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When I’m craving an easy dinner that doesn’t compromise on taste, I make these Crockpot Chicken Fajitas! I take tender spice-rubbed chicken breasts and slow cook them in a flavorful marinade along with peppers and onions. While these fajitas may not sizzle like the ones you get in a restaurant, they certainly do satisfy!
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Pin ItEasy Slow Cooker Chicken Fajitas
Grab the tortillas, because it’s time to dig into some homemade chicken fajitas! Everyone knows the best part about ordering fajitas from a restaurant is hearing the sizzle approach your table. But what if I told you that you could still get that flavor without having to fire up the grill?
I know, a sizzle-less fajita night doesn’t sound overly exciting. But trust me when I say that these slow-cooked chicken fajitas are nothing short of mouthwatering. The chicken is rubbed with a spice mix including chili powder, garlic powder, and more. Then, I cook it with the peppers and onions in a super flavorful marinade. These chicken fajitas are one of my favorite meals for Cinco de Mayo or as a change of pace for Taco Tuesday.
Crockpot Chicken Fajitas Recipe
Ingredients
- ¼ cup soy sauce
- ¼ cup low-sodium chicken broth
- juice of 1 lime fresh is best
- 2 tbsp olive oil
- 1 tbsp honey
- 3 bell peppers sliced into strips
- 1 red onion sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- ¾ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 lbs. boneless, skinless chicken breasts chicken thighs also work, if using frozen, thaw fully
- flour tortillas, fresh cilantro, salsa, and your favorite toppings for serving
Instructions
- Combine the soy sauce, chicken broth, lime juice, olive oil, and honey in the crockpot.¼ cup soy sauce, ¼ cup low-sodium chicken broth, juice of 1 lime, 2 tbsp olive oil, 1 tbsp honey
- Add the sliced peppers and onions to the slow cooker, tossing to coat in the marinade.3 bell peppers, 1 red onion
- In a small bowl, mix together the chili powder, cumin, salt, onion powder, and garlic powder. Rub the spice mixture onto both sides of each chicken breast. Place the chicken breasts on top of the veggies in the crockpot.2 tsp chili powder, 1 tsp ground cumin, ½ tsp onion powder, ½ tsp garlic powder, 2 lbs. boneless, skinless chicken breasts, ¾ tsp salt
- Cook on high for 3-4 hours or on low for 4-5 hours.
- Once the chicken is cooked through, remove it from the crockpot, place it onto a cutting board, and slice. Return the sliced chicken to the crockpot and mix it in with the peppers and onions. The chicken breasts are finished cooking when a meat thermometer inserted into the thickest part of a breast reads at least 165°F.
- Serve the chicken, peppers, and onions in tortillas with your favorite toppings.flour tortillas, fresh cilantro, salsa, and your favorite toppings
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Fajitas Step by Step
Make the marinade: Combine ¼ cup soy sauce, ¼ cup low-sodium chicken broth, juice of 1 lime, 2 tbsp olive oil, and 1 tbsp honey in the crockpot.
Add the veggies: Add 3 sliced peppers and 1 onion to the slow cooker, tossing to coat in the marinade.
Prepare the chicken: In a small bowl, combine 2 tsp chili powder, 1 tsp ground cumin, ½ tsp onion powder, ½ tsp garlic powder, 2 lbs. boneless, skinless chicken breasts, and ¾ tsp salt. Rub the spice mixture onto each chicken breast, making sure to do both sides. Place the chicken breasts on top of the veggies in the crockpot.
Cook: Cook on high for 3-4 hours or on low for 4-5 hours.
Cut the chicken: Once the chicken is cooked through, remove it from the crockpot, place it onto a cutting board, and slice. Return the sliced chicken to the crockpot and mix it in with the peppers and onions. The chicken breasts are finished cooking when a meat thermometer inserted into the thickest part of a breast reads at least 165°F.
Serve: Serve the chicken, peppers, and onions in tortillas with your favorite toppings. Enjoy!
How to Store
This is a great recipe to prepare ahead of time. Throw everything together in the morning and cook on low for a hot dinner, or store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over the stove or in the microwave until warmed through.
Freeze leftovers in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
I love serving chicken fajitas with creamy guacamole, sour cream, homemade salsa, shredded cheese, and chips. Some of my favorite side dishes to serve with fajitas include Mexican corn on the cob and hearty homemade refried beans.
