Slow Cooker Chicken Fajitas

I love Mexican food, so Slow Cooker Chicken Fajitas is one of my faves. It’s so nice to be able to throw in my slow cooker in the morning and have it ready for dinner that evening. This recipe serves about 4 people, so double it, if necessary.

Ingredients for Slow Cooker Chicken Fajitas

2 lbs boneless skinless chicken breast halves or thighs

1 (4 oz) can petite diced green chilies + 1/4 cup water

1 large yellow, red, and green bell peppers, julienned

1 large red onion, halved and sliced

7 cloves garlic, minced

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoonsalt

1/2 teaspoon pepper

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

Instructions for Slow Cooker Chicken Fajitas

Pour canned chilies + 1/4 cup water into the bottom of a 4-quart or larger slow cooker. Top with half of the peppers and half of the onions, spreading evenly in the bottom of the crock. Sprinkle in garlic.

Next layer the chicken breasts and sprinkle with chili powder, cumin, paprika, coriander, lime juice, lemon juice, salt and pepper.  Top with remaining peppers and onions.

Cover and cook on HIGH heat for 3 to 4 hours or LOW heat for 6 to 8 hours, or until chicken has cooked through and veggies are tender (If you want to be able to cut chicken into strips, cook to the lesser time. If you want to shred your chicken, cook to the higher time.).

Remove chicken, and cut into strips, or shred. Gently toss ingredients together. Note: Sometimes there is extra liquid, if so, discard.

Serve warm over a bed of lettuce or in warmed Paleo tortillas with guacamole and salsa.

Slow Cooker Chicken Fajitas

2016-03-08 16:40:21

I love Mexican food, so Slow Cooker Chicken Fajitas is one of my faves. It's so nice to be able to throw in my slow cooker in the morning and have it ready for dinner that evening. This recipe serves about 4 people, so double it, if necessary.

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Ingredients

1. 2 lbs boneless skinless chicken breast halves or thighs
2. 1 (4 oz) can petite diced green chilies + 1/4 cup water
3. 1 large yellow, red, and green bell peppers, julienned
4. 1 large red onion, halved and sliced
5. 7 cloves garlic, minced
6. 1 tablespoon chili powder
7. 2 teaspoon ground cumin
8. 1 teaspoon paprika
9. 1 teaspoon ground coriander
10. 1 teaspoonsalt
11. 1/2 teaspoon pepper
12. 1 tablespoon fresh lime juice
13. 1 tablespoon fresh lemon juice

Instructions

1. Pour canned chilies + 1/4 cup water into the bottom of a 4-quart or larger slow cooker. Top with half of the peppers and half of the onions, spreading evenly in the bottom of the crock. Sprinkle in garlic.
2. Next layer the chicken breasts and sprinkle with chili powder, cumin, paprika, coriander, lime juice, lemon juice, salt and pepper. Top with remaining peppers and onions.
3. Cover and cook on HIGH heat for 3 to 4 hours or LOW heat for 6 to 8 hours, or until chicken has cooked through and veggies are tender (If you want to be able to cut chicken into strips, cook to the lesser time. If you want to shred your chicken, cook to the higher time.).
4. Remove chicken, and cut into strips, or shred. Gently toss ingredients together.
5. Serve warm over a bed of lettuce or in warmed Paleo tortillas with guacamole and salsa.

Notes

1. Sometimes there is extra liquid, if so, discard.

By Nelle Weaver, Farmgirl Paleo

Farmgirl Paleo http://www.farmgirlpaleo.com/