- Cook the chicken longer if it does not easily shred with two forks.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Meal prep this recipe by making a batch and enjoying throughout the week with tacos, burritos, rice bowls, salads, and much more.
FAQs for Crockpot Chicken Fajitas
Do you cut chicken before or after cooking for fajitas?
For the best results, we like to cut chicken after it has been cooking.
Is it dangerous to slow cook chicken?
Not at all! Just make sure the temperature reaches 165 degrees Fahrenheit and be sure to promptly store the leftovers in the refrigerator once the chicken has cooled down.
What toppings go on fajitas?
I like to add all kinds of toppings such as tomatoes with green chiles, sour cream, shredded cheese–the list goes on!
How do I keep chicken from drying out in the Crockpot?
If you want to make sure the chicken does not dry out, then be sure to closely monitor the chicken while it cooks on low. Another option is that you can use chicken thighs for this recipe if you’re wanting something a little juicier.
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Crockpot Chicken Fajitas
Ingredients
- ½ red bell pepper sliced
- ½ yellow or orange bell pepper sliced
- ½ green bell pepper sliced
- ½ onion red or yellow; sliced
- 1 pound chicken breasts boneless skinless, cut in half
- ½ cup chicken broth
- 1 packet taco seasoning
- 2 cloves garlic diced
For Serving
- flour tortilla
- shredded cheese optional
- sour cream optional
- guacamole optional
- optional additions
- juice of one lime
- 10 ounces diced tomatoes with green chiles drained
Instructions
- First, slice the chicken breasts if really thick.
- Add a layer of peppers and onions to the bottom of the Crockpot.
- Place the chicken on top.
- Add taco seasonings, chicken broth, garlic, and any additional options. Cook on low for six hours or high for three hours.
- If you are unsure the chicken is done, try to shred it with two forks. It will not easily come apart if it is not cooked all the way.
- Once the chicken is done cooking, pour off the juice. Serve with toppings.
Notes
- Be sure the chicken reaches 165 degrees Fahrenheit.
- Cook the chicken longer if it does not easily shred with two forks.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Meal prep this recipe by making a batch and enjoying throughout the week with tacos, burritos, rice bowls, salads, and much more.
- Nutritional information does not include optional toppings.
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