These easy crock pot chicken fajitas turn a few simple ingredients into a full family dinner with almost no work. Chicken breasts, sliced peppers, and onion cook slowly with taco seasoning and a can of diced tomatoes with green chiles, then get shredded and piled into warm tortillas with all your favorite toppings.
The green chiles add gentle heat and the tomatoes create a flavorful sauce that keeps the chicken moist and the peppers tender. Prep takes about 15 minutes, and the slow cooker handles the rest. This recipe makes six servings, so it is great for busy weeknights, game day, and casual get-togethers.
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Why This Works
Slow cooking is gentle, so the chicken stays tender instead of turning dry. The diced tomatoes with green chiles replace the need for extra liquid, and the taco seasoning coats everything for a bold, savory flavor. A squeeze of lime juice at the end brightens the whole pot.
Putting the onion on the bottom lifts the chicken slightly above the liquid, and adding the peppers near the end keeps them from turning to mush. Shredding the chicken and stirring it back into the juices lets every strand soak up the sauce.
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 large onion, sliced
- 2 bell peppers, sliced into strips
- 2 tbsp taco seasoning (about 1 packet)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 tbsp lime juice
- 12 small flour tortillas, warmed
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
How to Make Crock Pot Chicken Fajitas
1. Layer the onion and chicken. Spread the sliced onion over the bottom of a 6-quart slow cooker and lay the chicken breasts on top in a single layer.
2. Season. Sprinkle the taco seasoning over the chicken and pour the undrained can of tomatoes with green chiles over everything.
3. Cook. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, scattering the pepper strips over the chicken for the last hour. The chicken is done when an instant-read thermometer in the center of a breast reads at least 165 degrees F.
4. Shred. Move the chicken to a cutting board and shred it with two forks.
5. Stir. Return the shredded chicken to the pot, stir in the lime juice, and let it sit on warm for a few minutes so it absorbs the juices.
6. Serve. Warm the tortillas and fill them with the chicken and vegetables. Add cheese, sour cream, avocado, and cilantro as you like.
How to Serve
Serve the fajitas in warm flour or corn tortillas with your favorite toppings, or spoon the filling over rice or salad for a lighter meal. A side of cilantro lime rice is a natural partner, and a bowl of black beans or chips with salsa rounds out the table.
If you want to compare other fajita methods, try the slow cooker chicken fajitas, the quick sheet pan chicken fajitas, or the crock pot rotisserie chicken fajitas.
How to Store and Reheat
Cool the filling and store it in an airtight container in the refrigerator within 2 hours of cooking. It keeps for up to 4 days. Reheat in a skillet over medium heat with a splash of water until steaming hot, or in the microwave in short bursts. The filling also freezes well for up to 3 months. Thaw it in the refrigerator overnight before reheating. Store tortillas and toppings separately.
Tips and Variations
Use a thermometer to check the chicken. A recipe from UNH Extension also calls for checking the center of the chicken breast until it reaches at least 165 degrees F.
For extra heat, add sliced jalapenos or a pinch of cayenne. For a smoky flavor, add a teaspoon of smoked paprika. Chicken thighs also work, and they are more forgiving if you cook them a little longer. Check large breasts early, because slow cookers vary and breasts can dry out. For a crisp edge, spread the shredded chicken on a baking sheet and broil it briefly.
FAQ
Can I use frozen chicken breasts?
Thaw them in the refrigerator first. Starting with frozen chicken makes the cooking time uncertain and is not recommended for slow cookers.
Do I need to add water or broth?
No. The tomatoes and chicken release enough liquid, so the fajitas stay moist without extra liquid.
How do I keep the peppers from getting mushy?
Add them for the last hour of cooking. They will soften without falling apart.
Can I make these fajitas spicier or milder?
Choose mild or hot diced tomatoes with green chiles, and adjust the taco seasoning. Add jalapenos or hot sauce for more heat.
What can I serve with crock pot chicken fajitas?
Serve with warm tortillas, rice, beans, guacamole, salsa, sour cream, and shredded cheese. The filling is also great over a salad.
Easy Crock Pot Chicken Fajitas with Green Chiles
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 large onion sliced
- 2 bell peppers sliced into strips
- 2 tbsp taco seasoning about 1 packet
- 1 can (10 oz) diced tomatoes with green chiles undrained
- 1 tbsp lime juice
- 12 small flour tortillas warmed
- shredded cheese, sour cream, avocado, and cilantro optional toppings
Instructions
Cooking
- Spread the sliced onion over the bottom of a 6-quart slow cooker and lay the chicken breasts on top in a single layer.
- Sprinkle the taco seasoning over the chicken and pour the undrained can of tomatoes with green chiles over everything.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, scattering the pepper strips over the chicken for the last hour. The chicken is done at 165 degrees F in the center of a breast.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the pot, stir in the lime juice, and let it sit on warm for a few minutes.
- Warm the tortillas and fill them with the chicken and vegetables. Add toppings as you like.
