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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!
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 fajitas


  • 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


  • 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***).


*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.