Slow Cooker - Chicken Fajita By: Instant Flat Belly Cookbook by Patricia Gilroy Cuisine Modern Course Main Course Difficulty Easy Duration more than 2 hours Diet Low Carb, Low Fat Cooking Technique Slow Cook Keywords 2 servings, avocada, boneless, chicken base, cilantro, contributed, cook 370 min, diced tomatoes, easy, fajita seasoning, garlic, Instant Flat Belly Cookbook by Patricia Gilroy, 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 Time 10 min Cook Time 370 min Servings 2 servings Ingredients 1 tbsp olive oil2 tsp fajita seasoning1/2 tsp chicken base2 cloves garlic2 boneless, skinless chicken breasts14.5 ounce diced tomatoes1/2 onion1/2 yellow bell pepper1/2 red bell pepper1 whole-wheat tortilla1/4 avocada1/4 cup cilantro1 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. Previous Next