Fajita Chicken in the Crockpot

Crockpot meals are life savers when you are on the go and want to eat a healthy home cooked meal. Fajita chicken is one of my go to meals. It can be eaten on a salad or as a taco.

I love using Trader Joe’s organic Tomatillo & Roasted Yellow Chili Salsa and brown rice tortillas.


  • 3-4 chicken breasts (can do bone in or out)
  • 1 onion, chopped
  • 1-2 jars salsa
  • 2 tsps each of onion powder, garlic powder,  chili powder, and cumin
  • 1 tsp pepper
  • Non-GMO corn or brown rice tortillas
  • Lettuce, spinach, or arugula or a combo
  • Fresh cilantro
  • Avocado (chopped)
  • Tomatoes (chopped)
  • Black beans
  • Lime


  1. Place chopped onion in crockpot.
  2. Add chicken breasts.
  3. Add spices
  4. Pour salsa over chicken.
  5. Cook on low for 5-6 hours or less depending on how efficient your crockpot is.  Check after 5 hours. If you can shred with a fork, it is be done!
  6. When done, shred with a fork.  This should happen easily. I like to transfer to a large shallow bowl to shred the chicken and then I return it to the crockpot to keep warm.
  7. Assemble chicken and toppings over greens or wrap in a tortilla.  Squeeze lime on top for a bit of tang!  You will want to prepare the toppings in advance (or ½ hour before serving.)


  • The brown rice tortillas are stiffer than wheat tortillas (gluten in the wheat makes it  pliable)  so if you choose to heat up the brown rice tortilla, it may break.  I cut it up and add the pieces to the chicken and toppings and it like having chips in my meal!
  • I don’t add salt because there is a good amount of salt in salsa usually.

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