crockpot chicken fajita recipe
The Best crockpot chicken fajita recipe
I also love how healthy it is without feeling like a chore. With lean protein, plenty of veggies, and no deep frying, it’s a great way to keep things balanced on the table. Plus, the slow cooker makes it so easy to prep ahead—just toss everything in the morning, and by dinner, it’s ready to serve. It’s the kind of meal that’s just as good for you as it is for your taste buds, and that’s a win in my book. Whether you’re feeding a crowd or just making a simple weeknight dinner, this recipe is a no-brainer. It’s the kind of thing that makes cooking feel effortless, and honestly, that’s what I’m all about.
Easy Slow-Cooker Chicken Fajita Bowl
A flavorful, hands-off way to make tender chicken fajitas with bell peppers and onions, served over warm tortillas or as a bowl. Perfect for busy weeknights.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large bell peppers (any color), sliced
- 2 large onions, sliced
- 1 cup frozen corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- 1 cup salsa
- Lime wedges
- Fresh cilantro, chopped
👨🍳Directions
-
1
Pat the chicken thighs dry and season both sides with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. -
2
In the same skillet, add sliced bell peppers and onions. Cook for 5 minutes until softened. Stir in corn and black beans, cooking for another 2 minutes. -
3
Transfer everything to the slow cooker. Pour in 1 cup of chicken broth (or water) and stir to combine. Cook on low for 6 hours or high for 3 hours, stirring occasionally, until chicken is tender and peppers are slightly softened. -
4
To serve, warm tortillas in a dry skillet for 30 seconds per side. Divide chicken, veggies, and beans among tortillas. Top with cheese, avocado, salsa, and a squeeze of lime.
🔧Equipment
- Slow cooker
- Cutting board
- Sharp knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne or hot sauce to the chicken mixture.
- If you prefer a crispier texture, broil the tortillas for 1–2 minutes after warming.
Watch Video Of How Easy Slow-Cooker Chicken Fajita Bowl Works
❓ Frequently Asked Questions About Slow-Cooker Chicken Fajita Bowl
How long should I cook the chicken fajitas in the slow cooker?
Cook the chicken fajitas on Low for 4 to 5 hours or High for 2 to 2.5 hours, until the chicken is tender and easily shreds with a fork.
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken, but slice it thinly and let it simmer in the crockpot sauce for 30 to 45 minutes on Low to re-heat and absorb the flavors.
What if I don’t have a slow cooker?
No problem! You can simmer the chicken fajitas in a large pot on the stovetop over medium heat for 30 to 40 minutes, stirring occasionally, until the chicken is tender and the peppers are soft.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or microwave until steaming hot before serving.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients and chop everything in advance. Assemble the crockpot mixture and cook as directed, or store the sauce and chicken separately in the fridge for up to 2 days before combining and cooking.
