Fajitas are a grilled meat usually accompanied with onions and bell peppers and served on a tortilla. At most restaurants they’ll serve the meat and veggies to you on a sizzling plate. You then assemble the ingredients on to the tortilla yourself with as much extra cheese and guac your heart desires.
This is the cheat way of making this Tex-Mex (Texan/Mexican) meal in the slow cooker. It’s super easy to prepare with plenty of time to let the flavours come through. I know peppers are a bit pricey at this time of the year so I used frozen pre-cut peppers which worked just the same. Not only was it cheaper but it made prepping this meal even more effortless.
Ingredients
- 2 chicken breasts
- 1 can of diced tomato
- 1 onion, sliced into strips
- 2 bell peppers, any colour, sliced into strips
- 4 cloves of garlic, diced
- 2 teaspoons of cumin
- 2 teaspoons of chilli
- 1 teaspoon of paprika
- 1/2 teaspoon of oregano
- Salt and pepper to taste
- 1 small lime
- 2 tablespoon of honey
- 6 Tortillas
- Shredded cheese
- Optional: Sour cream, guacamole, or fresh salsa as condiments, chopped parsley to garnish
Method
- Place peppers, onion, and can of tomatoes into a slow cooker. Place chicken breasts on top and sprinkle on the diced garlic, herbs, and spices. Stir to combine with tomatoes and veggies.
- Slow cook for three hours on high.
- Once chicken is cooked, scoop out as much excess watery liquid as you can (avoid scooping out tomato and veggie chunks), then shred the chicken by pulling it apart using two forks.
- Squeeze the juice of one lime and add the honey. Stir to combine.
- Leave to cook for an extra 30 minutes without the lid on for the sauce to further reduce
- Serve on warmed tacos with your choice of fillings such as cheese, sour cream or guacamole.