Easy Crockpot Chicken Fajitas

Chicken Fajitas in the slow cooker

Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy!

Here’s what you’ll need to make this quick, weeknight supper of Easy Crockpot Chicken Fajitas: 

chicken fajitas in the slow cooker

You’ll need:

  • 1 lb of Chicken Breasts
  • 3 Peppers (Green, Red, and Yellow), sliced
  • 1 Onion, sliced
  • 1 Package of Taco Seasoning
  • Flour or corn tortillas
  • Toppings – sour cream, cheese, guacamole, etc.

Instructions:

  1. Slice peppers and onions then place them on the bottom of the crock pot
  2. Put Chicken on top of peppers and onions
  3. Sprinkle taco seasoning on the top
  4. Cook on low for 6-8 hrs (or high for 3-4)
  5. The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
For the beef version of this recipe, click here–> Crockpot Beef Fajitas

Easy Crockpot Chicken Fajitas

Ingredients

  • 1 lb of Chicken Breasts
  • 3 Peppers (Green, Red & Yellow), sliced
  • 1 Onion, sliced
  • 1 Package of Taco Seasoning
  • Flour or corn tortillas
  • Toppings - sour cream, cheese, guacamole, etc.

Instructions

  1. Slice peppers and onions then place them on the bottom of the crock pot
  2. Put Chicken on top of peppers and onions
  3. Sprinkle taco seasoning on the top
  4. Cook on low for 6-8 hrs (or high for 3-4)
  5. The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
  6. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.
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Rachael Walkup has been married to her best friend for 6 years. They have two kids – a 2 yr old boy and a newborn little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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Comments

  1. So this is a long standing question for me…..I am out of my house at 730am and get home around 6pm. So even on low for 6-8 hours isn’t long enough for me. I do have a crockpot that turns to warm but I feel like the meat can still get over cooked if it is on warm for 2 hours. Will using frozen chicken breasts allow me to cook this for a longer time without getting dried out?

    I love all the recipes and am so often frustrated that the timing won’t fit with my work schedule.

    • Hey Lara,
      You could try it with frozen chicken breasts and add a little extra liquid to keep it from drying out. The other option is getting a timer plug that you can set to turn on at a particular time. That would allow you to have the crockpot start cooking a little later. Even an hour later would help. Hope that works out. If you do try the frozen option, let us know how it goes!

      • Okay Rachael, not to sound too dense but how much extra liquid should I add? And is just water okay?

        I have heard of using a light timer with the crockpot before but I have been nervous about bacteria growing and getting sick from the food. You have done it (with fresh and frozen meat) with no problem?

        • Lara, using frozen chicken breasts would give you more cooking time. You won’t need any extra water though, I don’t think. When I cook the chicken from frozen, it creates a some liquid and so will the onions. I’ve never used a timer with meat. That would make me nervous too. I’d be much more comfortable having it on warm for an hour or so.

          • Cold food can sit at room temperature for up to six hours before it has to be thrown away. If you start the timer on your crock pot and hour or two after you leave you will be fine. Just make sure your food is cooked to 165 degrees since there is chicken in there!

          • Cold food can not be left out at room temp 6 hours. Food safety regulations say cold food should be kept at a temp of 41 degrees. If it is higher than this for 4 hours, it should be thrown out. Would you eat in a restaurant that didn’t follow food safety procedures? Would you knowingly put your family at risk? Food-born illness is no fun. It would be better to start the crock immediately then let it turn off after cooking, The crock will hold the food safely for a few hours. Cooked chicken, once cooked to 165 can be held safely until it reaches 135 degrees.

        • Hey Lara,
          I agree with Tiffany. Frozen chicken breasts do create extra liquid so you will be good with that. Sorry for the confusion.

          • So I made these on Wednesday with 3 frozen chicken breasts which equaled slightly more than a pound. Everything else I did exactly the same. The chicken was not dried out at all even though it cooked 8 hours on low and then about 2 hours on warm. There was a ton of liquid actually. Almost too much. Maybe if I do it again, I won’t add the extra liquid the recipe calls for.

            Thanks for your guidance Rachael and Tiffany!

        • Anonymous says:

          Would it be possible to turn it on overnight? So it’s ready when you get up in the morning?then Refrigerate and reheat when you get home…

          • You can do it that way. You’ll want to allow some cool down time, so you aren’t putting it in the fridge while it’s still hot.

    • Here is a tip for you. Go to your local hardware store and ask for a light timer. These are timers that turn your lights on when your away. Plug it in, in the outlet for your crock pot then plug the crock pot into the timer. Set it to come on with no off time as you will be home in time to turn it off. You will be able to use all these wonderful creations. Merry Christmas.

      • Raw food, especially chicken, is much more susceptible to bacterial growth. Food should not be left out six hours whether it is cooked and certainly not raw. Check your food safety rules. It would be better to cook the food and let it turn off or to warm than to put a timer on it & let it sit a couple of hours raw. Once cooked, it will stay in the safe temperature zone for a while.

        • Anonymous says:

          I don’t agree about leaving the meat out. I have left meat out for many hours and we have never gotten sick. I’ve been doing it for many years.

    • Lara, we have an old fashioned timer we use to delay the start of the crock pot. We set it to start exactly 8 hours before we want to eat, and it works great!

    • Here is a fancy new crockpot that might do the trick for you…

      http://www.crock-pot.com/product.aspx?pid=13638

    • Have you tried plugging your crockpot into a timer? I have the same situation and this works well for me. As long as your raw chicken isn’t sitting for hours.

  2. So easy! I am on the look out for crockpot recipes as i finally got one for Christmas!

  3. Is it possible to make this a freezer meal? How long could I keep it in the freezer and what would I set it to (and how long) when I remake it?

    • Rae, I think you could prep this and then freeze it raw. Just add the water when you cook it and add a little time to it, if you start it from frozen. Or if you want to freeze leftovers that have been cooked, I’d thaw it and heat it in the microwave. Or, you could put it in the crockpot again, but it shouldn’t take more than 4-5 hours, I wouldn’t think.

  4. This recipe is good, but the peppers were definitely over cooked and mushy after 8 hours in the crockpot. I think next time that I’ll be leaving out the peppers until maybe the very last hour or perhaps just fry them with a little olive oil. Thanks for the new recipe! :)

    • Hey Roxanne,
      I’m so sorry the peppers came out mushy. Did you use frozen chicken? If so, next time I would leave out the extra liquid. The frozen chicken breasts create liquid. That should keep the peppers from getting mushy. When I made this mine was kinda crunchy like it had been grilled. But I used all fresh ingredients and I prepped it the night before. Anyway, thanks for the feedback. Happy new year!

  5. ok, I am a little new to fajitas. :) learned to like them, anyway which onion do you use? Yellow, white, or red? I ran into this dilemma at the store the other night.

  6. I found you through Pinterest! I like the idea of fajitas in the crockpot. Do you think I could do this with sirloin steak instead of chicken? Thanks!

  7. I made these today and they turned out great! Curious what the nutrition info might be, or if anyone knows how many points for ww?

  8. I made this the other day and added 1/4 cup of water to keep it moist. I’m new to crockpot fun, and the two recipes i made have just been too liquidy. when a recipe calls for optional additional liquid, should i just opt out?

    • Sarah, I would say that it depends on the time and heat when it’s cooked. You don’t want the chicken to be dry or end up burnt. When I make something if there is too much liquid – I drain it before serving. Hope that helps!

    • Sarah, I’m going to edit the recipe and take out the extra liquid. Based on the comments and my own experience, I don’t think the liquid is needed.

  9. So how much liquid is needed. The recipie ingredient list doesn’t call for any but liquid is added in the directions.

    • Wendy, I edited the ingredient list yesterday to take out the extra liquid, but I forgot to take it out of the instructions. I really don’t think you need any extra liquid in this recipe. I’m off to edit the instructions now…

      • oh good! I thought I was cracking up (What extra liquid?!)… This recipe looks fabulously simple, thanks!!!

  10. Have you ever tried this with a package of fajita seasoning mix instead of taco mix? I have both in my pantry and would like to make this tomorrow.

  11. I wanted to make thus recipe today and had pinned it but now only the comments are showing and no recipe.

  12. I purchased the ingredients to make this dish, but when I went back this morning to prepare it I can’t see the recipe… Only the comments. I tried to pull it up on two different computers. I really want to make them. Any suggestions?

  13. This sounds delish but I’m a little confused…the update at the end of the recipe took out the extra liquid, but there isn’t any liquid in the recipe to begin with?! Help!

  14. Amy Ballard says:

    I am trying this recipe for the first time. I’m puzzled by no liquid. No water or anything?!

  15. I made these tonight and I can hands down say they were one of the best dinners I’ve ever had. So easy.. the house smelled amazing and they tasted heavenly! Thank you for this recipe.. it will be made often!!

  16. How many people does this recipe serve?

  17. Would the cook times change if you added steak instead?

  18. Hello! How much liquid do I use for non frozen chicken? Thank you!!

  19. I made these the other night, they were amazing! Super cheap to make too..

  20. Made this dish tonight. It was pretty yummy. I love how easy this recipe is to do. The only changes I’d make is to use Fajita seasoning instead of Taco seasoning (my personal preference). I also added some jalapenos to my veggies (I love spicy food!) Also, I agree with a previous comment about the veggies. Mine were not as crispy as I wished they could have been. Borderline soggy, but still tasty!

    No complaints here! Simple recipe. And you can alter it with different flavors if you’d like. A winner in my book.

  21. SO DELICIOUS. You are a doll for sharing this

  22. So after seeing some of the comments about soggy peppers, I am trying this recipe with the chicken on the bottom with a teeny bit of chicken stock to mix with the fajita seasoning and to keep the chicken moist, putting the onions and peppers on top of the chicken, and reducing the cook time to 6 hours.I’ll let you know how it goes!!!

  23. This was so easy to prepare and so delicious!!!!! Tasted even better than any restaurant I would have ordered it from and much cheaper ;) (I added some garlic and use my own taco seasoning w spices I had at home bc I’m trying to limit my use of prepackaged things)

  24. Jennifer says:

    You don’t mention any water or liquid in the recipe. Do we add the 1cup water that is usually suggested with the taco seasoning?

  25. Alice ross says:

    OMG! Just made these today and they were sooo good! Your page says they are even better the second day. I don’t think there will be any leftovers.

  26. Okay, so I’m a bit confused. I keep seeing comments about putting liquid in and some saying they put in too much. Am I missing that part of the recipe? Or maybe you use what’s required for the taco seasoning?

    • Amanda,when the recipe was originally posted it called for extra liquid. We edited the recipe to take that out though. THe chicken and onions create plenty of liquid on their own.

    • I made this today for lunch. Put it on before church and when we came home, it smelled so good and was totally delicious! Gonna keep this in my rotation. LOL

  27. I’m confused about the comment about the chicken “looks burnt” but is just crispy. My chicken doesn’t look burnt at all and is far from crispy? Haven’t tasted it yet – an hour left in the cooker. Smells yummy!

  28. so u do not need to put any water in the crock pot when cooking????????????

  29. Mom-to-be says:

    This was sooooooo good. My husband and I loved it! I made my own taco seasoning so I didn’t get any of those nasty chemicals from the store bought taco packages. Thanks for a great recipe! It’s 6am and I’m thinking about fajitas haha!

  30. Thanks for sharing this recipe. I’m trying it tonight!

    Warmly, Michelle

  31. Jason DC says:

    Tried this tonight and it was wonderful. As a crock pot noob, this was very easy to follow.

    I did switch out the chicken breasts for two Chicken Breasts with bones in (because I like the added flavor that the bones bring).

    Since I switched out your rec for bones in breasts, I cooked it for 3.5 hours on high. Then scraped the seasoning off the skin, back into the liquid to add to the flavor (I removed the skin before putting the shreaded cooked chicken back into the liquid).

    Thanks again for posting this.

  32. Do you use the entire packet of seasoning or would that make it too salty?

  33. Has anyone tried cutting the chicken into strips (like you would for fajitas normally) before you put it in the crockpot? If so, how did it turn out?

    • I’ve never tried cutting it before, but if you use chicken tenders, it would be thinner. I wonder if cutting the breasts into thin strips would make it break up too much though.

  34. Made this tonight with 2 changes. I coated the sides & bottom of the crock pot with a little butter. I was worried things would get burnt before the juices started. I also used fajita seasoning vs taco seasoning. Very good & will be making this again. Thanks :)

  35. Jan Bridges says:

    How can I remove the cooking at home which is a crockpot meal from my board that is called Just a Pinch?

  36. Am I missing something? I don’t see where you add ANY “liquid”?

  37. The recipe calls to “shred everything up” … shred the chicken?

  38. Would adding a can of Rotel add too much liquid?

  39. What juice are you talking about when you say to mix chicken in the juice?

  40. How much water do you out in at the beginning?

  41. You guys crack me up. If you put frozen breasts in the crockpot and plug it into the light timer to start, say 2 hours later, the breasts will no doubt still be mostly frozen. And then when it starts simmering away hours later, it is going to kill any possible bacteria that could harm you. Haven’t you ever watched the survival shows where they boil creek water for drinking to kill any pathogens that could make you sick? I’ve thawed meat in the sink for a few hours before cooking unless it’s in the heat of the summer, and been doing so for over 25 years and we have never, ever gotten food poisoning. So relax a little.

  42. If my chicken was half thawed should I cook mine in the crockpot and extra hour to make up for it being part frozen so it’s cooked throughly? Thank you ;)

  43. Kym Stroup says:

    I have to agree with Sandy. I’ve been using my crockpots(plural after 40 yrs.) for years, and have never had an issue with anyone getting sick. If you just put meat out to defrost, it’ll take a couple of hours at room temp., up to 6 in the fridge. Just be sure if you’re putting everything in the crockpot without additional liquid, I’d spray the crock with Pam or equivalent before starting. My latest crock has locking hooks on the sides, with a sealing gasket. I’ve put a frozen pork roast in it, locked it down, and 4 hrs. later, it was still frozen. The crock in itself is insulating, and with nowhere for warm air to get in, I’ve let my little old lady cook for me worry free! I’ve made a flank steak fajita for 30 yrs., it’s a family favorite. Can’t wait to try your chicken fajita recipe!

  44. I made this and it was delicious….except I added a can of diced tomatoes that I poured over the top. You will need some liquid in the recipe or the peppers will be burned to a crisp.

  45. What is the nutritional information on this?

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