Crockpot Shredded Chicken Fajitas
These Crockpot Shredded Chicken Fajitas are loaded with tender chicken, bell peppers, onions, and plenty of Tex-Mex flavor. Just add everything to your slow cooker, let it do the heavy lifting while you tackle the rest of your day, then shred the chicken right in the pot.
These Crockpot Shredded Chicken Fajitas are loaded with tender chicken, bell peppers, onions, and plenty of Tex-Mex flavor. Just add everything to your slow cooker, let it do the heavy lifting while you tackle the rest of your day, then shred the chicken right in the pot.
Traditional fajitas are cooked quickly over high heat, so they come out sizzling with strips of meat. This slow cooker version is different: the chicken simmers low and slow with the peppers, onions, and Ro*Tel until it’s tender enough to shred with two forks. The result is juicy, saucy fajita chicken that’s perfect for tortillas, burritos, rice bowls, or lettuce wraps.
Want the classic sizzling-skillet version instead? Try my Easy Chicken Fajitas, hands-off Sheet Pan Chicken Fajitas, or build-your-own Chicken Fajita Bowls.
The slow cooker also frees up your stovetop and oven, so you can make rice or refried beans at the same time. Serve the chicken wrapped in warm flour tortillas with shredded cheese, sour cream, and guacamole. If you have picky eaters, serve it with shredded lettuce and cheese and call them chicken tacos!
Ingredients
To make chicken fajitas in a slow cooker, you need the following items:
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ green bell pepper sliced
- ½ onion sliced
- 1 pound chicken breasts boneless, skinless
- ½ cup chicken broth
- 1 packet fajita seasoning
- 2 cloves garlic minced
- 10 ounces Ro*Tel
For Serving
- 8 flour tortillas
- 2 cups cheddar cheese optional
- 1 cup sour cream optional
- 1 cup guacamole optional
- 1 cup salsa
- 2 limes quartered
How to Make This Recipe
- Prep the slow cooker. Spray your crockpot with nonstick spray or use a liner for easy cleanup. Place the sliced bell peppers and onion in the bottom.
- Add the chicken and seasonings. Lay the chicken breasts on top of the vegetables. Sprinkle with the fajita seasoning and garlic, then pour the Ro*Tel (undrained) and chicken broth over the top. If you like to make things from scratch, use about 1 heaping tablespoon of my Homemade Fajita Seasoning in place of the packet.
- Cook. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. If the chicken doesn’t shred easily, cook on HIGH for another 15 to 30 minutes.
- Shred and serve. Shred the chicken with two forks and stir it into the peppers and sauce. Serve in warm flour tortillas with your favorite toppings, or roll it into burritos.
This recipe serves up to four hungry people or six less hungry people.
Love easy shredded chicken dinners? Try my Crockpot Chicken Enchilada Casserole, or find more ideas in 25 Meals Using Pre-Cooked Shredded Chicken.
FAQ
Yes! Chicken breasts turn out best on LOW for about 6 hours. You can cook them on HIGH, but they’re more likely to dry out. Avoid lifting the lid during cooking, since each peek lets heat escape and adds to the cooking time. Cooked chicken needs to reach 165°F to be safe.
Refried beans, Spanish or Mexican rice, and a simple green side salad are all great options. You can’t go wrong with guacamole and tortilla chips, either.
Absolutely. Boneless, skinless chicken thighs stay juicier in the slow cooker and shred just as easily.
Skip the tortillas and wrap the chicken in lettuce leaves, or serve it over cauliflower rice. Add sliced avocado for extra healthy fat.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Thaw frozen chicken overnight in the fridge.
Warm it in a skillet over medium-low heat or in the microwave, adding a splash of chicken broth to keep it moist.
Easy Crockpot Chicken Fajitas
Ingredients
Equipment
Method
- Prep the slow cooker. Spray your crockpot with nonstick spray or use a liner for easy cleanup. Place the sliced bell peppers and onion in the bottom.
- Add the chicken and seasonings. Lay the chicken breasts on top of the vegetables. Sprinkle with the fajita seasoning and garlic, then pour the Ro*Tel (undrained) and chicken broth over the top.
- Cook. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. If the chicken doesn't shred easily, cook on HIGH for another 15 to 30 minutes.
- Shred and serve. Shred the chicken with two forks and stir it into the peppers and sauce. Serve in warm flour tortillas with your favorite toppings, or roll it into burritos.
Nutrition
Video
Notes
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Let us know how it was!Last Bite
Skip the sizzling restaurant skillet and let your slow cooker do the work instead. These Crockpot Shredded Chicken Fajitas are packed with flavor, easy to customize, and perfect for busy days. If you make them, leave a star rating and tell me your favorite toppings in the comments. And don’t forget to save this recipe for the next time you need an easy weeknight dinner!
