These crock pot rotisserie chicken fajitas are what you make when you want fajitas without the wait. A store-bought rotisserie chicken does the heavy lifting, so the slow cooker only has to soften the peppers and onions and let the seasoning soak in. Two hours on high and dinner is ready for tortillas or bowls.
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Why These Rotisserie Chicken Fajitas Work
Because the chicken is already cooked, the slow cooker time drops from most of a day to about two hours. The chicken absorbs the seasoning and steam from the vegetables and stays moist instead of drying out. It is a great answer to a busy weeknight when you still want something with real flavor.
- Ready in about 2 hours with about 10 minutes of prep.
- Uses one rotisserie chicken and a handful of peppers.
- Makes a big batch for tortillas, bowls, or meal prep.
- Hard to overcook, since the chicken is already done.
Ingredients
The full amounts are in the recipe card below.
- 1 whole rotisserie chicken, meat removed from the bones and sliced (about 4 to 5 cups)
- 1 1/2 cups sliced bell peppers, in mixed colors
- 1 small onion, sliced
- 1/2 cup chicken broth or water
- 2 tablespoons lime juice
- Seasoning: 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon each smoked paprika, garlic powder, and onion powder, and 1/2 teaspoon salt (rotisserie chicken is already salted, so taste before adding more)
- Tortillas or rice, for serving
How to Make Crock Pot Rotisserie Chicken Fajitas
Prep the Chicken and Vegetables
Pull the meat from the rotisserie chicken, discard the skin and bones, and slice the meat into thin strips. Slice the peppers and onion into similar thin strips so everything cooks evenly.
Season and Combine
Add the chicken, peppers, and onion to a 6- or 7-quart slow cooker. Sprinkle the seasoning over the top and toss with a large spoon until everything is coated. Pour in the broth and toss again to dampen the seasoning.
Cook on High
Cover and cook on high for about 2 hours, until the peppers and onion are tender and the chicken is steaming hot. Cooked chicken should be reheated to 165°F per USDA guidance. Stir in the lime juice and taste for salt.
Serve
Serve with a slotted spoon in warm tortillas, or over rice for fajita bowls. Spoon a little of the juices over the top for extra flavor.
How to Serve Rotisserie Chicken Fajitas
Set out tortillas with sour cream, shredded cheese, guacamole, salsa, and sliced jalapeño. For bowls, layer the filling over cilantro lime rice with black beans and corn. It stretches to 8 or more tortilla servings or about 4 generous bowls.
How to Store and Reheat
Cool the fajita filling, then store it with its juices in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave with a splash of water. You can freeze the filling for up to 3 months and thaw it overnight in the refrigerator.
Tips and Variations
- Do not cook the chicken longer than needed. It is already cooked and will dry out if left on high for hours.
- Use a mix of white and dark meat for the juiciest results.
- Add a diced jalapeño or a pinch of cayenne for heat.
- Stir in a can of drained black beans during the last 30 minutes.
- Serve on lettuce wraps or over cauliflower rice for a lower-carb meal.
- Prefer to cook from raw chicken? Our slow cooker chicken fajitas use chicken breasts and cook for 4 to 5 hours.
- You may also like our easy chicken fajitas.
FAQ
Can I use leftover cooked chicken instead of rotisserie chicken?
Yes. About 4 to 5 cups of shredded or sliced cooked chicken works the same way. Reduce the salt slightly if the chicken is unseasoned, or add a little extra.
Can I cook it on low?
Yes, on low it takes about 3 to 4 hours for the vegetables to soften. High is faster and works well since the chicken is already cooked.
Do I need to add liquid?
A small amount, such as 1/2 cup, keeps the seasoning from scorching and helps steam the peppers. Too much liquid will make the fajitas watery.
How many people does it feed?
About 6 people with 1 to 2 fajitas each, or 4 people as generous bowls, depending on the size of the chicken and how you serve it.
What can I use instead of a fajita seasoning packet?
The homemade blend in this recipe makes about 2 tablespoons and replaces a packet. Use 2 tablespoons of any store-bought fajita seasoning if you prefer.
Crock Pot Rotisserie Chicken Fajitas
Ingredients
Main Ingredients
- 1 whole rotisserie chicken meat removed and sliced, about 4 to 5 cups
- 1.5 cups bell peppers sliced, mixed colors
- 1 small onion sliced
- ½ cup chicken broth or water
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt or to taste
- 2 tbsp lime juice
- tortillas or rice for serving
Instructions
Cooking
- Remove the meat from the rotisserie chicken, discard the skin and bones, and slice the meat into thin strips. Slice the peppers and onion into thin strips.
- Add the chicken, peppers, and onion to a 6- or 7-quart slow cooker. Sprinkle with the seasoning and toss to coat. Pour in the broth and toss again.
- Cover and cook on high for about 2 hours, until the vegetables are tender and the chicken is steaming hot (165°F/74°C).
- Stir in the lime juice and adjust the salt.
- Serve with a slotted spoon in warm tortillas or over rice.
