Slow Cooker Chicken Fajitas

6 standard portions

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Ingredients

• 1 kg Chicken Breasts (cut into bite size pieces)
• 1 Onion (sliced)
• 4 Garlic Cloves (peeled and chopped)
• 3 Red and or Yellow Peppers (sliced)
• 2 tbsp Tomato Puree
• 3 tbsp Thickening Granules
• 1 tsp Chilli Flakes
• 1 tbsp Cumin
• 1 tbsp Smoked Paprika
• 2 tsp Oregano
• ½ tsp Cinnamon
• 2 tsp Ground Coriander
• 1 tsp Salt

Method

1. Place the sliced onions, peppers, and chopped garlic into the slow cooker.
2. Lay the chicken breast strips on top of the vegetables.
3. Mix up the fajita seasoning in a small bowl and add this to the slow cooker with the tomato puree. Give everything a good stir.
4. Cook on low for 6 hours (4-5 hours on high). Stir in 3 tbsp of thickening granules at the end of cooking or alternatively spoon the chicken fajita mix into a saucepan and add a cornflour paste. Bring to the boil on the hob and allow to thicken.
5. For slow cooker chicken fajita pasta: Cook 200g (dry weight) of pasta and stir into the chicken fajitas for the last 5 minutes for cooking.