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Crockpot Chicken Fajitas is a hassle-free dinner that the whole family will love. 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.
You may also like my chicken fajita pasta or my fajita baked chicken breast.
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 chicken fajitas recipe is so delicious and easy to make.
Looking for other Mexican recipes? Try my Mexican Chicken Quinoa Bowl or this Easy Mexican Shrimp Salad.
Chicken fajitas summary
- So easy to make! This recipe only requires a few minutes of hands-on time to prep the chicken, veggies, and marinade.
- Wholesome: 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 needed
This is just a list of ingredients you will need to make the Crockpot Chicken Fajitas. Full measurements are listed further down below in the recipe card.
- Chicken breasts (boneless, skinless): you may use boneless and skinless chicken thighs.
- Olive oil: or you may use avocado oil
- Seasonings: Chili powder, Garlic powder, Onion powder, Smoked paprika, Cumin, Black pepper, and Kosher salt.
- Orange juice: fresh orange juice works great.
- Red bell peppers
- Red onion: you may use white sweet onions.
- Lime juice: lemons work as well.
- Cilantro: use fresh for the best flavor.
- 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 lime, 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 cooking 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 cooking 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 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.
Common Questions
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.
More 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 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 teaspoons 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 limes, 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 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, juice of one of the 2 limes (plus zest), 1/2 teaspoon black pepper, and 2 teaspoons kosher salt.
- Place the 2 pounds chicken breasts boneless 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 1 large red onion and 3 red bell peppers into 1/2-inch thick slices. In a 6-quart crockpot, add the marinated chicken. Pour 2/3 cup 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 it into strips. Add a squeeze of half a lime juice and garnish with Freshly chopped cilantro leaves and lime wedges.
- Serve fajitas in Tortillas with your desired toppings like Sour cream and Guacamole.
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 firmer peppers, add them 30-45 minutes before the end of cooking 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use no less skinless chicken thighs?
Yes you can
The recipe looks GREAT and I am going to try it very soon as I love using my slow cooker … but 2 pounds of chicken makes only 4 servings of fajitas? That’s HALF A POUND of chicken per person? That seems really off to me (and I am a big meat/poultry eater!).
Very easy to prep and very tasty. It’s a keeper.
Thanks. Glad you liked it
Hi there! Just FYI, you still have juice of one lemon in the instructions! I thought it was weird but didn’t double check with the ingredients and just made everything and put it in the crock pot. Hopefully it doesn’t come out too bad!
That should say Lime! I fixed it. How was it?
Is there anyway you can add videos to these recipes??☺️
Can I do a whole small chicken in this mix instead and what would the ingredient ratio be that way?
Hi. If you are using a small chicken you don’t have to change the recipe other than replacing the chicken
Whats the time to cook it on low if I will be gone at work all day and them can set my crock pot to warm…
Hi there. I would say 7-8 hours on low.
Do you know what the cook time would be in an instant pot? Thanks!
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
Would you put all the marinating juices in the crock pot too? Or just the chicken pieces?
Yes. you can add the marinated juice
Can you replace the chicken with skirt steak instead?
Hello Morgan.
Yes you can
Can I do one pound chicken breast and a pound of skirt steak together?
Yes you can
How many calories is this meal all together? I see where it says 496 but I’m assuming that’s per serving?
Yes it’s per serving
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.
sorry about that. I clarified and fixed it. Its just lime no lemons
Hi! I added the orange juice to the marinade. Should I add more later or just leave it like this?
Leave as is.