Alright, let me tell you about these easy crockpot fajitas—honestly, they’ve bailed me out more times than I can count. You know those days when you walk in the door and just want to put your feet up but your people (and maybe your dog) look at you like, hey, dinner please? Yeah. That’s when this comes in handy. Once, I made them for a last-minute game night, thinking they’d just be, like, background food—everyone demolished them and asked for the recipe. Even my friend Jeff, who claims he’s “not a crockpot guy.” (Whatever that means.)

Why You’ll Love This—Honestly!

I make this when the week’s gone sideways or, full disclosure, when I just can’t be bothered to stand at the stove for half an hour. My family goes crazy for this because the house smells amazing—like some Tex-Mex place you can actually afford. Also, it’s basically hands-off, so I get to pretend I’m some kind of kitchen genius while lounging in joggers. (Don’t tell anyone, but I’ve burned fajitas in a skillet more than once. Crockpot is way more forgiving. No smoky kitchen!)

The What-You’ll-Need List (And Some “Use What You Have” Ideas)

1 1/2 pounds chicken breast or thighs (thighs are juicier, but when I’m watching the budget, I just buy whatever’s on sale)
3 bell peppers, sliced (I grab whatever colors look least wilted at the store—red and yellow are my faves, but green’s fine too)
1 large onion, sliced (you can do sweet or red, honestly—my grandmother swore by yellow, though she also believed margarine was health food so…)
1 14-oz can diced tomatoes (sometimes I use fire-roasted if I’ve got ‘em—adds a nice little kick)
2–3 cloves garlic, minced (or just a heaping spoon of that jarred stuff—no shame)
1 packet fajita seasoning (or about 2 tbsp homemade, but if I’m being real, I usually just use the packet. Ali’s blend is great if you want to DIY)
1 tbsp olive oil (or whatever’s handy; I’ve used canola in a pinch and nobody noticed)
Salt and pepper, to taste (I rarely measure—just give it a few shakes)
Optional: Juice of 1 lime, a handful of chopped cilantro, jalapeño for a bit of heat, tortillas (duh), sour cream, shredded cheese, avocado…you get it. Top however you fancy—sometimes I just eat it as bowl food.

Let’s Get This Going (Directions With Some Side Notes)

Layer half the peppers and onions in the bottom of your crockpot. Why only half? Actually, no idea—I read it once and now I do it. Then lay the chicken right on top (don’t worry if it looks a bit crowded—the veggies shrink down).
Sprinkle that whole fajita seasoning packet over the chicken (or homemade if you’re feeling like a real chef), toss in the garlic, salt, and pepper. Sometimes I accidentally dump all the veggies in at the start and it’s still fine.
Top with the rest of your peppers and onions, followed by your can of diced tomatoes (including the juice). Give it a gentle nudge with a spoon to spread things out—honestly, it won’t look like much, but trust me.
I usually drizzle the olive oil on here—though once, I totally forgot and no one noticed.
Pop the lid on. Cook on low for 6 hours, or high for about 3–4 hours. This is where I usually try to get something productive done, but end up scrolling on my phone. Don’t lift the lid unless you have to—it adds extra time. (Learned that the sticky way.)
About 20 min before serving, I shred the chicken (just grab two forks or even use tongs and kind of stab-and-twist—fancy, I know). Let it sit in the juices a bit because…flavor city.
Squeeze in that lime, toss in some cilantro if you like, and give everything a good stir. Taste and adjust salt or spice—this is where I always sneak a sample. Quality control, right?

Notes (A Few Things I Didn’t Always Get Right!)

Don’t skip the tomatoes—once I did, thought I’d save time, and it turned out dry. Won’t make that mistake again.
I tried slicing the peppers super thin once; they ended up almost melting away. Now I leave ‘em a bit chunky—totally personal, but works for me.
Homemade seasoning’s great if you have time, but packets are absolutely fine. (Saw it on Serious Eats too—so I’m not alone, ha!)

If You Want To Mix It Up (And One Oops…)

Beef works, honestly—just slice up a cheap cut like flank steak. Shredded beef fajitas, anyone?
Once tried tofu instead of chicken (my cousin is vegan)—it was…interesting. Maybe don’t let it cook as long? Tofu gets a bit rubbery if you leave it too long. Or maybe it’s just not my cup of tea.
Done black beans in there with the veggies for more protein. Not traditional, but fills everyone up.

Gear You’ll Need (And If You Don’t Have It…)

Crockpot, obviously. I use an old, slightly cranky 6-quart one—I think you could squeeze this into a 4-quart, but maybe keep an eye on it the first time. Don’t have a slow cooker? Actually, I tried doing it in a big Dutch oven in the oven at 325°F for about 2 hours—works pretty well, just not quite the same hands-off magic.

Keepin’ It Fresh (But, Um, We Never Have Leftovers)

Tuck leftovers in an airtight container. They’ll keep about 3 days in the fridge, though honestly, in my house it never lasts more than a day! Freezes okay, but peppers can get soggier—if you’re cool with that, go for it. Reheat gently (microwave or stovetop, either/or). Second-day flavor is, in my maybe-biased opinion, top-notch.

Serving Up—Let’s Eat

Most nights I just pile it all in warm tortillas, add sour cream and avocado, call it good. My aunt always makes a mean pico on the side. Sometimes if I’m feeling ambitious (or have a crowd), I’ll put out bowls of toppings and let everyone go nuts—kind of like a taco bar, but less stress. Also goes great over rice if you’re low on tortillas (been there…)

Pro Tips (Because I’ve Messed This Up Before…)

I once tried rushing the last step—didn’t let the chicken chill in the juices, and it was a bit bland. Let it soak, even if you’re hungry!
Don’t forget to set the crockpot to “low” if you’re leaving for work. The one time I put it on “high” and left, it was basically chicken jerky—my dogs were happy but we weren’t.
I always thought you had to pre-sear the chicken—not true! Save yourself the extra mess.

FAQ—Stuff People (Actually) Ask Me

Can I prep this the night before? Yup! I just throw everything (except tomatoes) in the crockpot insert, stash it in the fridge, then add the tomatoes and start cooking in the morning. Easy peasy.
Do I really have to slice the peppers? Well, I mean, yes, but rough chop is fine; they break down anyway. No need for chef skills here.
What if I don’t have fajita seasoning? No worries—try chili powder, cumin, garlic powder, a pinch of oregano, paprika if you’ve got it. Or go rogue and use taco seasoning, it honestly works!
Would this work with frozen chicken? Absolutely—you might need to add an extra hour or so (I’ve done it, in a pinch). Just make sure it’s cooked through.
Can I make this spicier? Oh heck yes. Add some chopped jalapeños, chipotle, or even just a shake of your favorite hot sauce. My partner drowns his in sriracha, but that’s a whole other story.

Honestly, even with a few little blips along the way, these crockpot fajitas have become my weeknight secret weapon. Try it and, who knows, maybe you’ll have people lining up in your kitchen, too. PS: If you’re feeling extra geeky, check out Joanne’s breakdown of slow cooker science—fun read over coffee!

Easy Crockpot Fajitas