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This crockpot creamy fajita chicken is one of those dinners that makes a busy evening SO much easier. Just let the slow cooker do most of the work, then shred the chicken and stir everything together for a creamy, flavorful dinner everyone will love! Serve it over rice with your favorite toppings!

This recipe is part of my Bare Minimum Dinners series, where the goal is to get a delicious dinner on the table without a lot of prep or cleanup. I love using frozen peppers and onions here because there’s no chopping, and adding them near the end keeps them from getting too soft. Any dinner I can do all the prep for before preschool pickup is a major win for me!

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
1 packet fajita seasoning 1 oz
1 cup salsa
1 bag frozen sliced peppers and onions 12 to 16 oz
4 oz cream cheese cubed
cilantro lime rice packaged, for serving
shredded cheese for serving
sour cream for serving

Instructions

Add the chicken breasts to the bottom of the slow cooker. Sprinkle the fajita seasoning over the chicken, then pour the salsa on top.
Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F.
Add the frozen peppers and onions during the last 30 to 45 minutes of cooking. Cover and continue cooking until the vegetables are heated through and tender.
Shred the chicken directly in the slow cooker with two forks.
Add the cubed cream cheese and stir into the hot chicken and sauce until melted and creamy.
Serve over cilantro lime rice and top with shredded cheese and sour cream.

For serving, I use packaged cilantro lime rice to keep things easy, then add shredded cheese and sour cream on top. You can also set out your favorite toppings and let everyone build their own bowl.

Looking for more easy family dinners? Browse my recipes for more ideas!

Crockpot Creamy Fajita Chicken