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Crock Pot Fajitas Recipe – How to Make it in 14 Simple Steps

Slow cooker meals are a life saver for those who have busy schedules and families. This recipe for Crock Pot Fajitas includes chicken, beans, rice, and veggies along with many herbs and spices. Each fajita can be easily customized to include each person's favorite food items.

A couple of fajitas in soft tacos with salsa on the side.

The wonderful thing about slow cookers is that you can have a meal ready as soon as you walk in the door on a busy night. If you took a few minutes to prepare the meal in the morning, you won’t have to tolerate the question of “How much longer till dinner’s ready?” multiple times. However, many of the meals created for slow cookers feature soups and stews.

There’s nothing wrong with soup or stew, but it is nice to have a few different types of recipes that utilize one of the most useful kitchen appliances–the slow cooker.

A couple of fajitas in soft tacos with salsa on the side.

Crock Pot Fajitas Recipe

April Freeman
This recipe for Crock Pot Fajitas will provide a healthy meal for the whole family within 20 minutes of returning home. There are a few steps that must be completed before you can eat, but they will only take a few minutes.

Video Version

Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Cuisine Mexican
Servings 6 People

Equipment

  • Slow Cooker
  • Skillet
  • Wooden Spoon

Ingredients
  

Meat Mixture Ingredients for the Crock Pot

  • 6 pcs Chicken Tenders
  • 15 ounces Black Beans from a can
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 2 teaspoons Chili Powder

Other Ingredients

  • 2 pcs Bell Peppers seeded and sliced into strips
  • 1/2 pc Sweet Onion sliced into long strips
  • Oil for Cooking
  • 1 package Eight Large White Flour Tortillas
  • Sour Cream
  • Shredded Cheese
  • 1 package Zatarains or Mahatma yellow rice mixture

Instructions
 

  • In your slow cooker, mix together the chicken tenders, the black beans, garlic, onion, cumin, paprika, salt, and chili powder.
  • Set the slow cooker on low to cook it for 6-8 hours or set it on high to have the meal ready in 3-4 hours. Go to work or walk away and find other things to do. The meat will cook while you’re busy living the rest of your life.
    The ingredients are placed inside the slow cooker.
  • When the time has passed and you’re ready to start preparing dinner, first start cooking the rice mixture according to package instructions on the stovetop.
  • While this is cooking, work on the remainder of the preparation for dinner.
  • Lift the lid on the slow cooker and, using two forks, begin shredding the cooked chicken.
  • It should be fully cooked and it should shred easily. When the chicken is shredded, replace the lid and turn the slow cooker off.
  • In a large skillet over medium-high heat, heat two tablespoons of cooking oil for a few minutes or until it is hot enough that a drop or two of water flung into the oil sizzles.
  • Rotate the skillet to coat the bottom of the pan with oil.
  • Add the peppers and onions and sautee until the peppers are lightly browned and the onions are softened and browned.
    The peppers and onion are cooked on the pan.
  • Remove the veggies to a bowl or serving dish and set aside.
    The cooked vegetables are set aside once cooked.
  • When the rice is cooked according to the instructions, you can assemble your fajitas.
  • Set a tortilla on a serving plate. smear about a teaspoon of sour cream all over the tortilla. Down the center of the tortilla, add a few spoonfuls of rice, a few spoonfuls of the chicken and beans mixture, and the sauteed peppers and onions. Top all of this with a few spoonfuls of cheese, fold the sides in and enjoy.
    The cooked ingredients are then arranged into the tortilla.
  • The measurements and ratios of the components of the fajitas are entirely up to you.
  • If you prefer more veggies and less meat, feel free to customize your fajita to suit yourself.

Notes

Besides the ease of prep, another great thing about this recipe is that you can scale it up if you need to feed a crowd, or if you have several very hearty appetites. This recipe easily feeds four to six people, but if you want to double it to feed more people or if you just want to have plenty of leftovers for the future, feel free to do so, and it will turn out perfectly. Speaking of leftovers, this recipe is just as good reheated as leftovers, and it is a favorite of many teens, particularly teen boys.
Another thing that is really great about this recipe is that it’s a very economical one. If you’re scrimping on the grocery budget, you can reduce the chicken by half and simply add a second can of black beans to replace the volume in the recipe. Also, rice is a cheap filler, and you can buy frozen peppers and onions if they are expensive and out of season in your area. If you do choose to use frozen peppers and onions, simply follow the instructions on the bag to prepare them.
We do use a purchased rice mixture in this recipe for ease and convenience. If you want to make yellow rice from scratch, it will taste great. We prefer to use Zatarains or Mahatma yellow rice mixture. These rice mixtures take about 20 minutes to cook, so as soon as you get home, set your pot on the stove and start the rice.
To really maximize your time, you can precut your peppers and onions before you go to work. Simply slice them into long strips and store them in zip-top baggies in the fridge before you leave home for the day. Speaking of peppers and onions, if someone in your family has strong feelings about one or the other, feel free to cook them separately. That way those who don’t care for them can simply choose to bypass the offensive veggie when they prepare their fajita. However, if everyone likes peppers and onions, simply fry them together to simplify your meal preparation.
Keyword Crock Pot Fajitas, Main Course, Recipe

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