One-Pot Chicken Fajita Rice Crockpot
Why Make This Recipe
This recipe is super easy. You put everything in one pot. It tastes great with fajita spices, tender chicken, and fluffy rice. You will not have many dishes to wash. It is good for meal prepping. It is also a healthy and filling meal with protein and vegetables.
How to Make One-Pot Chicken Fajita Rice Crockpot
You will prepare chicken and vegetables. Then you will put them in a slow cooker with rice, tomatoes, broth, and spices. The slow cooker does most of the work.
Ingredients of One-Pot Chicken Fajita Rice Crockpot
Produce & Pantry Staples
- Boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- Bell peppers (various colors), sliced
- Onion, sliced
- Canned diced tomatoes (undrained)
- Chicken broth (low sodium)
- Long-grain white rice (uncooked)
- Olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Our Secret Spice Mix (or your favorite fajita seasoning)
- Chili powder
- Cumin
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Cayenne pepper (optional, for a kick!)
- Salt and black pepper to taste
Directions of One-Pot Chicken Fajita Rice Crockpot
Prep: A Few Minutes to Flavorful Greatness
- Chop & Slice: Prepare your chicken, bell peppers, and onion.
- Season the Chicken: In a bowl, toss chicken pieces with one tablespoon of olive oil and a generous amount of fajita seasoning mix until coated.
Assemble: Let Your Crockpot Do the Work
- Layer the Bases: Add seasoned chicken, sliced bell peppers, and onion to the bottom of your slow cooker.
- Rice & Tomatoes: Spread uncooked rice evenly over the chicken and vegetables. Pour undrained canned diced tomatoes on top.
- Broth & Spice: Carefully pour chicken broth over everything. Sprinkle any remaining fajita seasoning over the top. Do NOT stir.
Cook: The Waiting Game (with a Delicious Reward)
- Set & Forget: Cover your slow cooker and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, or until rice is tender and chicken is cooked through.
- Final Flourish: Once cooked, stir everything well to combine flavors.
How to Serve One-Pot Chicken Fajita Rice Crockpot
Serve this dish as it is. Garnish with fresh cilantro and lime juice. You can also put it in warm tortillas or lettuce wraps. Offer toppings like sour cream, shredded cheese, avocado slices, or salsa. A simple green salad goes well with it.
How to Store One-Pot Chicken Fajita Rice Crockpot
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or gently on the stovetop with a splash of extra chicken broth.
Tips to Make One-Pot Chicken Fajita Rice Crockpot
- Don’t Stir Early! Do not stir ingredients when you first add them. This helps the rice cook evenly.
- Chicken Cut Consistency: Cut chicken pieces to about the same size for even cooking.
- Rice Matters: Use long-grain white rice. Other rice types may need different cooking times and liquid amounts.
- Adjust Seasoning: Taste and adjust salt and pepper at the end.
- Crockpot Size: This recipe works best in a 4-6 quart slow cooker.
Variation
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes with the vegetables for extra heat.
- Veggie Boost: Add corn, rinsed and drained black beans, or zucchini during the last hour of cooking.
- Citrus Zest: Add the zest of one lime for a brighter flavor.
- Smoky Depth: Add a few drops of liquid smoke for more smoky notes.
FAQs
Can I use brown rice in this One-Pot Chicken Fajita Rice Crockpot recipe?
Yes, but brown rice needs more liquid and a longer cooking time. You will need to add an extra 1/2 to 1 cup of broth and cook it longer. We recommend using long-grain white rice for the best results with this recipe.
How do I store and reheat leftovers?
Store leftover One-Pot Chicken Fajita Rice Crockpot in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or on the stovetop with a little extra chicken broth to keep it moist.
Can I make this vegetarian?
Yes! To make it vegetarian, leave out the chicken. Add two cans of rinsed and drained black beans or firm tofu (pressed and cubed) during the last hour of cooking. Use vegetable broth instead of chicken broth.
Quick One-Pot Chicken Fajita Rice Crockpot
Equipment
- Knife
- Bowl
- Slow Cooker (4-6 quart)
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 medium onion sliced
- 14.5 oz can diced tomatoes undrained
- 3 cups low-sodium chicken broth
- 1 cup long-grain white rice uncooked
- 1 tbsp olive oil
- 1/2 cup fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
- Salt and black pepper to taste
Fajita Seasoning
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper optional
Instructions
Preparation
- Slice the chicken, bell peppers, and onion as directed.
Season Chicken
- In a bowl, toss the chicken pieces with 1 tablespoon of olive oil and half (1 tablespoon) of the fajita seasoning mix until the chicken is well coated.
Layer Slow Cooker
- Add the seasoned chicken, sliced bell peppers, and onion to the bottom of a 4-6 quart slow cooker.
Add Rice & Tomatoes
- Evenly spread the uncooked rice over the chicken and vegetables, then pour the undrained canned diced tomatoes on top.
Add Broth & Spices
- Carefully pour the chicken broth over everything and sprinkle the remaining fajita seasoning (1 tablespoon) over the top; do not stir at this stage.
Cook
- Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, or until the rice is tender and the chicken is cooked through.
Serve
- Once cooked, stir everything well to combine the flavors, then garnish with fresh cilantro and serve with lime wedges. Optionally, serve in warm tortillas or lettuce wraps with desired toppings.