Slow Cooker Chicken Fajitas
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 650 g Chicken breast
- 1 Red pepper (capsicum) (Deseeded and cut into wedges)
- 1 Yellow pepper (capsicum) (Deseeded and cut into wedges)
- 1 Green pepper (capsicum) (Deseeded and cut into wedges)
- 2 Large Onions (Peeled and cut into wedges)
- 2 tsp Oil
- 1 tsp Chilli powder
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/2 tsp Garlic powder
- 1 tsp Sea salt
- 1 tsp Ground black pepper
Method
- Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
- Check the chicken is cooked through before serving. Slice and add back to the peppers.
- NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
- OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
- NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.