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.
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 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.