Go Back

Slow Cooker Chicken Fajitas

Super easy dump chicken Crock-Pot meal for busy weeknights.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 2 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chicken dump meal, weeknight, quick
Servings: 4 servings


  • 1 pkg (1.27 oz) fajita seasoning
  • 1 pkg (12 oz) frozen 3 peppers & onion blend
  • 1.5-2 lb chicken
  • 8 Tortillas
  • Desired toppings such as: sour cream, cheese, avocado, and jalapenos


  • In the crockpot, dump fajita seasoning, frozen peppers and onions, and chicken.
  • Cook on low for 6-8 hours (3-4 hours on high) or until chicken is cooked through. Shred chicken with a fork.
  • Scoop out fajita mixture with a slotted spoon (because it gets nice and juicy!) and serve on tortillas with desired toppings such as sour cream, cheese, avocado, and jalapeno.


This can also double as a freezer meal.  Instead of dumping ingredients into the slow cooker, dump them into a freezer gallon bag and freeze.  Thaw before cooking in the Crock-Pot.  
Store for up to 3 months in the freezer and 3 days in the refrigerator.  
Chicken can be breasts or tenderloins.  I've found that tenderloins will cook a little sooner though, so check before 8 hours. 
If you prefer fresh vegetables, you can cut your own peppers and onions.