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These Crockpot chicken fajitas just couldn’t be easier or more delicious! They’re easy to make in the slow cooker and totally loaded with flavor. Delicious in tortillas, burrito bowls, or salads, these chicken fajitas are crazy tender and healthy, naturally Whole30 compliant, paleo, and low carb.
What makes these the best Fajitas
- The chicken is really and truly super tender and succulent!
- This recipe couldn’t be easier – it’s a great dump and go meal!
- Naturally Whole30, paleo and low carb.
How to make them
Coat the bowl of the Crockpot with a little spray oil. Add the sliced chicken, onion, and bell peppers to the Crockpot.
In a small bowl, whisk together lime juice, oil, garlic, taco seasoning, and salt. Pour over chicken, onions, and peppers and toss to coat well.
Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until chicken is cooked through. Chicken should break apart easily, be firm, not soft or floppy.
Serve!
What are fajitas?
Fajitas originated from Mexico, and ‘fajita means ‘little belt’ or ‘strip. Originally the dish is made from skirt or flank steak that is cut into strips, and in this recipe the steak is replaced with chicken. The meat is seasoned with taco seasoning and cooked with bell peppers and red onion.
Serving Suggestions
These slow cooker chicken fajitas are not only super tasty, but they’re really versatile too! I love to stuff tortillas with it to make chicken fajita tacos but they are also great to place on top of burrito bowls or a salad, and serve with desired garnishes. Serving them with rice is always a good option too!
Benefits of using a Crockpot
Making these chicken fajitas in a Crockpot works so well! The ingredients are slow cooked, so the chicken is beautifully tender and it allows the flavors to really develop. I also love that you just dump all the ingredients in one pot and let it do it’s thing until you are ready to serve. Mexican meals just got easy!
Chef’s Tips
- Use one red, one yellow, and one orange bell pepper for a nice variety of color.
- Make your own taco seasoning easily by following a recipe like this one.
- Use gluten free, low carb, or paleo tortillas to suit your specific dietary preference.
- Use organic chicken that has been raised without antibiotics for a healthier dish.
Check Out These Other Tasty Mexican-Inspired Recipes
- Instant Pot Mexican Sweet Stuffed Potatoes
- Chelada – Mexican Beer Cocktail
- Fajita Salad with Steak
- Fish Taco Bowls
- Mexican Tortilla Wrap Hack (TikTok Hack)
- Fish Taco Sauce
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Crockpot Chicken Fajitas
Ingredients
- 1 1/2 pounds chicken breast sliced into very thin strips
- 1 medium red onion sliced into thin strips
- 3 medium bell peppers deseeded and sliced into thin strips. See Note
- Juice of 1/2 lime
- 5 tablespoons neutral oil like avocado oil or refined coconut oil
- 4 cloves garlic minced
- 4 tablespoons taco seasoning See Note
- 1 1/2-2 teaspoons salt
- spray oil like avocado oil
Garnishes:
- shredded cheese like Monterey
- fresh salsa
- fresh cilantro chopped
- red onion chopped
- guacamole or avocado slices
- sour cream or yogurt
Instructions
- Coat the bowl of the Crockpot with a little spray oil. Add the sliced chicken, onion, and bell peppers to the Crockpot.
- In a small bowl, whisk together lime juice, oil, garlic, taco seasoning, and salt. Pour over chicken, onions, and peppers and toss to coat well.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until chicken is cooked through. Chicken should break apart easily, be firm, not soft or floppy.
- Use tongs to stuff tortillas or place on top of burrito bowls or a salad, then serve with desired garnishes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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So yummy and super easy !
Thank you so much, Karen! So happy you enjoyed it!
If I double this recipe, will it be too crowded in the crock pot?
No, should be just fine!
Tortillas? Sour Cream? Yogurt? Are these Whole30? This recipe is showing up on the Whole30 Meal Plan for Day 3. Want to insure this is correct- thanks!
You can omit those items and sub with lettuce cups in place of tortillas. 🙂 You can also use a coconut yogurt!
If I double the recipe can I still cook it on high for the same amount of time?
You might want to cook a little longer, but we definitely recommend using a meat thermometer to identify the correct temperature of the cooked chicken!
I don’t own a crock pot, so I’m wondering if you know how to convert this recipe to the Instant Pot?
Hi! To cook in the Instant Pot, simply combine all your ingredients as usual, then place 1/2 cup of water in the IP in addition to placing the chicken and vegetables on a trivet. Secure the lid and cook on high pressure for 10 minutes or until chicken is 165•F. 🙂
I made this for some of the guys at work, they absolutely loved it! Some of the best chicken fajitas I’ve ever had! They could t stop talking about how good it was.
We’re so glad!
This was seriously yummy and so easy to make. I was a little worries that coming in the Crock-Pot would make it soupy. But it wasn’t and the flavors were great (I like bold flavor and this hit the spot). Served it with cilantro lime cauliflower rice and some home made guac. So delicious
This recipe turned out well. Finished in about 2 1)2 hours on high in our Crock-Pot. We had Filipino friends over for dinner and they loved it! Especially with hot salsa. I think this will be a crowd pleaser for us to serve to guests. for reference I don’t like things really hot so I reduce the chili powder to 1/2 tbsp + 1/4 teaspoon and I added some dried cilantro and a little more dried oregano and a little bit more a couple dashes extra paprika. Thanks for the great easy recipe.
These were sooo tender and easy!
Do you have a taco seasoning recipe
Yes, actually! It will be out soon!