Slow Cooker Chicken Fajitas
Chicken Fajitas cooked slowly allows the flavours to marinate and the meat to become juicy and tender, making it an ideal slow cooker meal.
Servings: 4
Ingredients
- 650 g Chicken breast
- 1 Red pepper (capsicum) Deseeded and cut into wedges
- 1 Yellow pepper (capsicum) Deseeded and cut into wedges
- 1 Green pepper (capsicum) Deseeded and cut into wedges
- 2 Large Onions Peeled and cut into wedges
- 2 tsp Oil
For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):
- 1 tsp Chilli powder
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/2 tsp Garlic powder
- 1 tsp Sea salt
- 1 tsp Ground black pepper
Instructions
- Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
- Check the chicken is cooked through before serving. Slice and add back to the peppers.
- NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
- OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
- NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.
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Notes
Peppers: The type of peppers used are bell peppers
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 810mg | Potassium: 973mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2298IU | Vitamin C: 124mg | Calcium: 50mg | Iron: 2mg