Crockpot Chicken Fajitas

I love how these crockpot chicken fajitas marinate while they are cooking but the secret to crockpot chicken fajitas is not cooking the peppers and onions too long. No one likes soggy peppers and onions.

These Crockpot Chicken Fajitas are zesty from the lime juice, full of flavor from the spices, and perfectly juicy.  I like to serve them with low carb tortillas, avocado slices, a squeeze of lime, and Mexican crema.

CHICKEN FAJITAS IN THE CROCK POT

While I do love my Instant Pot to make Instant Pot Chicken Breast and a whole chicken, sometimes you want to let the chicken marinate while it is cooking...and that's where the slow cooker comes in to make these chicken fajitas!

I used 4 large chicken breasts to make this recipe, but boneless skinless chicken thighs would be just as good, if not better.

I simply placed them in the crockpot with the marinade and set it on high for 2 hours.  I don't want to put the onions and peppers in yet because they will just turn to mush if they cook that long in the slow cooker.

After the 2 hours was up, I added the sliced onions and peppers right on top of the chicken and seasoned with salt and pepper.

After about an hour, the peppers and onions were done and everything was ready to eat.

If you're in the mood for a Mexican fiesta, check out my recipe for Crockpot Chicken Tacos, Crockpot Cheese Dip, Tamale Pie, or Albondigas Soup!

Crockpot Chicken Fajitas

I love how these crockpot chicken fajitas marinate while they are cooking but the secret to crockpot chicken fajitas is not cooking the peppers and onions too long.  No one likes soggy peppers and onions. 

5 from 3 votes

Course: dinner

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 4

Calories: 209

Author: Jennifer Banz

This post may contain affiliate links

Ingredients

US CustomaryMetric

• 4 Chicken breast or 6 boneless skinless chicken thighs
• ¼ cup Lime Juice
• 2 Tablespoons Olive oil
• ½ teaspoon Garlic Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher salt
• Black Pepper to taste
• 1 Large Onion, sliced
• 3 Bell peppers, any color, sliced
• Avocado, lime, low carb tortillas, Mexican Crema for serving

Equipment

• Slow Cooker (Click here for the one I love)

Instructions

• Add the chicken to the slow cooker and cover with the lime juice, olive oil, garlic powder, cumin, salt, and pepper.  Cover with the lid and cook on high for 2 hours
• Add the sliced peppers and onions, season with salt and pepper, and cook on high for 30 minutes - 1 hour more (depending on how crisp you like your peppers and onions)
• when finished, remove the peppers and onions to a platter.  Remove the chicken and slice.  Spoon some of the remaining juices over the chicken.  
• Serve with an extra squeeze of lime, slices of avocado, Mexican Crema, and low carb tortillas

Notes

Nutrition per serving (not including tortillas or toppings): 209 calories / 8g carbs / 3g fiber / 8g fat / 27g protein

• If you need to cook these all day while you are away, cook them on low and when you get home, add the peppers and onions for 30 minutes - 1 hour (leave the slow cooker on low).  If you go this route, you may want to use the chicken thighs so your chicken won't be as dry.

 

Servings: 4

Nutrition per serving

Calories: 209

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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