Chicken fajitas are made even easier with this slow cooking method. The preparations can be completed in the morning, and the recipe only requires a bit of dicing. The finished product is a meal bursting with flavor, ready to be enjoyed by dinner. Make it into a fajita bowl by serving the chicken over rice, topped with cilantro and avocado.
4 boneless, skinless chicken
2 tbsp extra virgin olive oil
Juice of 1/2 lime
3 cloves garlic, minced
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tsp cumin
2 cups fresh salsa
3 tbsp cilantro, chopped
1 avocado, pitted and diced
- Place the onion and bell peppers into the bottom of a slow cooker. Add
the chicken and remaining ingredients except the cilantro and avocado.
Cover and cook on low heat for 6-8 hours, until the chicken is cooked
through and the peppers are tender.
- Remove the chicken from the slow cooker and shred. Serve with the
onions and peppers, topped with cilantro and avocado.