Name: Mouthwatering Crockpot Chicken Fajitas Recipe
Prep time: 15 min
Cook time: PT-492243H8M48S
Total time: PT-492243H8M48S
Cuisine: Mexican
Ingredients: 2 lb chicken breast, sliced into 1-inch strips; 1 packet fajita seasoning (e.g., Old El Paso); 1 teaspoon chili powder; 2 tbsp lime juice; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 large yellow onion, thinly sliced; 6 garlic cloves, minced; 24 oz salsa

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Introduction

These mouthwatering crockpot chicken fajitas are the perfect hands-off dinner that fills your home with irresistible aromas. Tender chicken, colorful bell peppers, and bold seasonings slow-cook together for an easy, flavorful meal everyone will love.

Two soft, white flour tortillas slightly toasted hold a colorful mix of shredded, cooked chicken with a reddish-orange sauce, topped with melted white cheese. Inside each tortilla are strips of green, red, and yellow bell peppers, adding brightness and texture. Each taco is served with a lime wedge resting on the edge of a round wooden plate, sitting on a white marbled surface with a white cloth nearby. In the background, blurred slices of jalapeño peppers and another lime wedge can be seen in small white bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz salsa
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 green bell pepper (sliced)
1 large yellow onion (thinly sliced)
6 garlic cloves (minced)
2 lb chicken breast (sliced into 1-inch strips)
1 packet fajita seasoning (I use Old El Paso)
2 tbsp lime juice
1 teaspoon chili powder

Instructions

Step 1: Slice the chicken breasts into 1-inch strips and set aside. Slice all the bell peppers into thin strips, thinly slice the onion, and mince the garlic. Having everything prepped makes assembly quick and ensures even cooking.
Step 2: Pour half of the salsa (about 12 oz) into the bottom of the crockpot. Layer half of the sliced peppers, half of the onion, and all the minced garlic over the salsa to create a flavorful base and prevent sticking.
Step 3: Arrange the chicken strips evenly over the vegetable layer. Sprinkle the fajita seasoning and chili powder evenly over the chicken, then gently work the seasoning into the meat with your fingers for better flavor absorption.
Step 4: Pour the remaining salsa over the chicken, then top with the remaining sliced peppers and onions. Squeeze the lime juice evenly over the top, then stir gently once to mix the seasonings throughout.
Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F. The slow cooking tenderizes the chicken and blends all the flavors beautifully.
Step 6: Using two forks, shred the cooked chicken directly in the crockpot and mix it well with the salsa and vegetables. Set the crockpot to warm to keep it moist and ready to serve.

Tips & Variations

Use a mix of colored bell peppers for a vibrant and flavorful dish.
For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the seasoning.
Serve with warm tortillas, sour cream, avocado slices, and fresh cilantro for a full fajita experience.
Substitute chicken thighs for a juicier, richer flavor if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist—adding a splash of water or extra salsa helps maintain moisture during reheating.

How to Serve

A white oval dish filled with shredded chicken cooked in a deep reddish-brown sauce, mixed with soft slices of yellow, red, and green bell peppers and onions. The chicken and vegetables are well coated in the sauce, giving a moist, tender look with a slight shine. Small bits of fresh green herbs are sprinkled on top, adding a touch of color. In the background, there is a stack of soft white corn tortillas placed on a wooden board and a small white bowl with green sliced jalapeños. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking and food safety. If using frozen chicken, thaw completely in the refrigerator before preparing the fajitas.

Can I cook this recipe on high all day instead of low?

Yes, you can cook on high for 3-4 hours instead of low for 6-8 hours. Just check that the chicken is cooked through to 165°F before serving.