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Crockpot Chicken Fajitas

Crockpot chicken fajitas with tender shredded chicken, sweet peppers, and a zesty lime-seasoning sauce cooked low and slow. Serve the filling in warm tortillas with guacamole and sour cream for an easy Tex-Mex weeknight meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

2 pounds boneless skinless chicken breasts
  • 2 lb boneless skinless chicken breasts
1 red bell pepper, sliced
  • 1 red bell pepper
1 yellow bell pepper, sliced
  • 1 yellow bell pepper
1 green bell pepper, sliced
  • 1 green bell pepper
1 large onion, sliced
  • 1 onion
4 cloves garlic, minced
  • 4 garlic
2 tablespoons lime juice
  • 2 tbsp lime juice
2 tablespoons olive oil
  • 2 tbsp olive oil
1 packet (1 oz) fajita seasoning
  • 1 oz fajita seasoning
1 teaspoon smoked paprika
  • 1 tsp smoked paprika
1/2 teaspoon cumin
  • 0.5 tsp cumin
1/2 teaspoon chili powder
  • 0.5 tsp chili powder
Flour or corn tortillas
  • 12 tortillas For serving
Guacamole
  • 0.5 cup guacamole For serving
Sour cream
  • 0.5 cup sour cream For serving
Shredded cheese
  • 0.75 cup shredded cheese For serving

Equipment

  • 1 cast iron skillet

Method
 

Build the fajita filling
  1. Place the boneless skinless chicken breasts in the slow cooker. Make sure they sit in an even layer so they cook uniformly.
  2. Add the red bell pepper, yellow bell pepper, green bell pepper, onion, and garlic on top of the chicken. Distribute the vegetables so they’re visible across the surface.
  3. Whisk together lime juice, olive oil, fajita seasoning, smoked paprika, cumin, and chili powder, then pour over everything. The mixture should coat the chicken and pool around the vegetables.
Cook until tender
  1. Cook on low for 5–6 hours until the chicken is tender and easily pulls apart. Look for steam and a thickened, pepper-studded sauce around the edges.
  2. Alternatively, cook on high for 2.5–3 hours until the chicken is tender. When pierced with a fork, it should shred with little resistance.
Shred and finish
  1. Remove the chicken and slice it into strips or shred with two forks. Keep some shredding texture so the fajitas stay hearty.
  2. Return the shredded chicken to the slow cooker and toss with the peppers and juices. Stir until the chicken looks evenly coated in the spiced lime sauce.
Serve
  1. Serve the chicken fajita filling in warm tortillas. Add guacamole and sour cream, then finish with shredded cheese for each fajita.

Notes

For the best texture, warm the tortillas just before serving and keep the filling slightly saucy by stirring once after shredding. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze the filling (without toppings) up to 3 months. For a lighter option, swap shredded cheese for a smaller amount of reduced-fat cheese while keeping the same spice mix.