Lunch / Dinner
Chicken Fajitas with Green Chile Salsa
Craving char-grilled summer specialties? If you don’t have access to a grill or nice enough weather just yet, use your trusty slow cooker to prepare indoor versions.
The seasons are a-changin’, and grilled fajitas probably sound better than most of the comfort food you’ve eaten for months. You might be surprised, but your slow cooker can handle your summer favorites, too.
Fajitas are usually all about the char from the grill. Bring that essence to this dish with a spice blend featuring smoked paprika. Rub it on bone-in chicken, which will stay super moist as it cooks with the chiles and tomatillos.
FOR THE SEASONING, COMBINE:
FOR THE FAJITAS, PLACE:
FOR THE SALSA, PURÉE:
TO SERVE, SPREAD:
For the seasoning, combine chili powder, paprika, garlic powder, cumin, coriander, dried oregano, 2 tsp. salt, 2 tsp. black pepper, and cayenne.
For the fajitas, place Anaheims, poblanos, banana peppers, tomatillos, and garlic cloves in the bottom of a 6- to 8-qt. slow cooker. Rub chicken with seasoning; arrange on chiles in slow cooker.
Cover slow cooker and cook on high setting, 3 hours. Remove chicken and chile mixture from slow cooker. Drain chile mixture through a sieve, reserve 1 cup liquid, and set chile mixture aside. Remove chicken from bone, then pull into large chunks using two forks. Return chicken to slow cooker with ½ cup reserved liquid.
Add bell peppers and onions to slow cooker; cover and cook on high setting until bell peppers are crisp-tender, 1 hour. Add remaining ½ cup liquid if chicken seems dry.
For the salsa, purée chile mixture with cilantro, lime juice, and fresh oregano in a food processor or blender until smooth; season with salt and black pepper.
To serve, spread salsa on tortillas; top with chicken and bell pepper mixture. Serve fajitas with sour cream, cheese, jalapeño, and limes.
Per fajita (without toppings)
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 109mg 36%
Sodium 971mg 40%
Carbs 40g 13%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.