Introduction

Crockpot Chicken Fajitas with Peppers and Onions are the ultimate combination of convenience, flavor, and comfort. This slow-cooked dish brings together tender, juicy chicken with sweet bell peppers, onions, and a perfectly balanced blend of fajita spices. Cooking it in a crockpot allows the flavors to meld beautifully while freeing you from the hassle of constant stove-side attention.

Why I Love This Recipe

I love this recipe because it’s effortless yet packed with bold, vibrant flavors. The chicken absorbs the spices perfectly while staying juicy, and the peppers and onions soften just enough to retain a slight crunch, adding texture and freshness to every bite. It’s a hands-off recipe that tastes like you spent hours in the kitchen crafting a gourmet meal.

This is a Must Try Dish

This is a must-try dish because it’s versatile, family-friendly, and perfect for busy weeknights. You can serve it in tortillas as classic fajitas, over rice or quinoa for a hearty bowl, or even atop a fresh salad for a lighter option. It’s an approachable, flavorful dish that satisfies both kids and adults alike.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 4-6 hours on low or 2-3 hours on high
• Total Time: 4-6 hours 10 minutes (low) or 2-3 hours 10 minutes (high)
• Servings: 4-6 servings
• Calories: Approximately 320 kcal per serving
• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Chicken Fajitas:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional, for heat)
• ¼ cup chicken broth or water
• 2 tbsp lime juice
• 2 tbsp olive oil

For Serving:

• Flour or corn tortillas
• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Shredded cheese
• Lime wedges
• Salsa or pico de gallo

Cooking Directions

Step 1: Prepare the Ingredients

1. Slice bell peppers and onions into thin strips.
2. Mince garlic and set aside.

Step 2: Assemble in Crockpot

1. Place chicken breasts or thighs in the bottom of the crockpot.
2. Top with sliced peppers, onions, and garlic.
3. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes.
4. Drizzle olive oil and chicken broth over the chicken and veggies. Sprinkle the spice mixture evenly on top.

Step 3: Slow Cook

1. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender.
2. About 10 minutes before serving, drizzle lime juice over the top.

Step 4: Shred the Chicken

1. Remove chicken from the crockpot and shred using two forks.
2. Return shredded chicken to the crockpot and stir to combine with peppers, onions, and juices.

Step-by-Step Preparation Method

1. Slice peppers and onions; mince garlic.
2. Place chicken in crockpot.
3. Layer vegetables on top.
4. Mix spices and pour over chicken and veggies.
5. Drizzle olive oil and broth.
6. Cook on low or high until chicken is tender.
7. Shred chicken and mix back into crockpot.
8. Add lime juice and stir.
9. Warm tortillas and prepare toppings.
10. Serve hot with tortillas and garnishes.

How to Serve

• Serve the chicken and vegetables inside warm tortillas as classic fajitas.
• Offer toppings such as cilantro, sour cream, shredded cheese, and lime wedges.
• Can also be served over rice, quinoa, or salad for a low-carb or bowl-style meal.

Recipe Tips

• Use chicken thighs for extra juiciness and flavor.
• Slice vegetables evenly to ensure consistent cooking.
• For more flavor, sear chicken in a skillet for 1-2 minutes per side before placing in the crockpot.
• Avoid overcooking veggies; add them in the last 1-2 hours of cooking for a crisper texture.

Variations

• Beef or Turkey: Substitute chicken with thinly sliced beef or turkey.
• Vegetarian: Use firm tofu or seitan with the same seasoning and cooking method.
• Spicy Fajitas: Increase crushed red pepper or add diced jalapeños.
• Citrus Twist: Add orange juice along with lime for a slightly sweet flavor.
• Sheet Pan Style: Cook on a sheet pan in the oven at 400°F for 25-30 minutes for a quicker version.

Freezing and Storage

• Leftovers: Store cooked chicken and vegetables in an airtight container in the refrigerator for 3-4 days.
• Freezing: Freeze shredded chicken and vegetables in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Tortillas: Can be frozen for 2 months; thaw before warming.

Special Equipment Needed

• Crockpot or slow cooker
• Cutting board and knife
• Mixing bowls
• Forks for shredding chicken

FAQ

Q1: Can I use frozen chicken?

• Yes, but increase cooking time by 30-60 minutes on low.

Q2: Can I make this on the stovetop?

• Yes! Cook chicken in a skillet with a lid over medium heat for 20-25 minutes, adding vegetables in the last 10 minutes.

Q3: Can I make this ahead of time?

• Yes, prep all ingredients the night before and refrigerate until ready to cook.

Q4: How do I prevent the peppers from becoming too mushy?

• Add peppers and onions during the last 1-2 hours of cooking if you prefer them slightly crisp.

Q5: Can I make this low-carb?

• Serve over lettuce wraps instead of tortillas.

Conclusion

Crockpot Chicken Fajitas with Peppers and Onions are a flavorful, easy, and versatile meal perfect for busy weeknights, meal prep, or casual entertaining. The tender, juicy chicken combined with sweet, savory peppers and onions creates a satisfying dish bursting with Tex-Mex flavor. With minimal prep, hands-off cooking, and endless serving options, this recipe is a must-try for anyone who loves bold, homemade Mexican-inspired cuisine.