Slow Cooker Chicken Fajitas
You may have noticed that we are not professional photographers. It's definitely a work in progress for us! When we started this blog, we used our old point-and-shoot cameras to capture pictures of our meals. We really were only photographing our food for each other because we never thought that anyone else would look at this blog. Even after a couple of photography classes and food styling classes, it's still so hard to make food made in the crock pot look appetizing. It tastes amazing, but it's just so hard to make it look good! So even though the chicken/pepper/onion mixture in the tortillas might not look that good, I promise that it's absolutely divine!
You may have noticed that we are not professional photographers. It's definitely a work in progress for us! When we started this blog, we used our old point-and-shoot cameras to capture pictures of our meals. We really were only photographing our food for each other because we never thought that anyone else would look at this blog. Even after a couple of photography classes and food styling classes, it's still so hard to make food made in the crock pot look appetizing. It tastes amazing, but it's just so hard to make it look good! So even though the chicken/pepper/onion mixture in the tortillas might not look that good, I promise that it's absolutely divine!
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 teaspoons chili powder
- 2 tablespoon vegetable oil
- 1 medium onion sliced
- 2 teaspoons cumin
- 1 pound boneless skinless chicken breasts cut into strips
- 1 (15 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 large bell pepper seeded and sliced
- 12 flour tortillas warmed to serve
- Carbohydrate 68.7307624654617 g
- Cholesterol 52.61671492 mg
- Fat 14.0957017460032 g
- Fiber 5.70541929273751 g
- Protein 31.9868906796402 g
- Saturated Fat 2.74248460599151 g
- Serving Size 1 1 Serving (407g)
- Sodium 960.367394766643 mg
- Sugar 63.0253431727241 g
- Trans Fat 0.888643705885292 g
- Calories 540 calories
Step-by-step
- Spray slow cooker with non-stick cooking spray.
- Place all ingredients in slow cooker and mix gently, until all spices are incorporated.
- Cook on low for 4-6 hours or high for 2 hours.
- Serve with tortillas, shredded cheese, pico de gallo, and guacamole.
Vibrant strips of chicken and charred edges of bell peppers release aromatic steam carrying toasted cumin and pungent garlic the moment the slow cooker lid is lifted after six hours of low heat. Originally developed as a resourceful borderland cooking tradition utilizing skirt steak and open-flame grills, modern adaptations successfully leverage moisture-sealed appliances to tenderize lean poultry without sacrificing savory depth.
- Scale the ingredient quantities precisely by maintaining a one-to-one ratio of sliced alliums to protein, ensuring the slow cooker retains enough empty headspace for proper steam circulation rather than boiling the contents in pooled liquid.
- Cut boneless skinless chicken breasts into uniform half-inch strips before adding them to the ceramic insert, which guarantees even heat penetration and prevents thicker sections from remaining undercooked while thinner edges dry out.
- Drain the canned diced tomatoes and green chilies thoroughly through a fine-mesh sieve for ten minutes if reducing the batch size by half, preventing excess canning liquid from diluting the concentrated chili powder and dried oregano.
- Set the appliance to low heat for four to six hours rather than high heat, as prolonged gentle denaturation keeps the muscle fibers tender and absorbent of the surrounding vegetable juices.
- Store leftover chicken and pepper mixtures in airtight glass containers for up to three days at four degrees Celsius, reheating gently in a skillet over medium-high heat with a splash of water to restore moisture before wrapping in warmed flour tortillas.
Proper scaling prevents the ceramic insert from overcrowding, which stops vegetables from steaming instead of softening properly. Adjusting seasoning proportions ensures each bite maintains structural integrity and robust flavor profiles.
