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 crockpot chicken fajitas. 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 … 

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.


  1. Slice peppers and onions then place them on the bottom of the crockpot
  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. Shred everything up and mix together. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
For the beef version of these Crockpot Chicken Fajitas recipe, click here–> Crockpot Beef Fajitas

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Easy Crockpot Chicken Fajitas


  • 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.


  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. Shred everything up and mix together
  6. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 5 yr old boy and a 2 yr old 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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  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.

          • Make it the night before and get the pot and ingredients cold, then use the later start – everything being cold would help.

          • Anonymous says:

            The water from the frozen chicken should be enough liquid to offset any ‘drying’ cooking longer would cause. I never add any liquid to meals like this as your vegetables will sweat, your chicken will thaw and produce liquid – you will be fine… good luck with this recipe – I plan on making it soon!

          • Usually food has two hours before it will grow bacteria. Don’t know if that helps

          • I would also try cooking it at night instead. This way you can take a look in the morning before going to work and put it low for 6 to 8 hours if need be or what ever time you think it may need for additional cooking.

        • 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.

          • Anonymous says:

            It’s actually better to put food in the fridge while it’s fairly hot soon after it’s cooked. (my Maytag fridge has a cool down button to provide extra coolness for this) When it cools down bacteria forms and this is what you are trying to avoid getting in your food. I have also read that you should put things like soup or stew in a shallow large pan so it colds down more quickly. The longer it takes the more likely that there will be bacteria in the middle as it cools last. Also reheat it to the proper temperature to kill any bacteria that have formed.

          • Yes, most important to refrigerate as soon as possible….if you are not going to keep it hot for serving, chill it….google this stuff if you are unsure…..but in the restaurant food handling college courses I took, it teaches as the temps cool, the bacteria grow….

        • Anonymous says:

          I use my timer all the time with my crock pot. I have a removable crock-type pot that I prepare the night before. In the morning I put the refrigerated pot in the unit, set the timer for about 3 hours later and leave. My hubby and I have never gotten sick.

          • I guess it all depends on how warm it is in your house. But I like the idea of per chilling the crock pot, I think that would keep it chilled for a couple hours!

        • I cook with frozen meat in my crock pot all the time and can go almost 10 hours without any problems.

      • Anonymous says:

        Do you add any water to it ? Or just the ingredients and that’s it ?

      • Rachael,
        I don’t see where it says to add liquid, either what kind of liquid or how much.

      • I use timer plugs all the time. A cheap one at Walmart cost around $4. They work great for not over cooking but I would consider adding a little extra liquid.

      • Anonymous says:

        You could buy a timer. That’s what people put different lights on. You plug it in the wall then you plug you crock pot into it. I use them for my aquariums so my fish have day/night and I don’t have to remember to turn them on/off. A timer like this would cost about $5 at a hardware store.

      • That’s great!!! Thank you, I share the same frustration!

      • Anonymous says:

        I cook my beef roast frozen. It actually turns out juicier.

    • 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.

          • Anonymous says:

            I don’t think leaving chicken it in a crock pot for two hours, from frozen, would hurt. Just make sure to cook it thoroughly. I’ve never gotten sick off chicken that sat out for a few hours from frozen; however, I wouldn’t leave thawed food out for several hours! That’s pushing your luck.

        • Dwan Suggs Buddin says:

          I agree with Mary…set it to cook in the first few hours …then go to warm. It should be okay.

      • Bacteria won’t multiply in the colder temperatures of a refrigerator or freezer, or at temperatures hotter than 141°F. Where they thrive is between 41°F and 140°F, a region known as the “Temperature Danger Zone.”

        When you think about this temperature zone, you’ll see that it corresponds with room temperature, as well as the temperature outside on a summer day.

        I myself have a Food Sanitation license and ServSafe says TCS foods are safe in the Temperature Danger Zone for 4 hours. TCS stands for Time and Temperature Control for Safety (Meat is a TCS food). I personally never go over 2 hours.

        • I do as well…but let’s face it, these are stringent practices designed to protect patrons in the food industry….we both know that thawing or leaving chicken out at room temp for an hour or two is harmless…!

    • 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…


    • 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.

    • You can buy programmable crock pots. It won’t start until the time you set.


    • I use frozen chix breasts when I make chic Alfredo. I put them in and cook on high for 4 hrs. So for sure u can cook on low. I never add water either. The broth out of chic is enoigh for me.

    • I am replying to an old post, but hopefully someone sees this. It is not safe too leave chicken especially setting for an hour or two waiting for a timer to turn it on. I have read that Crock Pots do not reach a high enough temperature on the low setting to kill bacteria which would have grown in the 1-2 hours it was not refrigerated.

    • You could always buy a Christmas light timer to turn the crockpot on a few hours after you leave.

    • Anonymous says:

      I purchased an inexpensive plug in timer. I set the time for start and finish and then turn the slow cooker to slow. ex. I put everything in the slow cooker in the morning, but set the timer to begin at 11:00 am………it goes off at 6:00 pm just in time for dinner

    • Anonymous says:

      Why not make on a weekend and warm up during the week

    • Anonymous says:

      Plug the crock pot into a timer to start later to fit your schedule. This way even in meat is not completely defrosted it’s ok & dinner will be ready when you get home.

    • Anonymous says:

      I cook mine through the nite. Can be watched and shut off and just a quick rewarm next day

    • Tip do it at night time wake up supper is ready!

    • Bonnie Carns says:

      Use a household timer! I do that all the time. Set it so that the crock pot goes on at the right time, so you don’t have dried out mush when you get home!

    • Put a timer on ur crockpot. Cheap and my home functions on them. A must! Wal-Mart. ..

    • I made this recipe once it was perfectly easy and delicious! I was wondering if I could prepare it the night before place in frog..and then wake up and plug in crock pot and cook it? I am trying t save prep time in morning so we will eat at a decent time! Thanks!

      • It makes me nervous to take the crock straight from the fridge and start heating it. I’m always afraid it might break as it goes from cold to hot. You could prep the veggies and have the other ingredients ready in the fridge. Then it wouldn’t take a minute to assemble the next morning.

    • Anonymous says:

      use a timer for your crock pot

    • Why taco seasoning and not fajita seasoning?

    • How many servings do you get from this recipe. I have 8-10 people coming for dinner?

    • Anonymous says:

      Use a timer! Like for your Christmas lights! I used to use one all the time…

    • Anonymous says:

      I’m not replying to the time thing, but I can’t see using a whole package of Toco ,mix. Seems like way too much. Has anyone used less?

    • Anonymous says:

      Just an option but my slow cooker (Hamilton Beach the one with the temperature probe), will cook for six hours and then switch to warm (so it stops cooking) so you can leave it in there all day. It’s awesome!!

    • Anonymous says:

      You can also cook in crockpot overnight. Cool in the a.m. And store in fridge.

    • Anonymous says:


    • Anonymous says:

      get yourself a segment timer, most people use them for switch their lights on at certain time for security, i use mine for my slow cooker. wouldn’t be without it.

    • It does not say any sort of liquid to add to this? Does this not get dry? Just wanted to ask ahead of time so I can make positive I can be home while cooked

      • Great question, Carla – you do not need to add any extra liquid for the slow cooker version as there will be enough juice in the meat. For the Instant Pot version you will want to add 1 can diced tomatoes with green chilies and that should be enough liquid for the pot to come up to pressure. 🙂

  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?!

    • Amy, the chicken and onions make plenty of liquid. No extra is needed.

    • No extra liquid!! I have cooked these several times. You actually have to drain out the liquid before you serve or else you will have one big mess if you choose to wrap in a tortilla!! Delicious meal!!

  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?

    • I don’t have the nutritional info, but there are websites you can put the ingredients in and it will tell the nutritional information.

      • Anonymous says:

        Are the nutritional facts right? That’s a lot of calories for something that’s healthy. Just wondering

  46. Making this now! Looks great…. Just worried i will need to add some sort of liquid but i am only 1.5 hours in and cooking on low. I’m going to wait a while before adding any liquid but maybe a scoop of salsa would be a good option to make it a little less dry if i need it…. Or stick with 1/3 Cup water? Any thoughts anybody?

  47. Thanks!

  48. Barbara Chittenden says:

    Why use Taco seasoning mix instead of Fajita? Just wondering.

  49. I have actually put shrimp and beef strips in with my chicken. Yummy.

  50. Looks good, but calling it a fajita is not acccurate, Fajita means grilled meat. This is simply shredded meat,

  51. Made this yesterday had a long day of work. I didn’t like it at all. Very soggy…. Called for pizza

  52. Elisabeth says:

    I’m wondering if I can use quarters instead, I’ll just adjust the cooking time (allowing for bones).

  53. lukebandit says:

    This recipe sounds great, but, my problem is paying almost 7 dollars for 3 chicken breasts! The price of the chicken on the package in the picture! I don’t think anyone even mentioned that! It would be much cheaper to buy the family pack of chicken breast on the bone and have the butcher debone them for you. A lot of meat depts. do it for free or min. charge. It is worth it compared to the $7 for 3. Or, just a couple of weeks ago in my area, whole chicken fryers were 98 cents a pound! You could get the butcher to cut them up or do them yourself. I used to cook a crockpot full of Boston Butts, I would put them in the crockpot at night, cook all night and take the removable out and cool it off and place in the refrigerator that morning. When it was time to fix supper, I would take out and shred it, place in a foil lined, Pam sprayed jelly roll pan and bake for about 20 to 25 min. with my favorite BBQ sauce on top and then 5 minutes with more BBQ. Then I would have purchased a tomato-vinegar based BBQ from my local favorite BBQ shack to put on the meat when making sandwiches. Buns, baked beans with Vienna sausages, sugar-free lemonade pies. Oh, my! The local BBQ shack charged almost $6 dollars per pound back 14 years ago and now it is $9 per pound. I could make BBQ with their sauce and it was just as good as theirs for only $1.69 a pound. When you have 4 men to feed in the house, 1 hub, and 3 growing boys, it cost money and you have to save where ever you can on a limited budget!

  54. This may have already been asked and answered, but I am wondering if I could put in frozen peppers. TJs has sells them frozen for a great price and it would be even less prep. But I don’t want mushy peppers!

  55. Whitney Suggs says:

    Hi. We like to eat fajitas with chicken,beef,& shrimp. Is it possible to cook it the same way this recipe calls for? Thanks in advance.

  56. Someone mentioned not to add more liquid if using frozen chicken. I just read that recipe 3 times and I don’t see anywhere that is calls for liquid!! Whats up with that????

    • When the recipe was first posted several years ago, there was extra liquid in the recipe by mistake. I’ve edited the recipe, but the old comments are still there.

  57. I made this yesterday and did not need to add any additional liquid…the peppers and onions did not burn to a crisp as the chicken added plenty of juice on it’s own. Also, below the recipe above is a link for making a version with beef.

  58. I just doubled the whole recipe, hopefully it will turn out the same! I added a little water to compensate for the shear amount.

  59. HI,
    I just have a quick question for you…how many does this serve? Thanks!! 🙂

  60. I guess I missed this part of the recipe….do you use frozen or thawed chicken breasts? Or which is preferred or better?

  61. Thinking about leaving the peppers out until the last 30 minutes or so, so that they stay crispy. However, I am worried that this will leave out some of the flavor. Any thoughts on this idea? Also, as a new to cooking college student, what would I use to shred the chicken?

    • I think it will work great to leave the peppers out until the last 30 minutes. You can use two forks to pull the chicken apart/shred it.

    • Bonnie Carns says:

      You could use kitchen scissors (clean of course). I use Pampered Chef’s salad scissors. Works great. Or just take the chicken out and use two forks to pull it apart.

  62. Hi quick question…I made this today and had it on high for an hour and then turned it to low for 3 hours as I could smell something burning…After the low 3 hours I peeked in and the peppers and onions were burned…First time using a slow-cooker as well so I’m sure that’s part of the problem?? And chicken is dry…Any suggestions please?

    • It sounds like your slow cooker is cooking too hot. How full of food was it? If they aren’t half full or more, they can cook too hot. Sorry that happened.

  63. Anonymous says:

    Love this

  64. Instead of using the taco seasoning packet, get a container of Fajita seasoning mix from the ‘mexican’ section of your grocery store. It will be with the other latin spices. They’ll taste much more like the fajitas from your local restaurant and less like your usual taco.

  65. i know people will be up in arms about this, BUT you’re really not supposed to put frozen meat in a crockpot. There are two kinds of people: those who have had food poisoning and those who haven’t. If you have, you’re really careful. If you haven’t, you are a bit more risky.

  66. This recipe was a little plain for my liking so I added salsa to the crock pot and everyone LOVES them 🙂

  67. Jeffrey Saltzman says:

    I have cooked this many time and used chicken broth instead of water.

  68. sharyn gallant says:

    Looks great… but isn’t liquid required?

  69. Tandy Katsaboulas says:

    I made this yesterday. It’s simply delicious. I will purchase the small tortillas next time for serving because the mix is so Good, you will get way more flavor in each bite with a small tortilla. The chicken makes it’s own juices so DO NOT ADD ANY LIQUID. The chicken is so moist after 8 hours on LOW that you can literally use a spoon to shred the chicken while it’s still in the crock pot. Enjoy.

  70. Do you think I could add steak and shrimp to this as well?

  71. Michelle says:

    Been meaning to make this for some time. I am what you’d call an awkward cook and I tend to selectively miss instructions. …

  72. Michelle says:

    Made this last night! Thought I really messed it up because I added the water the seasoning packet called for BEFORE I read y’all’s comments.

  73. I’m cooking mine on high and I feel like it’s drying out, it’s been cooking for almost 2 hour should I add water? Or turn it to low for the remainder of the time?

    • I’m too late to really answer since I’m sure you’ve already eaten it by now. But in case anyone else runs into this, there should be plenty of liquid in the pot after 2 hours of cooking. If not, you may need to add water, but that should only happen if you have a small amount of food in a very large crockpot (which causes it to cook too hot).

  74. You could cook it while your sleeping and put it in the fridge in the morning before work. Then, all you have to do is warm it up when you come home for dinner.

  75. I had a half lime in the fridge wanting to be used. Squeezed that into the veggies before added the chicken. Turned out to be a really good touch.

  76. how do I find out what the nutrition information on the easy crock pot chicken fajitas is?

  77. Made this yesterday and the whole family loved it. I’m going to try the beef version soon. Been trying out different recipes to give to my daughter who is in college, is very busy and quite health conscious. This recipe is at the top of the list. ? Thanks for sharing.

  78. Scott Withington says:

    As a food safety specialist for a local health department you have 3-4 hrs before bacteria would grow enough to be dangerous, starting with frozen chicken would add an extra margin of safety. I would make it up th night before and refrigerate overnight to get the crock itself and the rest of the ingredients cold.

  79. Lillieanna Young says:

    So,,, I made this tonight and it was wonderful. It was my first time cooking from a Crock pot and I must admit I really enjoyed it. This meal came out great! I did have a quick question though. There was a lot of juice produced at the end of my meal. Kind of made my meal soupy. Is there a way to avoid this? or is this just a common thing for crock pots?

  80. So good with just a few ingredients. Made my own taco seasoning instead using a packet.

  81. How would this work, with replacing the chicken, with shrimp? Would I need to cook any longer, or less, considering that seafood is being used, versus chicken?

  82. I tried this recipe last night and loved it, I added a dried ancho chile, some New Mexico red pepper, little cumin and salt and pepper. It was delicious…

  83. Hi would it be okay to use Fajita seasoning instead of the taco seasoning? Has anyone tried it that way?


  84. Hey I put almost 4 lbs of chicken. Will that mean more seasoning an if so how much you think!? Thanks!!

    • If you have more seasoning you can add another packet. You could also add some chili powder, cumin, garlic powder, salt and pepper if you want to spice it up. No wrong way for this one!

  85. Melanie says:

    This was great. Mine were done in 4 hours on low. Thank you!!!

  86. PatsyWilliams says:

    Making it now….It’s raining. . I’m cleaning. . …..what a wonderful day !!!!!!

  87. Hello,

    If I wanted to make about 7lbs of chicken fajitas how long should I leave the crock pot on? We are doing a birthday party tomorrow and wanted to make at least 7lbs.

    Thank you so much!

  88. this recipe looks amazing and super easy! my hubby and i could eat fajitas all the time – yum. and they’re relatively healthy as well! (we skip the cheese and sour cream,) we too have the issue of being gone too long for work (like Lara commented above) and fear the chicken drying out, but i love the suggestion of a lamp-timer, we have one of those for when we are out of town – I’m def. going to try this – this weekend! thanks for posting it!!!

  89. Thanks so much for this recipe. I made fajitas this weekend and love it. Great recipe.

  90. Tina Ring says:

    I have made these for us and they are DELICIOUS!!! Tomorrow, I am having a total of 12 people for dinner. It’s suppose to storm, so I thought this would be easy enough to feed all. My question is, if I use 2-3 pounds of chicken in order to feed all, would I layer? Also, would the cooking time increase, and if so, how much? Thanks!!!

    • Beth Moore says:

      Tina – It looks like you’ve already had your dinner for 12, but Tiffany said she usually just piles the veggies on top of the chicken. The cook time may need to be increased a little bit, but you’ll want to check that every few hours or so.

  91. So I’m a new cooker and I know this is a dumb question but do I feel the crock pot with water

  92. You won’t need any water for this recipe.

  93. Anonymous says:

    Can I use fajitas seasoning?

  94. Yes, that will work.

  95. Will boneless, skinless chicken thigh instead of white meat work as well?

  96. Yes, that works.


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