Prep time: 15 mins | Cook time: 6 hrs 10 mins | Ready in 6 hrs 25 mins | Servings: 6
Easy, hassle-free fajitas made in a slow cooker. All the same goodness without the fuss. I think I’m gonna enjoy fajitas more this time!
Ingredients
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2 pounds boneless skinless chicken breasts
1 (14.5 ounces) can petite diced tomatoes with green chillies
3 bell peppers (1 red, 1 yellow, and 1 green) cored and sliced
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 teaspoons chilli powder
2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon ground coriander
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons fresh lime juice
1 tablespoon honey
For serving:
12 6” flour tortillas
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
How to make Slow Cooker Chicken Fajitas
Step 1: Into the bottom of a slow cooker, evenly spread in an even layer half of the canned tomatoes. On top, add half each of the peppers and onions. Sprinkle with garlic. Add the chicken breasts on top.
Step 2: Add the chilli powder, cumin, paprika, coriander, salt, and pepper in a bowl. Whisk to mix, then sprinkle half of the seasoning evenly over the chicken. Turn them over and sprinkle over the rest of the seasoning. Then, top the chicken with the rest of the tomatoes followed by the remaining peppers and onions.
Step 3: Set on high and cook for 2 to 3 hours, covered. Or 4 to 6 hours on low heat until the chicken is cooked through and the veggies are soft.
Step 4: Take the chicken out of the slow cooker, then, slice into strips or shred. Ladle a cup of the broth out and discard.
Step 5: Whisk the lime juice and honey in a small bowl. Add this to the slow cooker along with the chicken. To taste, season with more salt. If desired, toss in 1/4 cup of chopped cilantro. Toss gently and enjoy warm in warmed tortillas and your favourite toppings.
Note:
For this recipe, you can use coriander instead of oregano.
Nutrition Facts:
Amount Per Serving: Calories 432 | Fat 8g 12% | Saturated Fat 1g 6% | Cholesterol 96mg 32% | Sodium 1007mg 44% | Potassium 1082mg 31% | Carbohydrates 48g 16% | Fiber 5g 21% | Sugar 13g 14% | Protein 34g 68% | Vitamin A 3380IU 68% | Vitamin C 125.2mg 152% | Calcium 123mg 12% | Iron 4.5mg 25%
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (14.5 ounces) can petite diced tomatoes with green chillies
- 3 bell peppers (1 red, 1 yellow, and 1 green) cored and sliced
- 1 large yellow onion, halved and sliced
- 4 cloves garlic, minced
- 2 1/2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon ground coriander
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- For serving:
- 12 6” flour tortillas
- Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
Instructions
Step 1: Into the bottom of a slow cooker, evenly spread in an even layer half of the canned tomatoes. On top, add half each of the peppers and onions. Sprinkle with garlic. Add the chicken breasts on top.
Step 2: Add the chilli powder, cumin, paprika, coriander, salt, and pepper in a bowl. Whisk to mix, then sprinkle half of the seasoning evenly over the chicken. Turn them over and sprinkle over the rest of the seasoning. Then, top the chicken with the rest of the tomatoes followed by the remaining peppers and onions.
Step 3: Set on high and cook for 2 to 3 hours, covered. Or 4 to 6 hours on low heat until the chicken is cooked through and the veggies are soft.
Step 4: Take the chicken out of the slow cooker, then, slice into strips or shred. Ladle a cup of the broth out and discard.
Step 5: Whisk the lime juice and honey in a small bowl. Add this to the slow cooker along with the chicken. To taste, season with more salt. If desired, toss in 1/4 cup of chopped cilantro. Toss gently and enjoy warm in warmed tortillas and your favourite toppings.
Notes
For this recipe, you can use coriander instead of oregano.
