CROCK POT CHICKEN FAJITAS

Chicken fajitas are one of my favorite dishes to make in a skillet, especially when using a [ cast iron skillet. However, when life gets busy and fuss-free wins out over crispy and charred, this slow cooker version of fajitas will be your new BFF.

All the fajita fixings are tossed into your slow cooker before you leave for work. When you get home, all you need to do is warm some tortillas to go along with your tender, juicy chicken fajita filling.

WHY THIS SLOW COOKER RECIPE WORKS

One of the issues with cooking chicken breast in a slow cooker is excess moisture. While that’s not necessarily a problem when making a soup or chili, soggy peppers and onions are pretty unappealing for fajita fillings.

However, since peppers and onions actually give off more water than chicken, cooking them on the bottom of the slow cooker means they’ll essentially steam rather than sitting in a pool of moisture.

Layering the peppers and onions first also allows us to coat the chicken in the fajita seasoning, then add it to the slow cooker, preventing the seasoning from washing off into the juices. Using salsa instead of something like broth or canned tomatoes also helps prevent excess moisture since salsa has a thicker body.

Salsa also adds acidity and has its own seasoning to complement the spices used in the recipe.

If you love a nice charred finish from grilling or cooking chicken fajita filling on a skillet, slow cooker fajitas might be a let down for you. If you really want to achieve that finish, try broiling the filling for a couple of minutes after cooking.

However, the tender, fall apart chicken is pretty hard to ignore and can’t be replicated if you’re cooking fajita filling on a skillet, unless you’ve been cooking your chicken too long and are left with dried-out chicken.

No matter which fajita style wins your heart, these easy to assemble slow cooker fajitas will be a welcome addition to your recipe box.

WHAT YOU NEED TO KNOW BEFORE YOU START

• These slow cooker chicken fajitas can be made with chicken breasts or chicken thighs.
• Bell peppers come in lots of colors. Any kind can be used.
• Don’t add more liquid than what’s called for.
• The cook time can be flexible.
• This recipe yields a hearty amount of fajita filling, enough for 4-6 people.

CHICKEN BREASTS VS. CHICKEN THIGHS

Can this recipe be made with chicken breasts instead of chicken thighs, or vice versa? Yes.

Whichever type of chicken is used should be boneless and skinless. Using the skinless option avoids extra fat.

Using the boneless option avoids, well, bones! Ha!

Chicken breasts are easier to shred and give the fajita filling a neater appearance that’s reminiscent of classic chicken fajitas.

Chicken thighs are a bit more forgiving and remain juicy for a bit longer. I’d use chicken thighs if your crock pot runs on the hotter side, as older crock pots tend to cook hotter than newer, quality ones.

Overcooked slow cooker chicken gets a little stringy, which is far from appetizing.

Either way, make sure the chicken’s internal temp measures 165°F using a meat thermometer.

BELL PEPPER COLOR

Do the fajitas have to be made with green bell peppers?

Nope. Use whatever color(s) you like.

Green bell peppers have a slightly bitter edge to their flavor that gives fajita filling an element of flavor contrast when paired with chicken. Yellow, orange, and red bell peppers are sweeter, which melds nicely with chicken as it mellows out during cooking.

Personally, I think a combo of red and green is best for fajita filling on account of taste and color.

THE LIQUID AMOUNT MATTERS

Why only 1/2 cup of salsa in this recipe?

Because there’s no added water or broth. Chicken and vegetables release tons of liquid as they cook.

Adding more than the specified 1/2 cup of salsa will result in soup. Who wants fajita soup?!

Not me, thanks.

Can these fajitas be cooked for a shorter or longer time than what’s specified?

Yes. You can shorten the cook time if thinner chicken breasts are used and extend it if thicker breasts are used.

Older crock pots can get hotter than newer, better-quality crock pots. If yours tends to cook hotter, check the fajita filling after 3.5 hours instead of 4.

A programmable crock pot is ideal since it flips to warm when it’s done cooking. Cooking from frozen?

Allow an additional 1-1.5 hours if cooking on low.

FOR THE FAJITA FILLING

• 2 lbs boneless skinless chicken breasts, about 3-4 medium breasts
• 3 sliced bell peppers (I like 2 red and 1 green, but you can use any color(s))
• 1 large yellow onion, sliced into half-rings (see photo)
• 3 minced garlic cloves
• juice of 1 lime
• 3 tablespoons fajita seasoning*, divided (see below)
• 1 teaspoon salt*, divided, reduce if using a premade fajita seasoning with salt
• 2 tablespoons olive oil, divided
• 1/2 cup salsa, or more if you’d like extra salsa flavor

HOMEMADE FAJITA SEASONING, OPTIONAL, MAKES ABOUT 3 TABLESPOONS:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne (optional)

Mix all of the spices together and use as directed.

*Be careful to check how much salt is in store-bought fajita seasoning and/or salsa, and reduce or eliminate the salt called for in the recipe accordingly.

FOR SERVING:

• 8-10 6- or 8-inch flour tortillas
• shredded Mexican cheese blend
• sour cream
• guacamole and/or sliced avocado
• fresh cilantro, lime wedges, and/or pico de gallo or more salsa
• sliced jalapeños, optional

HOW TO MAKE CROCK POT CHICKEN FAJITAS

STEP 1: LAYER THE VEGETABLES

Slice the bell peppers and onions. Add them to a slow cooker with 1 tablespoon of the olive oil and toss to coat.

Arrange in a single, even layer.

STEP 2: SEASON THE CHICKEN

In a medium-sized bowl, stir together fajita seasoning, remaining 1 tablespoon olive oil, garlic, and lime juice to make a loose paste. Add chicken and toss to coat well, making sure to get all sides.

Set aside.

STEP 3: ADD CHICKEN AND SALSA

Add the seasoned chicken to the slow cooker, arranging it on top of the bell peppers and onions. Pour salsa over chicken and vegetables.

STEP 4: COOK

Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken is done and an instant-read thermometer inserted into the center of the thickest part registers 165°F. Try not to lift the lid if possible, as each time you remove the lid will add approximately 20 minutes to the cooking time.

If you prefer the fajita chicken to have less liquid, uncover for the last 20 minutes of cooking to allow some of the moisture to cook off.

STEP 5: SHRED AND MIX

Use two forks to shred the chicken, mixing it with the bell peppers, onions, and cooking juices. Serve over tortillas with your favorite fajita fixings.

Transfer cooked chicken to a large cutting board. Use two forks to shred the chicken.

Return chicken to slow-cooker to absorb some of the seasonings and cooking juices. Season with more salt and lime to taste.

STEP 6 (OPTIONAL): BROIL FOR TEXTURE

At this point the fajitas are done but it’s a shame not to give them a bit of caramelization/browning for better texture. Here are two ways you can do this:

Broiler method: Line a large baking sheet with aluminum foil and add the fajita filling to the sheet, spreading it in an even layer. Broil for 3-5 minutes, watching it so it browns but doesn’t burn.

Cast iron method: Get a cast-iron skillet as hot as possible. Add the chicken and veggies in batches and cook 1-2 minutes to get a good sear.

This extra step is what takes these from being a simple, delicious, healthy, and EASY meal to restaurant-quality.

STEP 7: WARM THE TORTILLAS AND SERVE

It is easier to fill warm tortillas because they don’t crack and crumble as you fold them like they will if they’re straight out of the fridge. And they just plain taste better warmed up.

You can warm tortillas for 30 seconds per side either held directly over a gas flame, heated in a dry skillet, or in the microwave for 30 seconds while wrapped in damp paper towels. Fill tortillas and enjoy.

TIPS FOR THE BEST SLOW COOKER CHICKEN FAJITAS

DON’T SKIP THE LIME

Fresh lime juice adds a lot of flavor and helps emulsify all of the seasonings in these slow cooker chicken fajitas. Keep in mind lime juice oxidizes so its flavor is best when it’s first squeezed and fades after just a few hours.

If you don’t have limes on hand you can use bottled lime juice. It won’t be as good, but it will be OK.

SLICE THE PEPPERS AND ONIONS THICKER THAN YOU THINK

Texture is the downfall of a lot of slow-cooker recipes. One way to avoid soggy peppers and onions in your fajitas is to slice them a bit thicker (about 1/2-inch slices).

That way they won’t cook down to a complete mush after sitting for 4+ hours.

MAKE IT SPICIER (OR MILDER)

This recipe as written is not too hot and is kid-friendly. To make it hotter use a spicier salsa and/or add 1/4-1/2 teaspoon cayenne powder, or a jalapeno, deseeded if desired, to your choice of peppers and onions.

To keep it milder skip the cayenne and choose a milder salsa.

USE SALSA YOU’D ACTUALLY EAT WITH CHIPS

Choose a salsa you like to eat. Since the salsa is the main source of liquid, its flavor will shine through, so choose wisely.

We like ours on the chunky side since the texture will break down and make the fajita sauce.

FAJITA SEASONING QUALITY VARIES WIDELY

Save yourself some hassle and use a package of fajita seasoning…or, make your own. Some fajita seasonings have a LOT of salt and lots of fillers.

Homemade fajita seasoning only takes 3 minutes, so you’ll know EXACTLY what’s in it.

Before adding additional salt, taste the chicken and vegetable mixture. Some fajita seasoning mixes are extremely high in salt, with 400-500 mg of sodium per serving, so it’s best to add additional salt cautiously.

MEAL PREP THIS

• REFRIGERATOR

Cooked chicken fajitas will store in an air-tight container in the refrigerator for up to 4 days. Store without tortillas and toppings.

• FREEZER

Cooked fajitas freeze well. Place filling into a zipper-top plastic bag and store in the freezer until needed.

Defrost in refrigerator overnight before serving.

Tips for making crock pot fajitas ahead of time

The longer they sit, the better they taste. Make these on Sunday for quick lunches or dinners throughout the week.

Make a double batch to maximize your efforts.

WHAT TO SERVE WITH CROCK POT CHICKEN FAJITAS

There are lots of options…pick and choose what sounds good to you:

• Mexican rice to soak up the juices and make a heartier meal
• Refried or black beans for an additional source of protein to make the meal more filling
• Cilantro lime rice adds a nice tartness to offset the smoky fajita flavoring
• Green salad for a nice, fresh contrast to the filling
• Corn on the cob or elote makes this a summertime feast
• Tortilla chips and guac, as guacamole is already on the topping list.

LOW-CARB AND DAIRY-FREE OPTIONS

All of these tweaks happen at the serving/assembly stage:

• Serve lettuce wraps instead of tortillas for a low-carb fajita bowl. Or serve with cauliflower rice instead of white rice.
• For a dairy-free version, leave off the sour cream and cheese and serve with slices of avocado or dairy-free guacamole.
• To make these gluten-free, use corn or certified gluten-free tortillas and double-check the ingredient list on your fajita seasoning to make sure there are no fillers that contain wheat.

STORAGE AND REHEATING

I recommend storing in freezer-safe, flat, zip-top bags so they take up less space in your freezer. Label them with the date you’re freezing them.

How long will Slow Cooker Chicken Fajita filling keep in the freezer?

I would limit freezing to 3 months for optimal results. Keep in mind peppers get really soft after a freeze/thaw cycle, but everything will still taste just as flavorful.

Tortillas and toppings will not fare well frozen, so do not freeze them along with your fajita filling.

REHEATING

To reheat in the microwave, heat in 1 minute intervals, stirring in between. For best results, I like to reheat in a skillet over medium heat for an additional 3-4 minutes to get the best texture.

Skillet reheating also helps get rid of any excess moisture. Add a splash of water or chicken broth as needed if the mixture looks too dry.

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN CHICKEN IN THE SLOW COOKER?

The USDA recommends against cooking chicken from frozen, as it takes much longer and has a chance of lingering at unsafe temperatures (aka the danger zone where bacteria thrive) for too long. If you’re dead set on cooking from frozen, increase the cook time by an additional 1-1.5 hours and use a meat thermometer to make sure chicken registers a minimum of 165 degrees.

It’s always best to plan ahead and thaw chicken in the fridge the night before.

CAN I MAKE THIS WITH CHICKEN THIGHS INSTEAD OF CHICKEN BREASTS?

Absolutely. Seasonings, cooking times and instructions are identical to breasts.

Thighs can be a little easier to cook with as they’re a tad richer and more tender. It’s hard to overcook them.

MY FILLING IS TOO WATERY.

HOW DO I FIX IT?

You may want to remove the lid for the last 20-30 minutes of cooking to allow some of the moisture to evaporate. Or, once shredded, stir-fry the mixture in a large skillet over medium-high heat for a few minutes.

Any extra moisture should simmer out. A tad of moisture is good to keep everything nice and moist.

CAN I COOK THIS ON HIGH TO SAVE TIME?

It will cook in as little as 2-3 hours on HIGH. However, there’s less wiggle room with cook time on HIGH, especially if using chicken breasts.

Chicken can go from perfectly cooked to dried-out and rubbery in no-time. Start checking at the 2 hour mark, especially if you’ve cut your breasts into smaller pieces.

Chicken thighs do much better cooked on HIGH.

WHAT TORTILLAS ARE BEST FOR FAJITAS?

Flour tortillas are easier to handle, less likely to crack, and will hold a lot of filling. Corn tortillas are an OK substitute, though.

If you’re avoiding gluten, try to find some GF flour tortillas, and they’ll hold together a bit better than corn. I highly recommend getting good quality tortillas if possible.

Also, even the good tortillas don’t taste as good and are more likely to crack if they’re cold, so be sure to give them a quick zap in the microwave to warm up.

CAN I ADD CORN OR BLACK BEANS TO THE SLOW COOKER?

You can add corn or black beans, rinsed and drained if using canned. They shouldn’t go in the slow cooker from the beginning though, because corn is best if added during the last 30 minutes or stirred in after cooking just to warm up.

Black beans can be added during the last hour as they get pretty soft if left in the slow cooker the whole time.

HOW DO I KEEP THE CHICKEN FROM DRYING OUT?

It’s unlikely the chicken will be super dry if it was taken out of the slow cooker as soon as it reached 165°F and not cooked further. Most likely it was cooked too long or your slow cooker runs pretty hot on HIGH.

Luckily there’s an easy fix. Just mix the cooked, shredded chicken back in with the liquid from the slow cooker, and it’ll soak right back up.

Invest in a rapid-read meat thermometer if you don’t have one, as they make it easy to check the temperature of your slow-cooker chicken without guessing.