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Slow-Cooker Chicken Fajitas

December 10, 2012

By: Coach Maria – Salus Nutritionist & Food Expert

For many of us, weekly and daily schedules are filling up quickly with the hustle and bustle that is so common during this holiday season.

The convenience of fast food can be really tempting for many during this busy time, but there are better, easier, more affordable and healthier ways to feed you or your family without much effort.

If you enjoyed the easy meal prep from last post, you’ll like this one as well.  These chicken fajitas may not have the sizzle that most fajita recipes describe, but it’s delicious and EASIER to prepare than the traditional stove top method – leaving you more time to get those holiday errands done!

Tip:  If you double or even triple this recipe, you’ll have leftovers for lunches or dinners that will allow for some time off from food prep during the busy week!  The chicken can be substituted with your favorite beef fajita meat!

Ingredients
serves 4-6

2 lbs boneless chicken breasts (you can slice or dice chicken if you want)
1 onion, thinly sliced (red or white)
1 red bell pepper sliced
1 green bell pepper, sliced
1 tsp chili powder (increase or decrease to suit taste)
1 tsp cumin
1 tsp smoked paprika
1/2 tsp sea salt
1/2 c chicken broth (you can also substitute with your favorite salsa)
1 lime or lemon, juiced

Toppings:
diced tomatoes
sliced olives
guacamole

Place sliced peppers and onions in bottom of slow cooker. 
Place chicken breasts on top of veggies.
Mix seasonings together and sprinkle over chicken. 
Pour chicken broth and lime juice over chicken.
Cover. 
Cook:  low – 6-8 hours
            high – 3-4 hours
I like to serve this over a bed of lettuce with toppings.  Served in a warm tortilla – if that’s what you prefer – works as well!

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