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Ultimate Easy Crockpot Chicken Fajitas (Dump & Go Weeknight Dinner)

Close-up of shredded crockpot chicken fajitas mixed with colorful bell peppers in a white bowl.
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Make flavorful chicken fajitas with minimal effort using your slow cooker. This dump-and-go recipe yields juicy, tender shredded chicken and vegetables perfect for a fuss-free weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 large yellow onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Juice of 1 lime

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Arrange the sliced onion and bell peppers over the chicken.
  3. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to create the fajita seasoning.
  4. Pour the undrained diced tomatoes and green chiles and the chicken broth over the chicken and vegetables.
  5. Sprinkle the fajita seasoning mixture evenly over the contents of the slow cooker. Drizzle with olive oil.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  7. Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken completely.
  8. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and cooking liquid. If using, stir in the fresh lime juice.
  9. Cook for an additional 10 minutes on HIGH to allow the chicken to absorb the sauce.
  10. Serve the shredded chicken fajita filling warm with tortillas, cheese, salsa, or your favorite toppings.

Notes

  • For the best texture, shred the chicken directly in the slow cooker juices. This keeps the meat moist.
  • If you prefer less liquid, you can drain off about half of the liquid before shredding the chicken.
  • This recipe is excellent for meal prepping; store the filling in airtight containers for up to four days.
  • For a low carb chicken fajitas slow cooker option, serve the filling over lettuce wraps or cauliflower rice instead of tortillas.

Nutrition

Find it online: https://cookingbyjade.com/crockpot-chicken-fajitas-easy-dump-go-recipe/