Slow-Cooker Chicken Fajitas
with guacamole / sour cream / lettuce

Name: Slow-Cooker Chicken Fajitas
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 1 Onions, medium, sliced; 3 Bell peppers, any color, sliced; 3 cloves Garlic, chopped; 2 lbs Chicken breasts, boneless and skinless (enough for 2 nights); 1 can Tomatoes, diced and fire-roasted (14 oz / 397 g); 1 Tbsp Chili powder; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1 tsp Salt; 1 tsp Black pepper; 1 head Lettuce, any crisp variety like Romaine or Boston leaf, chopped; 8 Tortillas, flour and taco-sized (sub corn); 1/4 cup Sour cream (sub plain yogurt); 2 Tbsp Cilantro leaves, chopped; 1/4 bulb Shallots, minced; 2 Avocados; 1/2 Limes, juice of

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

While fajitas on a sizzling platter are fun to enjoy at a restaurant, we love that you can get all those same great flavors at home letting the slow-cooker do the work. Serve these chicken and pepper fajitas topped with guacamole, sour cream and crisp lettuce.

Dependency

Chicken Tortilla Soup

Ingredients

Metric

Servings:

Slow-Cooker Chicken Fajitas:

Onions, medium - 1 , sliced
Bell peppers, any color - 3 , sliced
Garlic - 3 cloves , chopped
Chicken breasts, boneless and skinless (enough for 2 nights) - 2 lbs
Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
Chili powder - 1 Tbsp
Cumin, ground - 1 tsp
Coriander, ground - 1 tsp
Salt - 1 tsp
Black pepper - 1 tsp
Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , chopped
Tortillas, flour and taco-sized (sub corn) - 8
Sour cream (sub plain yogurt) - 1/4 cup

Guacamole:

Cilantro leaves - 2 Tbsp , chopped
Shallots - 1/4 bulb , minced
Avocados - 2
Limes - 1/2 , juice of

Prep

Onion / Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
Chicken breasts - Tenderize with a fork. (Can be done 1 day ahead)
Slow-cook chicken - This makes enough for two nights. Pour tomatoes (including liquid) into the bowl of a slow cooker. Top with onions, peppers, and then chicken. Sprinkle garlic, chili powder, cumin, coriander, salt and black pepper evenly over the top. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Can be done 1 day ahead)
Chop lettuce.

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Make

Make guacamole by mashing together avocado, cilantro, shallots and lime juice. Season to taste with salt and hot sauce.
Remove lid from slow-cooker and use a slotted spoon to transfer chicken and peppers to a cutting board. Roughly chop. Transfer half of the chicken and peppers to a serving platter to serve tonight. Reserve the other half the chicken and peppers and the liquid in the bowl of the slow-cooker for Thursday.
Warm tortillas according to package instructions.
Serve tortillas topped with chicken and peppers, lettuce, guacamole and sour cream.

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