Slow cooker chicken fajitas
Smoky chicken slow-cooked on a bed of peppers and onions, then tossed in lime and tucked into warm tortillas.
- 260 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.52 a serving
- 500 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 12 oz frozen pepper and onion blend
- 1¼ lb chicken breasts
- 1 lime, juiced
- 8 flour tortillas
- 1 cup Mexican blend cheese (optional)
- ½ cup sour cream (optional)
- ½ cup guacamole (optional)
From your pantry
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp olive oil
Each serving has about 500 calories, 40 g protein, 50 g carbs and 14 g fat, and costs about $2.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No limes? Lemons work.
- No flour tortillas? Whole wheat tortillas work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
- No guacamole? Avocados work.
Steps
Tap an underlined word for a quick explanation.
Spread the frozen peppers and onions over the bottom of the slow cooker.
the chili powder, cumin, smoked paprika, garlic powder, salt and oil into a paste, rub it all over the chicken, and lay the chicken on the peppers. Wash your hands.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover and cook on LOW for 3 to 4 hours, until the thickest breast reads 165°F.
Timer: 210 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Lift the chicken onto a board and or it, then it back in with the peppers, onions and lime juice.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Scoop with a slotted spoon when you serve so the tortillas don’t get soggy.Wrap the tortillas in a damp paper towel and microwave them for 45 seconds, until warm.
Timer: 45 sec
Fill the tortillas with the chicken and peppers and top with cheese, sour cream and guacamole.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
