Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo) via

This recipe for crock pot chicken fajitas combines the ease of the slow cooker with vibrant, fresh flavors. The chicken marinates overnight then goes into the slow cooker with the vegetables in the morning. Marinating the meat the night before is an easy way to give slow cooker dishes loads of extra flavor. Don’t forget to serve this up with some Mexican “Rice”!


Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo) via

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)

Serving Size: Serves 4-6

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)


    For the marinade:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lime
  • 1 teaspoon powdered garlic
  • Vegetables and Spices:
  • 2 yellow onions, sliced thin
  • 2 green bell peppers, sliced thin
  • 2 red bell peppers, sliced thin
  • 2 teaspoons powdered garlic
  • 2 teaspoons ground cumin
  • 1 (15.5 ounce) jar organic salsa
  • Toppings (optional):
  • Sour Cream (omit for Paleo)
  • Chopped Cilantro
  • Chopped Avocado
  • Lime wedges, for spritzing
  • Shredded Cheddar cheese (omit for Paleo)


Place chicken in a baking dish. Whisk olive oil, red wine vinegar, lime juice and garlic powder in a small measuring cup. Pour olive oil mixture over the chicken. Cover and place in the fridge to marinate overnight.

The next morning, place onions and bell peppers in the bottom of a slow cooker. Sprinkle the powdered garlic and cumin over the vegetables. Place the chicken on top of the vegetables and pour marinade over it all. Pour the salsa evenly over the chicken. Put the lid on, and cook on low for 7-8 hours until chicken is cooked through and fork tender.

Remove chicken and shred. Serve chicken with peppers and toppings. I also like to serve this dish with Mexican “Rice” (it’s grain-free!).

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  1. MKC

    Made this yesterday and it was delicious!! We substituted brown rice for the califlower rice, but omitted the cheese and sour cream. It made a ton! We will be eating it for several nights. I’m sure no one will mind!!!

  2. Katie

    I just finished assembling everything in my crockpot for a Cinco de Mayo themed Stella and Dot party I am having for a friend of mine tonight. I cannot wait to see how it turns out!!

  3. Liz

    Made this yesterday for a summer evening chicken fajitas dinner with friends, and it was delicious. Thank you for the post, the recipe is easy, inexpensive and tasty. Thank you.

  4. Sonja

    I had this tonight – with the Mexican ‘Rice’ – delicious. Loved the flavours. Though as I made mine with the meat taken off a chicken that I used to make Chicken Stock – I cooked the peppers first – with some onion (sauted) – in Coconut Oil – and then cooked in the oven for about an hour – adding the spices and the tomatoes and the red wine vinegar, lime juice, etc. Still tasted delicious. Will definitely have again – love that the ‘Rice’ doesn’t leave you feeling overfull.

  5. Rose

    Fantastic! I saw recipe and didn’t have time to marinate but wow!! Yummo it still cooked all day .
    I added white vinegar and some balsamic also
    I skipped the salsa but had the family add to their own plate .
    There is a lot of leftovers
    I will put some in the freezer for family another meal. But I will make sure to have some for lunch tomorrow

    • Deliciously Organic

      Orange would work well, or you could red wine vinegar in place of the lime. I’ve used that before and it tastes great!

  6. As you know, this is one of my favorite slow cooker recipes, which is why it frequents my meal plans. So I included it in my contributor post – “50 Fabulous Grain-Free Slow Cooker Meals” – over at Keeper of the Home. I hope it sends lots of new friends your way! :)