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, yellow, 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; 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, yellow - 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 - 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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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.

Reviews

Ratings

0 reviews