Are you looking for a simple and tasty slow cooker dinner option? Look no further! These Crockpot Chicken Fajitas are made with lean chicken breast, tomatoes, peppers, onions, and a homemade taco seasoning. Plus, they’re a perfect fit for the 21 Day Fix program and zero points on WW!
This is an oldie-but-goodie recipe that is getting a makeover this spring…because I am getting back to my roots and cooking my slow cooker recipes all over again.
These past few months have been busier than ever, and most days I am not home in the hours right before dinner, so my trusty crock pot has saved me. I have made Crockpot Chicken Enchilada Casserole, Asian Style Crock Pot Chicken, and my Crockpot Caprese Chicken on repeat, as well as this Crockpot Chicken Fajitas recipe!
It’s been so much fun to rediscover my love for these slow cooker favorites!
Why We Love Crockpot Chicken Fajitas
There’s so much to love about this recipe, including:
- It’s SO easy: Toss the ingredients in the crockpot, let it cook low and slow, and come back to tender and flavorful chicken fajitas without the hassle! Perfect for your busiest days!
- It’s Super Versatile: Serve these fajitas in warm corn tortillas or create a fajita bowl with your favorite toppings. The options are endless – top with brown rice, fresh lime juice, avocado, cheese, Greek yogurt, or anything else you love.
- Perfect for Meal Prep: This recipe gets even more flavorful as it sits, so it makes a great make ahead dinner or lunch.
This dump and go slow cooker meal comes together with simple ingredients such as:
- Boneless, skinless chicken breasts: I prefer to use chicken tenders over large chicken breasts, but I will buy whatever is on sale at the store. Chicken thighs are also amazing in this!
- Diced tomatoes with green chilis: You can use Rotel or your favorite store brand of tomatoes.
- Bell peppers: any color peppers work for this recipe!
- Onion: sliced into thin strips: Adds a hint of sweetness and savory flavor to the fajitas.
- Garlic: fresh is best, but you can sub powder if you are in a pinch.
- Salt Free Taco Seasoning: Provides a perfect blend of spices to add Mexican-inspired flavors to the dish.
- Salt: Enhances the overall taste and helps to balance the flavors in the fajitas.
- Honey: totally optional, but it helps to cut the acidity of the tomatoes and add a subtle sweetness.
- Lime juice: love a squeeze of fresh time before serving.
How to Make Crockpot Chicken Fajitas
Love how easy this recipe is to throw together. Simply:
- Pour half of the can of diced tomatoes into the crock pot.
- Add half of the sliced bell peppers and onions to the pot. Sprinkle in the minced garlic. Place the chicken breasts on top of the veggies.
- Season one side of the chicken with 1 tablespoon of taco seasoning, then flip the chicken and sprinkle the remaining tablespoon over the other side. Pour the rest of the tomatoes and remaining veggies on top of the chicken.
- Cover the Slow cooker and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken from the pot and cut it into strips or shred it. If the fajitas are too soupy, you can ladle out some of the liquid.
- Serve the chicken fajitas in warmed tortillas or create a fajita bowl. Optional toppings include squeezing fresh lime juice over the fajitas, adding sliced avocado, sprinkling shredded cheese, and adding a dollop of Greek yogurt.
- For a complete meal, you can also serve the fajitas with cooked brown rice on the side.
Yep! So tasty – you can even do a combination of both kinds of chicken.
No, you cannot use frozen chicken in a crock pot. This is a major food safety issue. Thaw your chicken overnight in the refrigerator or use this Instant Pot Salsa Lime Chicken recipe instead.
Totally! This recipe uses bell peppers and onions, but you can customize it by adding other vegetables of your choice. Sliced zucchini, mushrooms, or even corn can be delicious additions to the fajitas.
Meal Prep and Storage
To Prep Ahead:
- To make meal prep easier, you can chop the bell peppers and onions ahead of time and store them in separate airtight containers in the refrigerator.
- Also, prep the salt free taco seasoning in advance and keep it on hand for this recipe and so many others!
- Consider doubling the recipe to have additional portions for meal prep. It’s a time-saving strategy, especially if you’re planning to enjoy the fajitas throughout the week.
- Allow the cooked chicken fajitas to cool completely before storing them.
- Store the leftovers in airtight containers in the refrigerator for up to 3-4 days.
- If you’re planning to freeze the leftovers, portion them into individual meal-sized containers or freezer bags. This way, you can thaw and reheat only the portions you need.
- To reheat the refrigerated leftovers, simply heat them in a microwave-safe dish in the microwave until warmed through. You can also reheat them on the stovetop in a skillet over medium heat, stirring occasionally, until heated.
- If you’re reheating from frozen, thaw the fajitas overnight in the refrigerator before reheating them using the methods mentioned above.
- If you plan to freeze the fajitas, make sure they have cooled down completely.
- Portion the fajitas into individual meal-sized airtight containers or freezer bags. Squeeze out any excess air to prevent freezer burn.
- Label the containers with the date and contents for easy reference.
- The frozen fajitas can be stored in the freezer for up to 2-3 months.
Thawing and Reheating from Frozen:
- To thaw the frozen fajitas, transfer the container or bag from the freezer to the refrigerator and let them thaw overnight.
- Once thawed, you can reheat the fajitas using the methods mentioned in the reheating instructions section.
Crockpot Chicken Fajitas
- 2 lbs boneless skinless chicken breasts
- 14.5 oz tomatoes with green chili peppers or fire roasted tomatoes (I used fire roasted because that is what I had – YUM!)
- 4 bell peppers sliced in thin strips
- 1 large yellow onion sliced in thin strips
- 2 cloves garlic minced
- 2 Tablespoons Homemade Taco Seasoning click for the recipe
- 1/2 teaspoon salt
- black pepper to taste
- 1 Tablespoon Optional: honey
- Optional toppings: brown rice, fresh lime, avocado, cheese and Greek Yogurt
- Optional: corn or flour tortillas for serving
- Mix honey into can of tomatoes, if using. Pour 1/2 of the can of tomatoes in the Crock Pot.
- Top with 1/2 of the the sliced bell peppers and onions. Sprinkle in the minced garlic and add chicken breast on top of veggies.
- Season one side of the chicken with 1 Tbsp taco seasoning, flip and sprinkle remaining tablespoon over the other side. Pour the rest of the tomatoes and veggies on top of the chicken.
- Cover, cook on low heat for 6 hours or on high for 3-4 hours.
- Remove chicken, cut into strips or shred. You can ladle out some of the broth if your fajitas are too soupy.
- Serve in warmed tortillas and top with fresh lime juice and Greek Yogurt or make a fajita bowl like we did! I used brown rice, fresh lime, avocado, cheese and Greek Yogurt.
How many calories/ carbs per serving?
Readers have success using MyFitnessPal for this type of nutrition information
So, I’m researching the 21 Day Fix. I have the containers but haven’t started yet. I love the idea of using the crock pot. My question is, if you use a recipe like the one above, or a soup, etc., and it counts as one red and one green, do you actually fill the red and green containers and that’s your serving? Thanks in advance!
Hi! No – you would follow the same serving size as listed in the recipe, but count it like the containers say to count it. Does that make sense?
Well, yes and no. Lol! The recipe just says it makes 5 servings, it doesn’t say much. So I’ll just eye-ball it into 5 equal servings? But yes, it helps to know you don’t actually measure it in the containers.
Kelsey Hill says
Do you have to account for the purple that the tomatoes usually fall under?
Tomatoes without added sugar can count as a green!
Have you tried to do this in an Instant Pot? 😊
Yes! The peppers get really soft…as long as you don’t mind that! I used chicken tenderloins and cooked it for 7 minutes.
How did you measure this as a container. I’m meal prepping and I added 1 full Red and 1 full green container. I dont know if that was too much?
johanna martinez says
Is the 2 T for taco season for table spoon or teaspoon?
hi,love your recipes
Aww! This made my morning! Thanks SO much! <3
So delicious!! I used sweet mini peppers because I needed to use them up and it was a nice touch! I took your advice and did the bowl over brown rice and loved it. These would be great for prepped lunches! Thank you!!
What’s the recipe for homemade taco seasoning?
Sorry! Here you go! https://confessionsofafitfoodie.com/2015/03/salt-free-taco-seasoning/
Maryellen Halloran says
I am so glad I found your site! I have just finished 2 weeks of my first go-around of 21 day fix. My husband is itching for us to be done, since he eats what I eat at night and he is getting bored. I am hopeful to make this a general lifestyle change, that’s why I am so excited that you site has so many great recipes that I think he will like and won’t get repetitive! With your bowl: did you use 1 yellow of rice, and how did you measure out the cheese and avocado? Thanks!
Hi Maryellen! You just made my day! My husband sounds a lot like yours, and he had a big part of why I started this blog…I knew there must be other people like us who want to eat yummy meals while also eating healthy! Anyway, I usually do a full yellow, but you can easily halve it if you need to. And I split my blue container – half avocado and half cheese! Hope you enjoy the fajitas!
amy begnaud says
can you make it on the stove not a crockpot?
Yes! I would just diced the chicken before cooking.