September 29, 2024 19 Comments
This chicken fajita recipe is made in the slow cooker. I know it would be more fun if it was sizzling in a frying pan, but I don’t always have time for that.
Have you ever been to a restaurant where they show up with a sizzling pan of fajitas? Oh man, the whole restaurant looks up because it smells so good. Fajitas are typically a healthier option because they are grilled and lack the ubiquitous pound of cheese that appears in enchiladas.
The slow cooker is a great tool for cooking chicken breast because it seals in moisture. I love the results with my Slow Cooker Honey Garlic Chicken and Slow Cooker Roasted Chicken recipe. You don’t have to worry about it drying out!
This recipe requires a little more preparation because you cut peppers and an onion into slices. I used my food processor to make this quickly.
The first step is to layer ½ can of diced tomatoes with chiles (I used the ones with jalapeños) and ½ of the peppers, onion and all the garlic.
Then you add the chicken breast and spices,
Finally you add another layer of tomatoes, peppers and onion. You make a chicken “sandwich” and turn on the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high.
What happens is that the chicken is covered and remains moist throughout the process and full of flavor. This is extremely low in fat (chicken breast is very low in fat) and you wouldn’t know it.
I like to serve this in a tortilla or on top of lettuce (taco salad anyone?).
It’s not as crispy as real fajitas (the slow cooker turns them into a stew of sorts), BUT it’s very flavorful.
You can accompany it with a little fresh lemon juice and a pinch of hot sauce for more flavor.
Slow Cooker Chicken Fajita Recipe
Makes 10 fajitas
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Ingredients
1 14.5-ounce can diced tomatoes with chiles
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 large onion
5 cloves garlic, minced
2.5 pounds boneless, skinless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
lime wedges, optional
Instructions
Pour half of the diced tomatoes into a 6-quart slow cooker. Slice the peppers and onion very thinly with a food processor or sharp knife. Add half the peppers and onion to the slow cooker. Add the garlic and then place the chicken on top. Mix chili powder, cumin, paprika, salt, and pepper in a small bowl and add to chicken. Add the rest of the tomatoes, peppers and onion and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Serve on tortillas with lemon wedges.
Nutritional data
For a fajita (without tortilla) = 251 calories, 3.4 grams fat, 0.1 grams saturated fat, 7.7 grams carbohydrates, 2.5 grams sugar, 53 grams protein, 1.6 grams fiber, 390mg sodium, 0 SmartPts freestyle
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
