Chicken fajitas that you can toss in the crockpot! I make these extra cheesy and creamy and serve them over cauliflower rice. My family loves these crockpot chicken fajitas and they couldn’t be simpler.
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I feel like I’ve been so exhausted lately and I’ve finally narrowed it down to why…
Our dang dog.
We adopted a big goofy guy towards the end of summer and he is insanely playful and a little weird. Our other dog is 7 now so she’s mellowed out so much. This guy is 2 and he’s very much still a puppy.
He wakes me up just about every night with random barking. For 2 months now.
Someone make it stop.
Anyway, I’m exhausted all the time, probably from the barking, the playing, and the constant clean up of destroyed dog toys. I swear, he’s worse than a toddler.
All this exhaustion has led to me being on a big slow cooker kick lately. I’m honestly not sure why I haven’t used the slow cooker more often. Is there anything more convenient than tossing a bunch of ingredients in a pot and walking away?
These crock pot chicken fajitas are beyond easy and so flavorful. I add in a brick of cream cheese to make them a bit creamier and more decadent.
You’re going to love these, especially over our cilantro lime cauliflower rice.
Ingredient Notes:
Chicken – You’ll need some fresh or frozen and thawed chicken breasts for these crockpot chicken fajitas. Boneless chicken thighs would also work in this recipe.
Cream Cheese – This is not a traditional ingredient in fajitas, but we were going for a creamy vibe. Besides, when is cream cheese a bad idea?
Restaurant Style Salsa – Follow the link to try out my favorite homemade salsa recipe, or grab a jar from the store!
Peppers & Onions – Some fresh bell peppers, any color, and a sweet onion! These are classic fajita veggies! Cut them into strips..
Lime Juice – I’d recommend using some freshly squeezed lime juice as it’ll add the best flavor. You can use the bottled kind from the store too if that’s all you’ve got!
- Slow cooker chicken fajitas are easy to prepare and the crockpot does most of the work for you!
- These fajitas are great when served over some cauliflower rice with all your favorite fajita toppings like avocado and cheese.
- Traditional fajitas are always a hit, but we really love the addition of cream cheese in this crockpot version. It makes them just a bit decadent!
Helpful Tools:
Crockpot – You’ll need a good slow cooker to make these chicken fajitas, and lots of other great recipes! A 6-quart slow cooker is a good size and will work for most recipes.
Citrus Squeezer – This handy tool is made for squeezing lemons and limes! It cuts down on mess and you can be sure you’ll get every last drop of citrus out of the fresh fruit.
How To Make Chicken Fajitas:
Prepare – You’re going to need chicken breasts, bell peppers, onion, garlic, salsa, cream cheese, and a couple of spices for these crockpot chicken fajitas. Nothing too difficult! Slice the bell pepper and onion into thin strips, like you would for traditional fajitas. Toss everything right into the slow cooker and cover. 
Slow Cook – Let the chicken fajitas slow cook on low for 6 hours or high for 3 hours, depending on your slow cooker. Every crockpot cooks a bit different, so be sure to just keep an eye on these. When the chicken shreds easily with a fork, it’s done! Squeeze some lime juice over the chicken after shredding.
Serve – I like to serve these crockpot chicken fajitas over my cilantro lime cauliflower rice to create a low carb burrito bowl. You could also pop them in a lettuce wrap or low carb tortilla, if you prefer. We like to top them with some avocado, cheese, and sour cream.
FAQs:
You can keep these slow cooker chicken fajitas stored in an airtight container in the refrigerator for 3 to 4 days.
More Low Carb Chicken Recipes:
Stuffed Chicken Breast: The most popular recipe on my blog and it gets rave reviews!
Chicken Taco Soup: I could eat this every day!
Air Fryer Boneless Chicken Breast: This chicken gets brined in pickle juice and then air fried!
Lemon Chicken: I could drink the creamy sauce that coats this chicken!
Asian Chicken Lettuce Wraps: These wraps are filled with cauliflower and seasoned chicken with an Asian dipping sauce!
Chicken Casserole: A healthy casserole? You bet!
Crockpot Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese cubed
- 1/2 cup salsa jarred or homemade
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bell peppers any color
- 1 onion
- 1 lime cut into wedges
- Cilantro Lime Cauliflower Rice for serving
Instructions
- Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker.
- Slice the bell peppers and onion into strips and add to the slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours, or until chicken is cooked through and shreds easily.
- Shred the chicken with 2 forks and and squeeze the lime over the fajitas.
- Stir well to combine the mixture.
- Spoon the fajitas over prepared cauliflower rice and top with any additional toppings you like, such as avocado, cheese, and sour cream.
- Serve hot.
Laura says
This looks amazing!! I forgot to start it in the crockpot this morning. Have you done it on the instapot? How long would you suggest? Thanks! Can’t wait to try it!!
Karly Campbell says
Hi Laura! I haven’t tried this in the Instant Pot. I’d probably do 12 minutes, natural release, and then stir add in cubed cream cheese at the end and stir until it melts. You won’t want to cook the cream cheese under pressure.
Shelly says
This is probably my favorite keto recipe. I make is at least monthly and usually in a double batch. So easy and yummy!
I wonder if I could add the cream cheese at the very end of cooking to produce a creamier consistency. It seems like it breaks down throught the cooking process so I’d like to add at the end. Would I need to add any liquid to make up for the missing ingredient during the cooking process?
Karly Campbell says
I think it’d work just fine to add it in towards the end of cooking. You shouldn’t need to adjust anything else. 🙂
Cynthia Reid says
Love love love this recipe – it is my go to. So very flavorful and EASY!!!! Thank you for sharing 🙂
Karly Campbell says
Thanks, Cynthia!
LuAnn says
I would like to pressure cook this and stir in the cream cheese after it’s done. I’m thinking five minutes of pressure and quick release.
Karly Campbell says
Hi Luann! You’ll want to pressure cook for longer than 5 minutes to get the chicken cooked through. We usually do between 10 and 15 minutes for chicken breasts, depending on if they’re smaller or larger. 🙂
Amy Mason says
This was a HUGE hit in our house! As soon as dinner was over, my husband asked when we were going to have it again!! That is a HUGE compliment to you! My husband is a firefighter and they make pretty great meals each shift and he is adding this to his firehouse menu!
Karly Campbell says
Oh wow, love to hear that! Thanks, Amy!
Jace says
Your ingredients list doesnt include chili powder that is in the video. Our first attempt was missing some spice.
Karly Campbell says
Hi Jace! You must have watched someone else’s video – my recipe doesn’t call for chili powder. You could always add some if you like though.
Tricia says
It’s true. Your video on here says Chili Powder
Tricia says
Really great recipe though! We have made it 3 times. Thanks
Karly Campbell says
Oh my gosh, you’re right. How did I miss that?! I guess they’re good either way, because I never add the chili powder, but they were good the day I made the video too. I must be losing it… 🙂
Jennifer says
Can you use frozen onions and peppers?
Karly Campbell says
I’ve never tried but I imagine it would work.
Cassie says
I accidentally got chicken strips at the store. Do you think it would still work??
Karly Campbell says
Yep, should work fine.
Amy says
Could you start with frozen chicken and just cook longer?
Karly Campbell says
Probably, but I haven’t tried it.
Shelly says
If you google it, you’ll see that frozen meat should never be used in a crockpot because it doesn’t cook fast enought to prevent bacteria growth as it thaws.
Pam says
Tried the fajitas. Ahhhmazing! And the cilantro lime cauliflower. Thanks for this and other recipes you have come up with. You make low carb fun and interesting and not hard at all
Karly Campbell says
Thanks so much, Pam!
Ashley B says
This was a delicious hit! Thanks for sharing. I had it with cauliflower rice, avacado wedges, and a drizzle of lime juice, hubby with low carb tortillas, son with corn tortillas, and daughter with black bean tortilla chips. I can also make one Crock-Pot with the peppers and onions and one without when we have company.
Karly Campbell says
So glad it was a hit and worked for the whole family! 🙂
Hope says
I used cream cheese that I normally use for baking but it hasnt melted. Did I use the wrong cream cheese
Karly Campbell says
It mostly holds it shape in the crockpot until you start stirring it up. Give it a stir and it should melt in.
Vicky says
Hi Karly, I am lactose intolerant. can I skip the cream cheese and use maybe chicken broth? How do I adjust the temperature and cook time if I use instant pot ( slow cook setting)? i really want to try this recipe but i dont have a slow cooker.
Karly Campbell says
You could leave out the cream cheese entirely. I haven’t made this one in the Instant Pot, so I’m not sure on times or how well the veggies would hold up.
Christie P. Walker says
This is one of the best dishes I have made since beginning keto cooking! My clients (I started a keto meal delivery business.) are all obsessed with it, too! Any idea what the actual serving size measurement is? 3/4 c? 1 c? I have always made more than one recipe, so it is difficult to determine what the serving size is in measurable form.
Karly Campbell says
Hi Christie!
I’m afraid I don’t have a measurement of the serving size. I just based it on 1 1/2 pounds of chicken + veggies and how much that would serve…didn’t measure it out.
Martha says
Hi, could I freeze this mix? Wondering how to bulk make this the best way, thanks!
Karly Campbell says
I’ve never tried freezing this one. I think you’d probably be best to freeze everything but the cream cheese in a freezer bag before cooking and then cook on the day you need it with fresh cream cheese.
Shelly says
I always cook a double batch (and I’m a household of one) so I have plenty of leftover, some of which go in the freezer. I don’t keep in the freezer too long and it reheats just fine.
Anna says
Making these today – they certainly smell yummy! They have about an hour to go, and one thing I noticed is that they’re extremely watery. I don’t know if when I shred my chicken, it’ll absorb some of the water, but I added about 1/2 cup of shredded Mexican blend cheese to the mixture to help thicken it up. I’m sure they’ll be delightful!
Karly Campbell says
Hi Anna! There will be liquid left in the pot – just scoop out the meat to serve. 🙂 Hope you enjoy!
Nicole says
This was AMAZING! One of my favorite crock pot dishes ever. I added shredded mozzarella (didn’t have mexican cheese), avocado and sour cream to mine. Obsessed.
Karly Campbell says
So glad it was such a hit!
Rosemary Debes says
How much sour cream do you add!
Kim says
This recipe was delicious! One of my girls has a dairy allergy, so I replace the cream cheese with a full can of Coconut Cream. It was amazing! Thanks for the great recipe!
Linda says
Delish!
Carrie says
Can’t wait to try this is the carb count net?
Karly Campbell says
Nutrition info is in the recipe card. 🙂
Heather Richardson says
Could not wait the three to six hours to try this recipe so I cheated a little. I bought a precooked rotisserie chicken (removed skin) and pre-sliced onions and peppers. The rest of the recipe was followed except no salt was added and it turned out amazing! Thanks again for another great recipe!
Rhonda says
Loved the loaded broccoli !! Looking for the meatball recipe w/ marinara sauce …
Karly Campbell says
Here you go! https://thatlowcarblife.com/mozzarella-stuffed-meatballs/ Enjoy!