When your refrigerator is practically empty except for a bunch of bell peppers, tortillas and a few limes that have seen better days you don’t have much of a choice but to get your fajita on. And that is exactly what I did. Hands-off-style by letting my magical slow cooker do all the work for me.
Into the pot went a little chicken broth, a lot of lime juice and cornstarch to thicken up the juices so they aren’t too watery, plus lots of seasonings: chili powder, oregano, cumin, smoked paprika and the optional cayenne pepper for you spicy lovers.
For vegetables there’s red and green bell peppers, onions and garlic. Not to forget the boneless chicken breasts.
The chicken breasts go into the crockpot whole, in their entirety, and are shredded or cut into bite-sized pieces near the end when fully cooked. They go back into the pot to soak up the juices making it double delicious.
Slow cookers are magical for the way they tenderize meat. They cause chicken to fall apart at the touch especially when lime juice is involved, a super meat tenderizer.
The shredded chicken and chunky veggies get tucked into warm flour tortillas and topped with the works. Another squeeze of lime, sharp cheddar, salsa, sour cream, guacamole and whatever else your little heart desires.
- ⅓ cup chicken broth or water
- ½ cup fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cayenne pepper, optional
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 + ½ pounds boneless chicken breasts
- 1 large green bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 large yellow onion, cut into thick slices
- 2 cloves minced garlic
- For serving:
- flour tortillas
- shredded sharp cheddar or monterey jack
- sour cream
- lime wedges
- In a 4 or 5 quart slow cooker whisk the broth, lime juice and all the spices together including the salt and pepper.
- Add half the chicken breasts and then half the peppers and onions then the rest of the chicken topped with the rest of the peppers, onions and garlic.
- Cook on high about 4 hours or low 6 - 7.
- Remove the chicken breasts to a cutting board and let them sit 10 minutes before slicing or shredding into bite-sized pieces.
- Mix them back into the pot and let them cook another ½ hour or so without the lid on. The chicken will soak up the juices and any extra will cook off.
- Pile on warm tortillas and garnish with your choice of toppings.
Leave a Reply