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close up shot of chicken fajitas in the slow cooker
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5 from 16 votes

Crockpot Chicken Fajitas

Hands off, yet filled with big Tex-Mex flavors, these crockpot chicken fajitas are a crowd-pleasing dinner. Made with a flavorful homemade fajita seasoning, fire roasted tomatoes, bell peppers and red onion.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner
Cuisine: Mexican
Diet: Diabetic
Servings: 8
Calories: 268kcal


  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup fire roasted diced tomatoes see note 1
  • 2 lbs boneless chicken breasts see note 2

1 hour before serving

  • 1 lime juiced
  • 4 bell peppers sliced
  • 1 red onion sliced

To serve

  • tortillas
  • greek yogurt
  • avocado sliced
  • cheese shredded


  • Combine- In the base of a 5 or 6 quart slow cooker, stir together the honey, olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder and fire roasted tomatoes. Add the chicken breasts, and turn to coat in the mixture.
    slow cooker chicken fajitas in slow cooker before cooking
  • Cook- Put the lid on the slow cooker, then program to cook on low for 4-5 hours.
    slow cooker with 4 hours on low set
  • Add peppers- 2 hours before serving, add the onions and peppers to the slow cooker. You can stir them in, or just let them sit on top.
    overhead view of slow cooker, bell peppers and onions added
  • Shred chicken- Once the cooking cycle has completed, transfer the chicken to a clean bowl using tongs. Shred the chicken with two forks or using an electric hand mixer.
    shredded chicken in a bowl with two forks
  • Toss back up- Return the shredded chicken to the slow cooker with a squeeze of lime juice, and stir everything up with tongs.
    slow cooker chicken fajitas in the slow cooker after cooking through



1- you may swap fire roasted tomatoes for rotel (caution- spicy!) or regular diced tomatoes
2- you may use bone-in chicken breasts or boneless skinless chicken thighs; adjust the cook time to 5-6 hours on low
After cooking, cool completely before portioning out in an air tight container.
Refrigerate for up to 4 days.
Reheat in the microwave or (best) in a frying pan over medium heat. Heat until steaming hot.
Do not reheat more than once
  • Nutritional information excludes tortillas and extra toppings


Serving: 1/8 of batch (*) | Calories: 268kcal | Carbohydrates: 13g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 517mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2730IU | Vitamin C: 82.3mg | Calcium: 44mg | Iron: 2.3mg