This Crock Pot Chicken Fajitas recipe is super simple, flavorful and makes the most tender and delicious chicken fajitas with very little effort! A DELCIOUS MEXICAN INSPIRED CROCK POT MEAL During the summer months, I get a ton of requests for crock pot (slow cooker) meals. Folks don’t want to crank on their ovens, then crank up the air conditioner just to eat some cooked food. You can pop the ingredients into the pot before you head off to work, and come home to your house smelling AMAZING and ready to dig in! This recipe for Crock Pot Chicken Fajitas is so flavorful and the chicken comes out so tender and perfectly seasoned. It’s one the whole family will love! FREQUENTLY ASKED QUESTIONS: Can I use frozen sliced peppers? Yes you can. Sometimes you can find a “fajita blend” of peppers and onions that are already pre-sliced in the produce section as well. In addition, feel free to use the minced garlic in a jar to make this even faster to prepare. Can I use beef instead of chicken? Yes you can a beef chuck roast. Follow all the same directions. Can I use frozen chicken breast to make fajitas? Absolutely. Frozen chicken breasts are usually smaller than their fresh counterparts so the cooking time should be the same. Can I make this on the stovetop? Don’t have a slow cooker or don’t have time to wait? Check out my recipe for stovetop Chicken Fajitas for a quicker version! How do I store leftovers? Leftover fajita filling can be be stored in an airtight container in the refrigerator for 2 days. To freeze, allow mixture to cool. Place fajita mixture in a freezer-safe zip top bag and spread the bag so it flattens out and the fajita mixture is evenly distributed. This will keep for 2 months. What can I serve with Chicken Fajitas? Serve with a salad and some Spanish Rice and dinner is served! INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST) red, yellow & green bell peppers onion garlic salsa boneless, skinless chicken breasts fajita seasoning fresh lime juice HOW TO MAKE CROCK POT CHICKEN FAJITAS: Pour half of the salsa into the bottom of the crock pot. Top with half of the sliced peppers and sliced onions. Sprinkle on minced garlic. Then top with chicken breasts. Sprinkle the tops of the chicken breasts with packet of fajita seasoning. Top chicken breasts with remaining salsa, peppers, onions. Squeeze lime juice over the top. Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) until chicken is cooked through (internal temperature of 156F degrees). There will be a lot of juice produced during cooking so you may want to drain that out or use a ladle to remove it (if desired.) Once cooked, remove chicken and shred using a couple of forks. Put the shredded chicken back into the crock pot, stir and cover and switch it to the “warm setting” until ready to serve. Give it a taste, you may want to season with salt and pepper.  Set out tortillas, cheese, sour cream and salsa and let everyone help themselves! Serve with a salad or some Spanish Rice or Mexican Rice for a complete meal! CRAVING MORE RECIPES? Sheet Pan Beef Fajitas Steak Bite Fajita Bowls Crock Pot Salsa Ranch Chicken Pasta Crock Pot Mexican Shredded Chicken BBQ Chicken Tostadas Crock Pot Sausage and Peppers Chicken Chimichangas White Chicken Enchiladas Originally published: July 2016Updated photos & republished: February 2025 Print Crock Pot Chicken Fajitas (+Video) This Crock Pot Chicken Fajitas recipe is super simple, flavorful and makes the most tender and delicious chicken fajitas! Course Main CourseCuisine American Prep Time 10 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutes Servings 6 Calories 233kcal Author Brandie @ The Country Cook Equipment5-6 quart oval slow cooker Ingredients16 ounce jar salsa (divided use, I like Herdez brand salsa) 1 each red, yellow & green bell pepper (seeded & sliced into strips) (divided use)1 yellow onion, sliced (divided use)4 cloves garlic, minced2 pounds boneless, skinless chicken breasts1 packet fajita seasoning2 Tablespoons fresh lime juice InstructionsPour half of the salsa into the bottom of a 6 quart crock pot. Top with half of the sliced peppers and sliced onions. Sprinkle on 4 cloves garlic, minced. Then top with 2 pounds boneless, skinless chicken breasts. Sprinkle the tops of the chicken breasts with 1 packet fajita seasoning. Top chicken breasts with remaining salsa, peppers, onions. Squeeze 2 Tablespoons fresh lime juice over top. Cover and cook on low for 6-8 hours (or high heat for 3-4 hours) or until chicken is cooked through (internal temperature 165F degrees). Once cooked, remove chicken and shred using a couple of forks. Put the shredded chicken back into the crock pot, cover and switch it to the "warm setting" until ready to serve. Give it a taste, you may want to season with salt and pepper. Serve in flour or corn tortilas with all your favorite toppings. Video NutritionCalories: 233kcal | Carbohydrates: 14g | Protein: 34g | Fat: 4g | Sodium: 1093mg | Fiber: 4g | Sugar: 7g