Prep Time: 15 minutes | Cook Time: 6 hours 10 minutes | Ready in 6 hours 25 minutes | Servings: 6 servings
All the amazing flavours combined, the chicken cooked until perfectly tender in this slow cooker Chicken Fajitas. Veggies are added for a healthy take that makes this dish ultimately family-friendly.
Ingredients
2 pounds boneless skinless chicken breasts
1 (14.5 ounces) can petite diced tomatoes with green chillies
3 bell peppers (preferably 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-in flour tortillas
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
How to make Slow Cooker Chicken Fajitas
Step 1: At the bottom of a slow cooker, pour and half in an even layer half of the canned tomatoes and top with half of the peppers, and half of the onions. Add the chicken breasts over.
Step 2: Mix the chilli powder, cumin, paprika, coriander, salt, and pepper in a bowl until combined. On top of the chicken breasts, evenly sprinkle the seasonings and the rest. Then, top with the rest of the tomatoes, peppers, and onions.
Step 3: Cook for about 2 1/2 – 3 hours on high, covered, or 4 to 6 hours on low or until the chicken is cooked through and the veggies are tender.
Step 4: Take the chicken out of the pot and slice into strips or shred.
Step 5: Discard a cup of the broth mostly the tomato liquid from the slow cooker.
Step 6: Mix the lime juice with honey in a small bowl until well whisked. Then, add it to the slow cooker. Adjust the seasoning according to taste. You can add 1/4 cup chopped cilantro if desired. And toss gently.
Step 7: Serve the fajitas in warmed tortillas with toppings.
Note:
Use oregano in place of coriander if desired.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (14.5 ounces) can petite diced tomatoes with green chillies
- 3 bell peppers (preferably 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-in flour tortillas
- Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
Instructions
Step 1: At the bottom of a slow cooker, pour and half in an even layer half of the canned tomatoes and top with half of the peppers, and half of the onions. Add the chicken breasts over.
Step 2: Mix the chilli powder, cumin, paprika, coriander, salt, and pepper in a bowl until combined. On top of the chicken breasts, evenly sprinkle the seasonings and the rest. Then, top with the rest of the tomatoes, peppers, and onions.
Step 3: Cook for about 2 1/2 - 3 hours on high, covered, or 4 to 6 hours on low or until the chicken is cooked through and the veggies are tender.
Step 4: Take the chicken out of the pot and slice into strips or shred.
Step 5: Discard a cup of the broth mostly the tomato liquid from the slow cooker.
Step 6: Mix the lime juice with honey in a small bowl until well whisked. Then, add it to the slow cooker. Adjust the seasoning according to taste. You can add 1/4 cup chopped cilantro if desired. And toss gently.
Step 7: Serve the fajitas in warmed tortillas with toppings.
Notes
Use oregano in place of coriander if desired.
