Crockpot Chicken Fajitas
Crockpot Chicken Fajitas is the easiest way to make restaurant delicious chicken fajitas at home!  This Slow Cooker Chicken Fajita Recipe is as easy as adding all your ingredients to your slow cooker while you take a nap and let the citrus tenderize your chicken and the spices permeate every crevice so when you’re rested, you have fall apart, fall in love Crockpot Chicken Fajitas!  This recipe is super versatile and the perfect make-ahead chicken for busy nights or for chicken fajita tacos, chicken fajita salads, chicken fajita burritos, chicken fajita burrito bowls, etc.   Serve them with a stack of warm tortillas, guacamole, sour cream,  salsa and a side of rice/black beans and you might just have the most perfect Mexican meal ever.  These Crockpot Chicken Fajitas are also wonderful for crowds and to create your very own fajita bar!
Servings Prep Time
6-8fajitas 10minutes
Cook Time
Servings Prep Time
6-8fajitas 10minutes
Cook Time
Slow cooker Fajita Chicken Recipe | Carlsbad Cravings
  • 1 1/2pounds chicken breasts
  • 1tablespoon olive oil
  • 3tablespoons brown sugar
  • 2-4tablespoons orange juice
  • 2tablespoons lime juice
  • 2tablespoons tomato paste
  • 1tablespoon Dijon mustard
  • 2teaspoons Worcestershire sauce
  • 1teaspoon liquid smoke
  • 1tablespoon chili powder
  • 1 1/2teaspoons salt
  • 1tsp EACH ground cumin, garlic pwdr, onion pwdr,
  • 1/2tsp EACH pepper, smoked paprika, chipotle chili pwdr, dried oregano
  • 1/4teaspoon cayenne pepper (optional)
  • 115 oz. can diced tomatoes, drained
  • 14 oz. can mild diced green chilies
  • 1 onion, thinly sliced
Add later:
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • Hot sauce to taste
For Serving (optional)
  • 8-10 fajita size tortillas
  • black beans
  • salsa
  • sour cream
  • lime juice
  • hot sauce
  • cilantro
  1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients EXCEPT for the hot sauce and bell peppers and give the ingredients a stir. Cook on high for 3 hours or on low for 6 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, shred and return back to slow cooker (there will be liquid remaining). Top with bell peppers and cook on HIGH for 30-45 minutes, depending on desired crisp-tenderness of bell peppers. Taste and stir in hot sauce to taste and additional orange juice or brown sugar if desired. Drain all excess liquid (see note***).
Recipe Notes

*Start with just 2 tablespoons orange juice and add more to taste at end of cooking if desired.
**Found next to the BBQ sauces in any grocery store and adds a wonderfully smoky flavor.
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture then use drained liquid plus additional needed water to cook my rice.