CrockPot Chicken Fajitas

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Spicy chicken, bell pepper and onion strips are cooked together in this easy-to-make recipe for chicken fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and will be ready for when everyone is hungry at night.

Most of you have already realized that my family is a huge fan of Mexican-inspired food. We constantly use Mexican spices and eat a version of a Southwestern, Tex-Mex, or Mexican meal a few times a week.

Like the slow cooker chili steak fajitas I published last year, these fajitas are full of heat and have the southwestern flavor I crave. The liquids at the base of the crock pot form a fantastic sauce at the end of the cooking time.

I also love how nice orange, green and red peppers look when cooked and served on chicken. This is one of those easy recipes that requires very little effort but looks as good as it tastes.

I have made these chicken fajitas many times and have served them wrapped in tortillas. They're also delicious as bowls of chicken fajita served over rice.

Crockpot Chicken Fajitas

The best part of Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prepare in the morning and enjoy the smell of the whole day, but sometimes my schedule does not allow me to prepare it so far in advance.

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With this recipe, I just cut everything into pieces, tossed the meat with spices, onions, and jalapeƱos in the slow cooker, let it cook for a couple of hours, and added the peppers at the end of the cooking process. It is SO easy to have homemade fajitas perfect for dinner.

Slow cooker chicken fajitas

Fajitas are traditionally made by grilling meat, but I think I enjoy slow cooking chicken fajitas so much. They also have the added benefit of not needing any of my attention when cooking!

I almost hesitate to call this a true "slow cook" recipe because chicken takes so long to cook. All food is ready to serve in approximately two hours!

This is great when hunger levels are high and patience levels are low or on those days when you had every intention of preparing a slow cooker meal in the morning, but it just didn't happen. With Crockpot Chicken Fajitas, it may seem like I planned everything in advance when all I really did was dump a bunch of ingredients into a clay pot at 3 o'clock.

I like to serve these chicken fajitas alone, wrapped in tortillas or on rice. These fajitas have a lovely spicy kick to them.

The chicken is seasoned with your favorite Mexican spice mix. I use my beloved homemade taco seasoning that contains, among other things, plenty of cumin, paprika, and chili powder.

(Side note: Making homemade spice blends is a terrific time saver and flavor enhancer!)

The rest of the heat comes from the jalapeƱos and sauce added to the pot before everything is cooked. I made this recipe with homemade sauce and packaged things from the grocery store and both ways work well.

Choose a sauce that suits your family's level of spice tolerance. I opt for a sauce with a medium heat level since the Japanese condiments, peppers and tacos also give the chicken a little kick.

If you are not a fan of spices, you have two options:

First, I recommend reducing the chili powder and jalapeƱo peppers in this recipe to suit your level of spice tolerance. Cutting the quantities in half is a good starting point.

If you can't bear almost any heat, I recommend trying these chicken fajitas. They are just as delicious, but without the spicy kick.

In my house, nobody complains one iota about the spice level in this fajita recipe. It is enough to delight our taste buds without being so spicy that we are swallowing gallons of water with our meals.

Slow cooker chicken fajitas are easy enough for a busy dinner during the week and festive enough to serve up a great family meal over the weekend. Serve with a side of Spanish rice and refried beans for a fun Tex-Mex party.

Crockpot Recipes

For more slow cooker dinners, check out Slow Cooker Beef Stroganoff, Slow Cooker Potato Soup, and this sweet and spicy pulled pork. This Crockpot Chicken and Rice and this Crockpot Pizza Casserole are also great dining options.

Casserole chicken fajitas

  1. Place the onion and chicken in the bottom of the pot and set the pot to LOW.
  2. Mix together the sauce, lime juice, jalapeƱo, garlic, and spices. Pour over chicken and onions and stir to coat.
  3. Cover with lid and cook 1 – 1 1/2 hours.
  4. When the chicken is cooked, add the peppers and stir to combine. Cook for an additional hour.
  5. If desired, remove the lid after an hour and let the sauce thicken without the lid for another 30 minutes. (You can also drain most of the liquid in a small saucepan and reduce it to medium heat if you prefer.)

Casserole chicken fajitas

These fajitas are full of heat and full of flavor from the southwest.

Mexican Kitchen

Preparation time: 15 minutes.

Cooking time: 3 hours.

Total time: 3 hours and 15 minutes

Servings: 4

Calories: 261kcal

Ingredients

  • 1 1/2 lb chicken breast cut into very thin strips
  • 1 large onion cut into thin strips
  • 1 cup sauce
  • 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced jalapeƱo, I used 1 fairly large jalapeƱo
  • 4 garlic cloves, minced
  • 3 tablespoons taco seasoning I used this homemade mix of Mexican spices
  • 1 teaspoon of kosher salt
  • 3 small peppers that I used red, orange and green, cut into thin strips

Instructions

  • Place the onion and chicken in the bottom of the pot and set it to LOW. Mix together the sauce, lime juice, jalapeƱo, garlic, and spices. Pour over chicken and onions and stir to coat. Cover with lid and cook 1 – 1 1/2 hours.

  • When the chicken is cooked, add the peppers and stir to combine. Cook for an additional hour. If desired, remove the lid after an hour and let the sauce thicken without the lid for another 30 minutes. You can also drain most of the liquid in a small saucepan and reduce it to medium heat if you prefer. Enjoy!

Notes

FREEZER FOOD: Prepare all ingredients and combine everything (except bell peppers) in a 1 gallon freezer safe Ziploc. Place the peppers in a separate freezer bag. Freeze until ready to use. Thaw the chicken mixture in the refrigerator overnight before cooking as indicated above. Add the peppers to the Crock-pot while it is still frozen.

Nutrition

Calories: 261kcal | Carbohydrates: 14 g | Protein: 38 g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1393 mg | Potassium: 1073mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3415 IU | Vitamin C: 129.9mg | Calcium: 46mg | Iron: 1.5mg

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