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, 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 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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