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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:
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:
- Slice peppers and onions then place them on the bottom of the crock pot
- Put Chicken on top of peppers and onions
- Sprinkle taco seasoning on the top
- Cook on low for 6-8 hrs (or high for 3-4)
- 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.
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
- Slice peppers and onions then place them on the bottom of the crock pot
- Put Chicken on top of peppers and onions
- Sprinkle taco seasoning on the top
- Cook on low for 6-8 hrs (or high for 3-4)
- 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.
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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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.
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!
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.
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
So easy! I am on the look out for crockpot recipes as i finally got one for Christmas!
Natalie, Merry Christmas cutie!
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.
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!
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.
Michelle, any kind of onion you have will work. Yellow is most common, but the others are fine too.
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!
Julie, I think that would work. In fact, I’ve thought of trying it myself, but haven’t done it yet. If you try it, let us know how it turns out!
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?
Hey Melissa,
I’m not sure what the points would be but I found these instructions to covert. I hope this helps you. http://www.ehow.com/how_4793103_convert-recipes-weight-watchers-points.html It would be great if you would let us know too! Thanks!
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.
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…
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.
Janice, I actually just did it with fajita mix and it was really good.
I wanted to make thus recipe today and had pinned it but now only the comments are showing and no recipe.
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?
Emily, I think there may be something wonky going on with my blog. What browser are you using?
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!
Jen, the liquid isn’t there anymore, because I took it out. I just took out the *update* too, so things will be more clear.
I am trying this recipe for the first time. I’m puzzled by no liquid. No water or anything?!
Amy, the chicken and onions make plenty of liquid. No extra is needed.
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!!
Debby,
I’m so glad you enjoyed this. It is a regular meal in our house! Thank you for the feedback!
How many people does this recipe serve?
Janelle, it should serve 4-5 people. If you need to serve more, just add more chicken. The other ingredients can stay the same.
Would the cook times change if you added steak instead?
Kelsiea, cook times will be about the same. In fact, I have a beef version to go up on the blog on Tuesday. Stay tuned!
I’m trying it tonight! I cut my steak into strips before cooking. Hope it turns out okay!
Hello! How much liquid do I use for non frozen chicken? Thank you!!
Danielle, you won’t need any extra liquid for this. The chicken and onions create plenty of their own.
I made these the other night, they were amazing! Super cheap to make too..
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.
SO DELICIOUS. You are a doll for sharing this
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!!!
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)
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?
No, you won’t need any extra liquid. The chicken and onions will make plenty.
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.
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
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!
Steph, I think the “burnt” look is just the spices on top.
so u do not need to put any water in the crock pot when cooking????????????
That’s right, no water needed. The chicken and onions create enough liquid.
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!
Thanks for sharing this recipe. I’m trying it tonight!
Warmly, Michelle
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.
Do you use the entire packet of seasoning or would that make it too salty?
Keri, I use the whole packet of seasoning.
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.
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