Easy, healthy chicken fajitas that are made in the slow cooker with all-natural (fast and easy) homemade fajita seasoning! (gluten free, grain free, paleo friendly, low carb)

Crockpot Chicken Fajitas

Crockpot chicken fajitas make a fast and easy meal with minimal hands on time. Just put your chicken, veggies, and a quick homemade fajita seasoning in the crock pot and let the machine do all the work! Serve it with grain free tortillas for a healthy, gluten free and paleo friendly meal. This is the best kind of fast food!
Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 172kcal
Author Nora (A Clean Bake)


  • 4 cups sliced bell peppers, stems and seeds discarded
  • 2 cups sliced onions - I recommend a mixture of red or white and sweet
  • 2 lbs boneless skinless chicken breast and/or thigh meat, sliced into 1/2" wide strips
  • 3/4 Tablespoon chili powder (3/4 Tablespoon = approx. 2 heaping teaspoons)
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/4 teaspoon paprika
  • Fresh lime wedges and chopped cilantro (optional)


  • In the bowl of a crockpot/slow cooker, toss together the prepared peppers, onions and chicken.
  • In a small bowl, stir together the remaining ingredients to combine, then sprinkle the spice mixture evenly over the peppers, onions and chicken.
  • Toss gently to distribute the spice mixture.
  • Cover and cook on low heat for 5-6 hours until the juices from the chicken run clear.
  • Serve immediate over rice, cauli-rice, or grain free tortillas. Optionally, you can finish with a squeeze of fresh lime juice and some chopped cilantro.


  • Freezer instructions: Complete steps 1-3 in a large mixing bowl, then transfer the meat and veggies to a zip top freezer bag. When you're ready to cook, defrost in the fridge, then throw it in the slow cooker and complete steps 4-5!
  • You can also freeze cooked leftovers if necessary.
  • Store leftover filling (separate from the tortillas) in an airtight container for up to 3 days.
    Yield: 4-5 cups fajita filling
    Feel free to double the spice mixture and save half of it in an airtight bag or container for next time. Store it at room temperature if you're going to use it within the next 3-4 weeks, and in the freezer if you'd like to keep it for longer.
  • Spice mixture loosely adapted from Wellness Mama.


Serving: 0.25Recipe | Calories: 172kcal | Carbohydrates: 8g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 368mg | Potassium: 649mg | Fiber: 2g | Sugar: 4g | Vitamin A: 52.8% | Vitamin C: 120.6% | Calcium: 2.4% | Iron: 6%