Slow Cooker - Chicken Fajita
By :Instant Flat Belly Cookbook by Patricia Gilroy
Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Bell Pepper, Chicken
Prep Time 10 minutes
Cook Time 370 minutes
Servings
2 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tsp fajita seasoning
  • 1/2 tsp chicken base
  • 2 cloves garlic minced
  • 2 boneless, skinless chicken breasts 3 ounce
  • 14.5 ounce diced tomatoes 1 can
  • 1/2 onion sliced
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 1 whole-wheat tortilla
  • 1/4 avocada sliced
  • 1/4 cup cilantro
  • 1 lime wedge
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Slow Cook
Main Ingredient Bell Pepper, Chicken
Prep Time 10 minutes
Cook Time 370 minutes
Servings
2 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tsp fajita seasoning
  • 1/2 tsp chicken base
  • 2 cloves garlic minced
  • 2 boneless, skinless chicken breasts 3 ounce
  • 14.5 ounce diced tomatoes 1 can
  • 1/2 onion sliced
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 1 whole-wheat tortilla
  • 1/4 avocada sliced
  • 1/4 cup cilantro
  • 1 lime wedge
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Mix the olive oil with the fajita seasoning, chicken base, and garlic. Rub mixture into the chicken breasts.
  2. Pour half of the tomatoes into the bottom of the inner pot, followed by the onions, chicken breasts, and peppers. Top with remaining tomatoes.
  3. Close the lid and keep the vent open. Use the Slow Cook program and the Low setting. Set the timer for 6 hours.
  4. When cooked, shred the chicken using two forks.
  5. Fill the wrap with the chicken, avocado, cilantro and lime wedge.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *