Slow Cooker Chicken Fajitas

Easy Slow Cooker Chicken Fajitas make a delicious, simple meal that the whole family will love! Cooking the chicken for hours in the Crock Pot brings out all of the savory, slightly smoky, and tangy flavors you want in your fajitas! This cooks up chicken that's way better than Chipotle and saves you time waiting in line at a busy Mexican restaurant.

This chicken fajita crock pot recipe quickly became a family keeper in my house because of how versatile it is and so easy to make! Sometimes I’ll make a double batch and serve it in different ways throughout the week. And even better, the kids love it!

If you like Baked Chicken Tacos, Slow Cooker Chicken Nachos, or Crock Pot Chicken Tortilla Soup, you’ll love this recipe. 

Ingredients

• Chicken Breasts: I like to use boneless, skinless chicken breasts for this recipe, although boneless, skinless thighs could also work. Just keep in mind you’ll need to add an additional 30 minutes to an hour of cooking time. 
• Bell Peppers: I like to use 1 red, 1 yellow, and 1 green for these easy chicken fajitas to give them tons of color. Mini bell peppers with even more color would work too.
• White Onion and Minced Garlic: The onion and garlic combo kicks the flavor into high gear. You could sub yellow onion or garlic from the jar to save some time.
• Orange Juice: I bet no one will be able to guess this secret ingredient! The half cup of orange juice brightens up the sauce flavor and gives it a sweetness that you’ll love.
• Worcestershire Sauce: All you need is one tablespoon for that perfect umami, tangy, and savory boost to your chicken.
• Brown Sugar: Goes perfectly with the smoky spice mix and brings out a hint of molasses in the sauce.
• Chili Powder, Cumin, Onion Powder, Paprika, and Black Pepper: This combo of seasonings is where this chicken breast fajitas recipe gets its deliciousness! I’ve developed this mix over the years and absolutely love it.
• Petite Diced Tomatoes with Green Chilies: I love the Tex-Mex kick from the green chilies but if you prefer, you could use plain diced tomatoes.
• Flour Tortillas: For the perfect pillowy and soft wrap for the chicken and veggies mix. Locally made flour tortillas are always great. If you have leftovers, make my breakfast burritos for your next Crock Pot dinner!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Go Gluten-Free: Substitute the flour tortillas for corn or gluten-free flour tortillas. Keep in mind sometimes gluten-free tortillas don't hold as well, so I recommend testing different brands to see which works best. Sub coconut aminos or gluten-free soy sauce for the Worcestershire sauce.
• Paleo and Whole30 Friendly: You can easily modify this recipe to make it paleo and Whole30 friendly. Just leave out the brown sugar and orange juice and serve the chicken and veggies over a salad or as lettuce wraps rather than in tortillas.
• Spicy: Slice up a jalapeno or serrano chile and add it to the crock pot while the chicken cooks.
• Add Some Beans or More Veggies: Add a can of black beans or corn to the mixture! Just be sure if using canned they're drained well before you dump them in.

How to Make Chicken Fajitas in the Crock Pot

Crock pot fajitas can be prepped in just ten minutes. You could even mix the spice blend together beforehand or buy pre-sliced onions and peppers to speed up the prep time even more.

1. Step 1: Layer the Chicken and Veggies. Add half of the diced tomatoes to the bottom of a 6-quart slow cooker. Then top with half the sliced onions and bell peppers. Last, place the chicken breasts on top.
2. Step 2: Mix the Spices. Whisk together the brown sugar, chili powder, cumin, black pepper, onion powder, and paprika in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.
3. Step 3: Add the Rest of the Veggies. Add the remaining onions and peppers, diced tomatoes, and garlic over the top of the chicken.
4. Step 4: Whisk Together the Sauce. Whisk the orange juice and Worcestershire, and pour it over the top. 
5. Step 5: Cook. Cover with the lid and cook on high for 2-3 hours or on low for 5-6 hours.
6. Step 6: Slice the Chicken and Serve. Remove the chicken to slice it, then add it back to the slow cooker and mix. Serve with warm tortillas and your favorite toppings and watch as the fajitas quickly disappear. These are so good!

Serving Suggestions

In my house, we love chicken fajitas for a weeknight dinner, weekend gathering with the extended family or neighbors, or even as a potluck dish. The leftovers the next day are so good, too!

• Serve as a classic Mexican or Tex-Mex spread with rice, guacamole, salsa, pico de gallo, lettuce, shredded cheese, lime wedges, and sour cream or Greek yogurt. We also love chopped cilantro and a squeeze of lime for extra flavor.
• Serve alongside some black beans, refried beans, or these pinto beans in the slow cooker with cotija cheese, crispy tortilla strips, and diced red onion on top
• You can also use the filling for burritos, enchiladas, or on top of loaded nachos. It works great as leftovers too because the chicken has even more time to soak up all the flavors!
• Serve with one of my most popular sauce or dip recipes like this Mexican corn dip or some slow cooker white queso dip.

Storage Directions 

• Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days or freeze the chicken and vegetable mixture for up to 3 months.
• Reheating: If frozen, thaw overnight in the fridge. Reheat the meat and veggies in a pan over medium heat until everything is warmed or use the microwave in 30-60 second intervals until it is heated through.

More Delicious Crock Pot Dinner Recipes

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