Lunch / Dinner
You might think fajitas aren’t really fajitas unless they’re cooked on a grill, but this chicken version sizzles just as much in a slow cooker.
You can also make this recipe using steak. Substitute 1½ pounds of flank steak for the chicken, then brown it just like you would the chicken.
Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side; transfer to a plate.
Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes.
Stir in tomatoes, scraping up brown bits; bring mixture to a boil, then transfer to a 4- to 6-qt. slow cooker. Add chicken and drippings. Cover slow cooker and cook chicken, on high setting, 3–4 hours, or on low setting, 6–7 hours. Transfer chicken to a plate; let rest 5 minutes, then shred into strips.
Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce.
Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, and reserved sauce.
Brown chicken breasts in a hot pan and scrape up browned bits on the bottom to add flavor to the fajitas.
Add canned tomatoes to the onion mixture. Bring to a boil and reduce liquid from tomatoes.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 733mg 30%
Carbs 39g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.