This Slow cooker Chicken Fajita is superb! Oh, man, you are so in for a treat! It is also very hassle-free to cook because all you need to do is a slow cooker to do all the work for you! How awesome is that? Feel free to tweak the recipe a little if you want. Have a great day, friends. Enjoy!
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 tsp salt
3/4 teaspoon pepper
2 tablespoons fresh lime juice
1 tablespoon honey
12 6-inch flour tortillas
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
Step 1: Into the bottom of a slow cooker, pour half of the canned tomatoes and spread it into an even layer. Top the tomatoes with half of the peppers and onions, sprinkle with garlic and place the chicken breasts on top.
Step 2: Place the chilli powder, cumin, paprika, coriander, salt, and pepper in a bowl. Whisk well, then sprinkle half of this over the chicken breasts. Turn the chicken breasts on the other side and sprinkle with the rest of the seasoning.
Step 3: On top, add the rest of the tomatoes, then the remaining peppers and onions.
Step 4: Set on high and cook for 2 1/2 – 3 hours, covered. Or 4 to 6 hours on low until the chicken is cooked through and the vegetables are tender.
Step 5: Take the chicken out of the slow cooker and shred or cut into strips.
Step 6: Discard a cup of the broth from the slow cooker (mostly the tomato liquid).
Step 7: Mix the lime juice with honey in a small bowl. Add this to the slow cooker. Then, place the shredded chicken back to the pot and season with extra salt and pepper. If desired, add around 1/4 cup of chopped cilantro. Toss and serve warm in warmed tortillas with your favourite toppings.
For this recipe, you can use coriander instead of oregano.
Calories 432 | Calories from Fat 72 | 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%
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