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!
WHAT READERS ARE SAYING ABOUT THIS CROCKPOT CHICKEN FAJITAS RECIPE:
Making this again tonight because the first time I made it I fell in looooove. We had a party a few weeks ago so I made a big double batch of this plus another huge pulled pork recipe from another website…my boyfriend and his mate were literally scraping the crispy bits off the bottom of the slow cooker at 1am hahaha – Taysia
Excellent recipe! My family really enjoyed it. I love the flavor from the liquid smoke. Best fajita recipe! Thank you for such a wonderful recipe. -Susan
Made ’em last night & this Citrus Fajita chicken is AWESOME, I mean 6 stars on a scale of 5 stars—“I’m throwing away all my other chicken crockpot fajita recipes” good! I went with original quantities of flavorings–perfect…[Readers] IGNORE the long list of ingredients—they’re just spices to mix in, these are easy to make. Only regret is I should have made a bigger batch! – Cindy
Jen, you’ve positively outdone yourself AGAIN with this Fajita Chicken. Its Easy! Its Delicious! Its a real crowd pleaser. Our Empty Nester’s group couldn’t get enough……So glad I doubled the recipe. Whenever I need a recipe, I can always count on Carlsbad Cravings….Thanks for all your deliciousness.– Marica
This is the best recipe for big families! I make this so often only I use triple amounts so I can get a couple meals out of this, plus leftovers for emergency midnight snacks for starving teens. I make enchiladas, burritos and the rest for emergency tacos. Love it! -Sue
Easy Crockpot Chicken Fajitas
If you have never made fajitas in your slow cooker, you are in for a juicy, flavorful revelation. While I adore everything fajitas from my Skillet Chicken Fajitas, Sheet Pan Shrimp Fajitas, Grilled Steak Fajitas and even One Pot Chicken Fajita Pasta and One Pot Chicken Fajita and Rice Soup, they all require more hands on cooking time or marinating than these Slow Cooker Chicken Fajitas.
In this Crockpot Chicken Fajitas recipe, the chicken marinates and cooks at the same time so it emerges seeping with fiesta spices, wonderfully tender and juicy and all you had to do was dump and simmer everything in your crockpot!
Speaking of the crockpot, have I told you how much I adore my crockpot? I love my crockpot so much its my preferred cooking method for stress free company cooking and I can barely bring myself to cook a soup any other way. And for fall apart meat? It’s a no brainer from these Crockpot Chicken Fajitas to Carnitas, Mexican Chicken, Chipotle Beef Barbacoa and Mississippi Pot Roast.
I finally have enough crockpot recipes to warrant its very own “Slow Cooker” section on my Recipe Index including my White Chicken Chili, French Dip Sandwiches and other equally simple palate pleasing recipes. You can click HERE to see them all. This Crockpot Chicken Fajitas is honored to join the lineup.
Ingredients in Crockpot Chicken Fajitas
Although crockpot meals might be the easiest way to cook almost anything, if you have been following me for any time at all, you know that easy doesn’t equate to bland in my book. In fact, the exact opposite for this Crockpot Chicken Fajitas recipe!
The ingredient list is somewhat lengthy, but each spice, each dash of citrus, each splash of liquid smoke create a harmonious complex blend of flavors that will have you singing the chicken’s praises. And all you have to do is add them to the crockpot.
First, we need a stellar homemade fajita seasoning:
Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
Crockpot Liquid:
- 3 tablespoons brown sugar
- 2-4 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
How to Make Crockpot Chicken Fajitas
Shredded chicken fajitas have never been so easy to make! Here are the basic steps for making Crockpot fajitas:
- Rub the chicken breasts with olive oil and place in the bottom of your slow cooker.
- Add all of the crockpot liquid ingredients and homemade fajita seasoning 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.
- 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.
Do you put water in slow cooker with chicken?
Some readers have asked if they need to add water to the chicken and the answer is no. The chicken will naturally release moisture and most importantly, we are creating our own marinade that will infuse our crockpot chicken fajitas with smokey, slightly citrus flavor. If you add water, it will dilute the flavor of the chicken fajitas.
How long does it take to cook peppers in a slow cooker?
The chicken in these Crockpot Chicken Fajitas is delectable all on its own and can be devoured without the bell peppers. But for fajita chicken, the crisp tender crunch of bell peppers bathed in spices is just what your taste buds ordered.
As far as how long to cook peppers in the slow cooker, DON’T believe other slow cooker fajita chicken recipes (or any slow cooker recipe) that tells you to add the bell peppers with your chicken to cook the whole time. They lie. I tried this technique first and ended up with a pile of mushy peppers. Gross.
For this Crockpot Chicken Fajitas recipe, the bell peppers are added the last 30-45 minutes of cooking and cooked on HIGH so they soak in just the right amount of spice and tenderness. The time range is due to the variance in slow cookers and how crisp-tender each reader likes their peppers.
Tips for the Best Chicken Fajitas
- Citrus. The range of orange juice is because some readers will like the chicken more citrusy, some readers will like less. You can start with less and add more at the end of cooking if desired.
- Spice it up. You can add the cayenne pepper at the end of cooking if you aren’t sure you want the extra kick of heat or add hot sauce to taste.
- Smoke it Up. Liquid smoke gives the chicken the grilled smokey flavor. I highly recommend it but it is optional. You can find liquid smoke next to the barbecue sauces at your grocery store.
- Best Rice. 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.
HOW SHOULD I SERVE SLOW COOKER CHICKEN FAJITAS?
You can serve these Slow Cooker Chicken Fajitas in tortillas, in a salad or with rice and beans piled with all your favorite fajita toppings for a complete meal-in-one that’s different every time! Thank you crockpot.
- Chicken Fajitas: Serve the chicken, onions and peppers wrapped in a warm tortilla with sour cream, salsa, guacamole and fresh lime,
- Chicken Fajita Tacos: Layer hard tortillas shells (like this recipe) with cheese and melt. Top with black or pinto beans, crockpot fajita chicken and choppedlettuce. Top with pico de gallo, fresh guacamole, salsa, cotija cheese, sour cream and hot sauce.
- Chicken Fajita Salad: Toss the chicken, onion, and bell peppers with some lettuce, fresh corn, and black beans and drizzle with Tomatillo Avocado Ranch or Cilantro Lime Dressing. This fajita salad would also be delicious with pepitas or sunflower seeds and cotija and pepper jack cheese.
- Chicken Fajita Quesadilla: sandwich the chicken and veggies in tortillas and smother with cheese and bake, grill or melt cheese on the stove. Serve with a healthy dose of sour cream, salsa verde and guacamole.
- Chicken Fajita Burritos: Wrap the chicken and veggies in a large tortilla along with Cilantro Lime Rice, black beans, lettuce, sour cream and guacamole.
- Chicken Fajita Wet Burritos: Fill as above except omit lettuce then follow my instructions for Wet Burritos.
- Chicken Fajita Burrito Bowl: Pile the chicken and bell peppers on a bed of Mexican Rice or Cilantro Lime Rice with black beans, lettuce and tortilla chips with condiments of choice or Tomatillo Avocado Ranch.
- Chicken Fajita Nachos: Pile thick restaurant style tortilla chips with cheese and beans and bake. Top with crockpot fajita chicken pork and desired toppings such as pico de gallo, sour cream, and fresh guacamole.
Now go devour your Crockpot Chicken Fajitas however you like it. And I believe you will like. And when I say like, I mean love.
Can I Prep Crockpot Chicken Fajitas in Advance?
These easy chicken fajitas can be prepped ahead so when it comes time to cook, it’s just a matter of dumping everything into the Crockpot.
- Marinade: Whisk all the marinade ingredients together and store in an airtight container in the refrigerator.
- Vegetables: Slice your bell peppers and store in an airtight container in the refrigerator for up to 48 hours.
- Toppings: pico de gallo and guacamole are common toppings for slow cooker chicken fajitas. Pico de gallo and guacamole can be made the morning you plan on serving the fajitas.
How to Store Slow Cooker Fajitas
Store leftover shredded chicken fajitas in an airtight container in the refrigerator for up to 5 days.
How to Reheat Slow Cooker Fajitas
- Microwave: transfer chicken and bell peppers to a microwave-safe plate. Microwave for 60 seconds then at 20 second intervals as needed.
- Skillet: warm chicken in a skillet on the stove top over medium heat, stirring often until warmed through.
- Oven: Transfer chicken and bell peppers to a baking sheet and reheat at 350 degrees F for 10 minutes or just until warmed through.
Can I Freeze Crockpot Chicken Fajitas?
Yes, you may freeze the chicken after it is cooked. I do not recommend freezing the bell peppers as they will become mushy when defrosted.
To freeze: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Looking for More Crockpot Chicken Recipes?
- Slow Cooker Salsa Verde Honey Lime Chicken
- Slow Cooker Fiesta Ranch Cream Cheese Chicken
- Slow Cooker Pineapple Salsa Chicken
- Slow Cooker BBQ Chicken
- Slow Cooker Honey Buffalo Chicken
- Asian Sweet Chili Sesame Chicken
- Slow Cooker Mongolian Chicken
Looking for More Fajita Recipes?
If you love fajita everything, you will also love my:
- Salsa Verde Honey Lime Pork Fajtas
- Fajita Chicken and Rice
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Fajita Chicken Wraps with Creamy Avocado Dip
You might also like these Mexican Recipes:
- Smothered Baked Chicken Burritos
- Chipotle Shrimp Burrito Bowls
- Turkey Tacos
- Honey Lime Chipotle Chicken Fajita Bowls
- Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing
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Ingredients
- 1 1/2 pounds chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons brown sugar
- 2-4 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
- 1/2 tsp EACH pepper, smoked paprika, chipotle chili pwdr, dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 15 oz. can diced tomatoes, drained
- 1 4 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
Instructions
- 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.
- 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***).
Notes
**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.
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Leave a Review, I Always Love Hearing From You!
Melissa says
Oh my gosh, oh my gosh, oh my gosh! I am salivating! This looks so amazing! And you are totally right about waiting to add the peppers at the end. So making this! (And checking out your slow cooker section!)
Jen says
You are so cute Melissa! I am so happy this is making you salivate! I hope you are able to make it soon and love it!
Becca Rose says
Just made this last night for Joshua’s bday party with the family and it was so good!! I’m glad I doubled it so I could have leftovers today. I didn’t add the bell peppers because I used it for taco salad but I added the juice to the black beans like you suggested for the rice and I loved it! Such good flavor without a lot of effort! Thanks so much!
Jen says
Hi Becca Rose, Happy Birthday to Joshua! I am so happy everyone loved it and what a great idea to use it for taco salad – yum!
marcia says
Jen, you’ve positively outdone yourself AGAIN with this Fajita Chicken. Its Easy! Its Delicious! Its a real crowd pleaser. Our Empty Nester’s group couldn’t get enough……So glad I doubled the recipe. Whenever I need a recipe, I can always count on Carlsbad Cravings….Thanks for all your deliciousness.
Jen says
Marcia, you are the sweetest, I love your comments! I am so happy it was such a hit with everyone! yay! Thanks for making and sharing so many of my recipes!!!
Pat says
This dish was so delicious! My husband and I really loved it, and in his words, “yum…spices, with just right amount of kick.” He would have eaten the whole dish all by himself. Will definitely be adding this to our dinner menu! Thank You.
Jen says
You are so welcome Pat! I am thrilled you both loved it so much! THANK YOU for letting me know!
Diana says
How big is your crock pot? Looking forward to try a few of your recipes. 🙂
Jen says
Hi Diana, I have a large 7.5 qt crockpot but this will work in a smaller one! Enjoy!
Cindy Neuhaus says
Made ’em last night & this Citrus Fajita chicken is AWESOME, I mean 6 stars on a scale of 5 stars—“I’m throwing away all my other chicken crockpot fajita recipes” good! I went with original quantities of flavorings–perfect. Using cooking liquid for the rice was genius, though I mixed back in a bit of the drained juice into the chicken for more flavor, ended up w/about a cup in the rice, then I added a little cilantro & a teaspoon of chicken stock base. IGNORE the long list of ingredients—they’re just spices to mix in, these are easy to make. Only regret is I should have made a bigger batch!
Jen says
LOVE LOVE LOVE your comment Cindy, thank you!!! I am thrilled this was “6 stars” and your new go-to fajita chicken! And thanks for the heads up to ignore the long list of ingredients – all the spices truly make this the best 🙂 I hope you find more recipes to love here! Thank you so much for taking the time to comment and make my day!
Cindy Neuhaus says
I have friends who will look at a long ingredient list & think “too hard” but the hardest thing is finding the bottles in your cabinet! It’s just mixing them in.
Thank YOU, and I read your personal story —and your courage made MY day!
Jen says
Totally! I worry that too many people shy away from recipes with a long list of ingredients – sad! I am honored that you read my personal story – thank you! I am so blessed to have kind, generous people like you in my life! xo
Taysia says
Making this again tonight because the first time I made it I fell in looooove. We had a party a few weeks ago so I made a big double batch of this plus another huge pulled pork recipe from another website. The pulled pork was pretty neglected but my boyfriend and his mate were literally scraping the crispy bits off the bottom of te slow cooker at 1am hahaha
Jen says
LOVE THIS Taysia! So happy it was such a hit with everyone – and I love the visual of scraping crispy bits of the bottom 🙂 If you are looking for a good pulled pork recipe, I highly recommend this one: https://carlsbadcravings.com/chipotle-sweet-pulled-pork-slow-cooker/ Thank you, have a great week!
Kris says
Made this last night and loved it! I used a dutch oven instead of a crockpot (I don’t have one..) but it turned out great! Cook chicken (and everything else) in the dutch oven for 1.5 hours at 325 and then same process for peppers.
Jen says
Hi Kris, so happy this fajita chicken turned out great and thank you so much for the Dutch oven tip!
Sue says
This is the best recipe for big families! I make this so often only I use triple amounts so I can get a couple meals out of this, plus leftovers for emergency midnight snacks for starving teens. I make enchiladas, burritos and the rest for emergency tacos. Love it!
Jen says
YAY! So happy you love this recipe and what a great idea to triple the recipe! I am craving your enchiladas and burritos using this fajita chicken! Thank you Sue!
Sue says
Ha! I just noticed! Yes, we also have fajitas from this superb recipe! Usually the first night. Then extra for the other nights. I find the flavours get even better later on. I like th extra vegetables in this one. I have teenage boys,,,, they think they don’t like vegetables. Plus the kids love the citrus flavour. I also make your lime one and regular. I use so many of your recipes! Did someone say Jens sticky yum chicken?
Jen says
I love “they think they don’t like vegetables!” win-win! Thanks so much for using so many of my recipes, I am so glad both you and your family enjoy them! 🙂
Sarah says
I am wondering if I could use something in place of the Orange Juice? Would lemon or lime work?
Jen says
Hi Sarah, both lime juice and lemon juice are more tart than orange juice so I would suggest sticking with orange juice. Hope this helps!
Charmaine says
I was planning on trying this recipe very soon as it looks fantastic. I was looking for the hot cilantro cream sauce you mentioned in the post. Did you end up posting the recipe on your blog? I tried searching but couldn’t find it. Thanks.
Jen says
Hi Charmaine! I didn’t end up posting it for one reason or another (can’t remember, it was so long ago!) and it got stuck in the “remake” file. I’m so glad you commented though because it is something I do want to post so I will work on a new version shortly!
Susan says
Excellent recipe! My family really enjoyed it. I love the flavor from the liquid smoke. Best fajita recipe! Thank you for such a wonderful recipe.
Jen says
You are so welcome Susan! Thank YOU for the ultimate compliment of the “best fajita recipe!” – yay! I’m thrilled it was such a hit!
Gertrude says
Wish I could find the rice recipe you keep talking about but it doesn’t show on the smothered chicken or the Mexican pulled chicken. I would like to try it. Please post or make it easy to find.
Jen says
Hi Gertude, its not a recipe, but just using the extra liquid from after you make your Slow Cooker Chicken and simmering your rice in it. Hope this helps!
Alexandra says
What kind of onion is best to use for this recipe?
Jen says
I use yellow onion in all my recipes unless otherwise specified 🙂 Enjoy!
Alph Williams says
Thank you so much. I often google for recipes and this one looks stellar…and it would be rude to simply print it out and not thank you. I do my pulled pork in the slow cooker…no mess no fuss and I’m sure your shredded chicken recipe will now get a similar work out! I will definitely put this to the test before the end of the week!
Jen says
You are so thoughtful Alph, thank you so much for the thanks! I love hearing you are enjoying my recipes and I hope this one becomes a new favorite!
Mary says
Hi Jen –
I’m planning to make this recipe today. Just wondering if my little ones don’t like anything spicy which spices/ingredients should I stay away from? Also, can I omit the liquid smoke? And for salt is fine kosher salt okay and do you use petite cut or regular diced tomatoes. I have a small (I think 4qt) crock pot. Sorry for all the questions!
Thanks for your help.
Best,
Mary
Jen says
Hi Mary, I would omit the chipotle chili powder and the cayenne pepper. Yes, you can omit the liquid smoke and the petite tomatoes will work great!
Mary says
Thanks so much! I’m assuming you just pour the tomatoes/spices on top of the chicken and stir it all in. Sorry, I haven’t used my crockpot much (it’s been collecting dust) but I’m now trying to use it more for quick & easy dinners. Your recipe looks delicious. Can’t wait to try it!
Jen says
Yes, that is exactly right! I am excited for you to get into slow cooker recipes – they are so easy and so delicious!
Mary says
I made this for dinner tonight and it turned out great! My hubby and kiddos approved and said it was really yummy and to definitely add to the rotation. Next I will have to try the Mexican slow cooker chicken and some of your other recipes. Thanks!!
Jen says
Awesome Mary, I’m so happy it was a hit and is now “on rotation!” I think you will love the SC Mexican Chicken and the Smothered Burritos that use that chicken!
Emily Goold says
Would I be able to freeze leftovers of this? And if so then what would be the best way to reheat?
Jen says
Great question! Yes and no. The chicken will freeze great but the bell peppers will get mushy. I suggest removing the bell peppers before freezing and then just doing a quick stir fry of fresh bell peppers when you thaw the chicken. To reheat, I would thaw the chicken in the refrigerator then warm in a skillet on the stove.
Lisa says
If I double the recipe, will the cooking time need to also lengthen?
Jen says
Hi Lisa, yes, I would increase by 30-60 minutes. Enjoy!
Ben says
I would like to say thank you. I have made this 3 times now and it has become a favorite. The flavor is unique and delicious. Thanks again
Jen says
I love hearing that, thanks so much Ben!
Liss says
Hi,
Do you recommend also adding sliced onions in with the bell peppers or will this alter the end result?
Jen says
Hi Liss, I would add onions with the chicken so they have time to soften and omit the onion powder. Enjoy!