SLOW COOKER CHICKEN FAJITAS

SLOW COOKER CHICKEN FAJITAS

Serves: 8
Prep Time: 20 minutes
Cook Time: 6 hours
Ready In: 6 hours 20 minutes
Accommodates: PHASE 1


I love nearly anything from a slow cooker. I don't know about you, but a crockpot meal always provides me a feeling of sheer bliss around 5 o’clock when dinner is blissfully ready. These fajitas are superb and always make great leftovers as well.

Note: You can wait to put the veggies in until about 1 hour before cook time is up if you have that option. This will allow the veggies to be much more crisp than staying in the pot for the full length of time.

INGREDIENTS
  • 2 lbs. chicken breast
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 Tbsp olive oil
  • 3 cloves garlic
  • 3 tsp salt
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 heads romaine
Garnish:
  • 1 lime, cut into wedges
  • 1/2 cup cilantro, chopped
  • 1/2 cup chives, diced

DIRECTIONS
  1. Slice chicken breast against the grain into 1/2 inch slices. Place in the bottom of a large 5 qt+ slow cooker. Add the prepared bell peppers and onion to the pot.
  2. In a separate small bowl whisk together the olive oil and spices. Pour over chicken and vegetables. Toss to coat.
  3. Cook on low for about 6 hours or on high for 3.
  4. Once meat is cooked cut the ends off of the romaine heads then rinse and dry the leaves. Spoon fajita meat into each lettuce leaf. Garnish with a wedge of lime, cilantro and chives.
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