Slow Cooker - Chicken Fajita

By: Instant Flat Belly Cookbook by Patricia Gilroy

Slow Cooker - Chicken Fajita
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Low Carb, Low Fat
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
2 servings, avocada, boneless, chicken base, cilantro, contributed, cook 370 min, diced tomatoes, easy, fajita seasoning, garlic, lime wedge, low carb, low fat, main course, modern, more than 2 hours, olive oil, onion, prep 10 min, red bell pepper, skinless chicken breasts, slow cook, whole-wheat tortilla, yellow bell pepper

prep icon Prep Time
10 min
cook icon Cook Time
370 min

serving icon Servings
2 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tsp fajita seasoning
  • 1/2 tsp chicken base
  • 2 cloves garlic
  • 2 boneless, skinless chicken breasts
  • 14.5 ounce diced tomatoes
  • 1/2 onion
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1 whole-wheat tortilla
  • 1/4 avocada
  • 1/4 cup cilantro
  • 1 lime wedge
Instructions
  • Mix the olive oil with the fajita seasoning, chicken base, and garlic. Rub mixture into the chicken breasts.
  • Pour half of the tomatoes into the bottom of the inner pot, followed by the onions, chicken breasts, and peppers. Top with remaining tomatoes.
  • Close the lid and keep the vent open. Use the Slow Cook program and the Low setting. Set the timer for 6 hours.
  • When cooked, shred the chicken using two forks.
  • Fill the wrap with the chicken, avocado, cilantro and lime wedge.
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