Slow Cooker Chicken Fajitas
This is a great slow cooker dinner – easy to prepare, only a few ingredients, then set it and forget it until dinner time.
You can start this in the afternoon and set it on high. Or start it in the morning and set it on low – whatever suits your schedule. What I love about fajitas and quesadillas is that everyone can build their own fajita, to their own preference with the healthy ingredients offered! My family usually leaves it to me to build theirs, loaded up with all the healthy, delicious toppings!
Bonus with this recipe is that leftovers are even better the next day!
Prep Time: 15 minutes / Cook time: 6 hours on Low, 3 hours on High / Servings: 4-6
Ingredients:
3 large Boneless Skinless Chicken Breasts
2 Onions – sliced
2 Peppers – any colour (red and yellow used in the photos) – seeded and sliced
2 Carrots – peeled and cut into matchsticks
227 gr package (about 10-15) Cremini Mushrooms – sliced
2 Tablespoons Grapeseed Oil – (Olive Oil or Avocado Oil works as well)
4 Tablespoons Fajita Seasoning – I make my own or you can use a store-bought packet
Freshly ground Black Pepper – to taste
Tortillas – ancient grains or gluten-free
Topping options:
Baby spinach or lettuce
Rice
Sliced avocado
Cooked small cubes or mashed sweet potato
Salsa or sliced tomatoes
Mashed beans – black beans or pinto beans (or a can or refried beans)
Sour cream or mayo
Cheese – Monterey Jack, Old Cheddar…
Chili flakes
Anything else you want that works for you!
How It’s Made:
Get your slow cooker ready by spreading a teaspoon of oil around the bottom of the pot. Sprinkle a teaspoon of the fajita spice mix over the bottom.
Cut the chicken into strips and lay them in the pot. Sprinkle 1 tablespoon of the fajita spice mix over the chicken. Add a few grinds of black pepper on top.
Put the sliced onions, peppers, carrots and mushrooms into a large bowl and drizzle the remaining oil on top. Toss to coat the veggies in the oil.
Sprinkle the remaining fajita spice mix over the coated veggies and toss again to ensure the fajita spice is mixed in well with the veggies.
Put the veggies over the chicken. Add another few grinding of pepper. Put the lid on.
Set your timer for 6 hours on low or 3 hours on high.
When the chicken and veggies are almost done, prepare your toppings and have your tortillas ready.
When it’s done, you’ll see that the chicken and veggies released their liquid. You can spoon that off if you wish. Pick up the chicken and veggies to place in your fajita wrap with tongs. You want as little liquid as possible or else your fajita could get soggy. Store leftovers with just a tablespoon or 2 of the liquid to keep the chicken moist.
Build epic fajitas and serve!
Enjoy!
Variations:
Add more of the fajita mix if you like it spicier.
To make this vegetarian or vegan, omit the chicken and pan-fry cubed tempeh in a little oil and fajita spice. Just the veggies go into the slow cooker – not the tempeh as it likely would fall apart. Choose toppings that are not dairy for a vegan fajita (i.e., hummus).
Don’t have a slow-cooker? No problem, sprinkle the chicken with the fajita spice mix and prepare the veggies the same as above, then sauté the chicken and the veggies in a large pan until they are cooked.
