Delicious crockpot chicken fajitas have all those great fajita flavors, but none of the work. A simple dump and cook recipe for an excellent easy Mexican dinner. Let the crockpot do the work and skip any marinading or sauteing.
Introduction
I'm always on the search for a good recipe, but extra points for Mexican, crockpot, or chicken. I have a triple winner here. Inspired by an Allrecipe.com recipe that is from Reynolds foil trying to get you to use their crockpot liners. I skipped the liner but did a few other changes also.
With only four main ingredients plus a few spices, even the most inexperienced home cook can handle it. Everybody will want the recipe, and the family will love it.
Serve on tortillas, in burrito bowls, or on salads. Goes well for low fat, keto or low carb diets.
My Rating
A very nice lower 5. My wife is even planning on doing it herself. It must be good.
🐓The Chicken
I suggest skinless boneless chicken breasts trimmed well. Cut the chicken cross-grain and only about ¼ to ⅜ inch thick. If the breast is thick, filet them first. Finally, trim the length across the grain to keep them about 1 inch or a little longer.
I use chicken tenders for the pictures trimmed as stated.
You can use skinless boneless thighs, if you wish, but I prefer to cook thigh meat a bit longer to 175° to 180°.
You can use precooked chicken, cut up or shredded. Use 3 to 4 cups and put it in the crockpot and mix well at about 75% into cooking.
♨️Crockpot
This fits nicely in a 3 ½ quart crockpot. You can use a bigger crockpot if you want. If you are making a double recipe, use 6-quart or larger crockpot.
✔️Tips
Instead of using packaged seasoning, which is mostly fillers, I added my own spices to kick up the flavor. Also, the salsa adds a lot of great taste most other similar recipes lack.
Traditionally, bell peppers and some onion are used. Cut the veggies about ⅜ inches wide. You are free to use other vegetables, but they may need different cooking times. We like lots of meat, but if you are more of a veggie person, you can add another pepper.
There is lots of "juice" left at the end of cooking. I can't think of any use for this, so get your chicken and veggies out and discard the fluids.
❄️Storage
Good refrigerated for 2-3 days. Reheat in a microwave.
Good frozen sealed well flr 2-3 months.
📖Chicken Fajita Recipes
Easy Sheet Pan Chicken Fajitas
Grilled Chicken Fajitas in 30 Minutes
🖼️Step-by-Step Photo Instructions
This is chicken tenders but chicken breasts or thighs would be fine.
Trim 1 ½ to 2 pounds of chicken tenders or sliced skinless chicken breasts or thighs. . Cut the chicken cross-grain and only about ¼ to ⅜ inch thick. If the breast is thick, filet them first. Finally, trim the length across the grain to keep them about 1 inch or a little longer.
Chop 2 bell peppers color of your choice. Slice 1 large onion into thin rings.
Add ¾ cup salsa to smaller crockpot. Mix in 4 teaspoons chili powder. Add 1 teaspoon each of onion powder, garlic powder, salt, and cumin. Mix well and spread over the bottom evenly.
Add chicken on the salsa then top with all the veggies.
Cook on high for 2 ½ - 3 hours or low heat 4 - 6 hours. It is done when the chicken is 165° and vegetables are tender.
Remove from crockpot with a slotted spoon and serve with tortillas and toppings of choice.
📖Full Recipe
Crockpot Chicken Fajitas
Ingredients
- 1 ½ to 2 pounds Chicken - breasts, tenders, or thighs
- ¾ cup salsa
- 2-3 bell peppers - color of your choice
- 1 onion - large sliced thin
- 4 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- tortillas and toppings for serving
Instructions
- Trim 1 ½ to 2 pounds of chicken tenders or sliced skinless chicken breasts or thighs. . Cut the chicken cross-grain and only about ¼ to ⅜ inch thick. If the breast is thick, filet them first. Finally, trim the length across the grain to keep them about 1 inch or a little longer.
- Chop 2 bell peppers color of your choice. Slice 1 large onion into thin rings.
- Add ¾ cup salsa to smaller crock pot. Mix in 4 teaspoons chili powder. Add one teaspoon each of onion powder, garlic powder, salt, and cumin. Mix well and spread over bottom evenly.
- Add chicken on the salsa then top with all the veggies.
- Cook on high for 2 ½ - 3 hours or low heat 4 - 6 hours. It is done when the chicken is 165° and vegetables are tender.
- Remove from crockpot with a slotted spoon and serve with tortillas and toppings of choice.
Recipe Notes
Pro Tips
- You can use the chicken you like. Skinless boneless chicken breast or chicken tenders are mostly used. You can use thighs but will need to cook a bit longer to about 180°.
- You can use precooked chicken, cut up or shredded. Use 3 to 4 cups and put it in the crockpot and mix well at about 75% into cooking.
- This fits nicely in a 3 ½ quart crockpot but can be cooked in a larger crockpot. If doing a double batch, use a 6-quart or larger.
- There is plenty of meat to add another pepper if you want.
- Cooking time varies due to crockpot variations. Cook on high for 2 ½ - 3 hours or low heat 4 - 6 hours. It is done when the chicken is 165° and vegetables are tender.
- Good refrigerated for 2-3 days. Reheat in a microwave.
- Good frozen sealed well for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 30, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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