Crockpot Chicken Fajitas are a hassle-free dinner that the whole family will love. These simplified fajitas are made with tender marinated chicken, colorful veggies, and tons of flavor. This recipe is high in protein, dairy-free, and can easily be served gluten-free.
If you love simple dinners, this Crockpot Chicken Fajitas recipe should be on your menu plan this week. This recipe takes the classic flavors of chicken fajitas and simplifies it into an easy dinner that can be made right in the slow cooker. Plus leftovers last great in the fridge, so you can eat off of them all week long. This easy chicken fajitas recipe is so delicious and easy to make.
Looking for other Mexican recipes? Try our Mexican Chicken Quinoa Bowl or this Easy Mexican Shrimp Salad.
Why you’ll love this chicken fajitas recipe
- So easy to make! This recipe only requires a few minutes of hands-on time to prep the chicken, veggies, and marinade. Then just pop it in the Crockpot and let it be!
- Packed with nutrients. This dinner is full of protein and a great way to eat extra vegetables. It is also dairy-free (skip the sour cream topping) and can easily be gluten-free when not served with tortillas.
- Flavorful and tasty. This is a dinner that kids and adults both love. The chicken is marinated with very flavorful seasonings so that every bite tastes delicious.
Ingredients you’ll need for the fajitas
This is just a list of ingredients you will need to make the Crockpot Chicken Fajitas. Full measurements are listed further down below.
Chicken breasts (boneless, skinless)
Olive oil
Chili powder
Garlic powder
Onion powder
Smoked paprika
Cumin
Black pepper
Kosher salt
Orange juice
Red bell peppers
Red onion
Lime juice
Cilantro
Options to serve with: Tortillas, sour cream, guacamole
How to make crockpot chicken fajitas
- First, make the chicken fajitas marinade. In a small mixing bowl, whisk oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, juice of one lemon, zest of one lemon, black pepper, and kosher salt.
- Next, marinate the chicken. Place the chicken breasts into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly, then stir through to evenly coat the chicken with the marinade. Marinate in the fridge for at least one hour or overnight.
- Prep the veggies. Cut the onion and peppers into 1/2 inch thick slices.
- Add to slow cooker. In a 6 quart crockpot, add the marinated chicken. Then pour orange juice on top. Next, add chopped onion and bell peppers on top of the chicken. If you prefer the peppers more on the firm side, hold off on adding the peppers until 30 minutes before the final cook time.
- Then, cook. Cover the pot with the lid and cook on HIGH for 4 – 5 hours or until the internal temperature reads 165 degrees F.
- Cut chicken. Once finished cooking, remove the chicken from the pot and slice into strips.
- Garnish and serve. Add a squeeze of half a lime juice and garnish with fresh cilantro leaves and lime wedges. Serve fajitas in tortillas with your desired toppings.
Tips and substitutions
- Seasonings: These fajitas get all their flavor from the seasonings, so we don’t suggest skipping any. If you need to use regular paprika instead of smoked you can. However, the smoked will add more flavor.
- Bell peppers: You can substitute the red peppers for yellow or orange. Do not put the peppers at the bottom under the chicken. If you prefer the peppers to be a bit on the firm side, hold off on adding them until 30 minutes before the end of cook time.
- Onion: You can substitute the red onion for a white or yellow onion.
- Lime juice: For best results, use freshly squeezed lime juice and fresh lime zest.
- Gluten-free option: You can use gluten-free tortillas, or alternatively you can serve chicken fajitas over a bowl of quinoa or brown rice for a gluten-free dinner.
- Marinate longer for more flavor: To get the most flavor, marinate the chicken overnight or for several hours before cooking.
Faqs
Absolutely! You put the raw marinated chicken in the slow cooker and allow it to cook for several hours until it has cooked through, or until has reached an internal temperature of 165°F.
The key to keeping the chicken tender and moist is to cook it until just cooked through, then slice. If you overcook the chicken, it will dry out.
You can serve chicken fajitas with tortillas, chopped lettuce, shredded cheese, salsa, guacamole, or sour cream. Every topping is optional, so serve them however you like.
These chicken fajitas are plenty filling on their own, but if you want to serve them with sides we suggest this Healthy Mexican Street Corn or a simple red salsa with chips.
Stored in a sealed container, these slow cooker chicken fajitas should last 5-7 days. You can reheat them in the microwave or oven, then serve with toppings.
Other Easy Chicken Dinners
- Baked BBQ Chicken Breast
- Mexican Chipotle Chicken Pasta
- Creamy Cajun Chicken Recipe
- Air Fryer Chicken Nuggets
- Buffalo Chicken Mac and Cheese
- Easy Hawaiian Chicken Bowl
- Mushroom Stuffed Chicken Breast
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Crockpot Chicken Fajitas
Ingredients
- 2 pounds chicken breasts boneless skinless
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 2 tsp. kosher salt
- 2/3 cup orange juice
- 3 red bell peppers cut into 1/2 inch slices
- 1 large red onion cut into 1/2 inch slices
- 2 lime 1 juiced, and zest for marinade, 1 for serving
- Freshly chopped cilantro
Options to Serve with:
- Tortillas
- Sour cream
- Guacamole
Instructions
- In a small mixing bowl, whisk oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, juice of one lemon, zest of one lime, black pepper, and kosher salt.
- Place the chicken breasts into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly and stir through the bag to evenly coat the chicken well with the marinade. Marinate the chicken in the refrigerator for at least 1 hour or overnight for a flavorful chicken.
- Cut the onion and peppers into 1/2 inch thick slices. In a 6 quart crockpot, add the marinated chicken. Pour orange juice on top. Add chopped onion and bell peppers (see note). Cover the pot with the lid and cook on HIGH for 4 – 5 hours or until internal temperature reads 165 degrees F.
- Once finished cooking, remove the chicken from the pot and slice into strips. Add a squeeze of half a lime juice and garnish with fresh cilantro leaves and lime wedges.
- Serve fajitas in tortillas with your desired toppings.
Notes
- Seasonings: These fajitas get all their flavor from the seasonings, so we don’t suggest skipping any. If you need to use regular paprika instead of smoked you can. However, the smoked will add more flavor.
- Bell peppers: You can substitute the red peppers for yellow or orange. For crunchier and more firm peppers, add them 30-45 minutes before the end of cook time.
- Onion: You can substitute the red onion for a white or yellow onion.
- Lime juice: For best results, use freshly squeezed lime juice and fresh lime zest.
- Gluten-free option: You can use gluten-free tortillas, or alternatively you can serve chicken fajitas over a bowl of quinoa or brown rice for a gluten-free dinner.
- Marinate longer for more flavor: To get the most flavor, marinate the chicken overnight or for several hours before cooking.
Jen Rose says
Do you know what the cook time would be in an instant pot? Thanks!
Rena says
Yes. You can. I guess it would be best to slice the chicken first and add everything into the instant pot. Seal and set it on manual or pressure cook on high for 5 minutes and then do a quick release
Amy Dixon says
Would you put all the marinating juices in the crock pot too? Or just the chicken pieces?
Rena says
Yes. you can add the marinated juice
Zack Ehlers says
How many calories is this meal all together? I see where it says 496 but I’m assuming that’s per serving?
Rena says
Yes it’s per serving
Carrie says
Hi, we are making these today but it’s not clear about the lime juice and zest. I assume it’s to be added with the orange juice but the directions don’t state anything about the lime other than add a squeeze at the end which to me implies another lime? The picture then shows lime slices in the crock so you might want to clarify. The marinate was more like a paste so I added a second tablespoon of oil and a bit of water to thin it out. Looking forward to how it turns out.
Rena says
sorry about that. I clarified and fixed it. Its just lime no lemons