Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken breasts, sliced into thin strips
- 2 bell peppers, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 tbsp. olive oil
- 2 tbsp. fajita seasoning
- 1/4 cup chicken broth
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, toss the chicken, bell peppers, onion, olive oil, and fajita seasoning together until well coated.
2. Pour the chicken broth into the bottom of the slow cooker.
3. Add the chicken and vegetable mixture on top of the chicken broth.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
5. Warm the tortillas in the microwave or on a hot skillet.
6. Serve the fajita mixture on the warm tortillas with desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
8-10 fajitas
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 30g
Protein: 27g
Substitutions for ingredients:
- Beef or shrimp can be substituted for chicken
- Any color bell pepper can be used
- Vegetable broth can be used instead of chicken broth
- Corn or whole wheat tortillas can be used instead of flour tortillas
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture
- Use a different seasoning blend, such as taco or chili powder
- Make a vegetarian version by omitting the chicken and using extra vegetables or tofu
Tips and tricks:
- To save time, slice the vegetables and chicken the night before and store in the refrigerator until ready to use.
- For extra flavor, marinate the chicken in the fajita seasoning and olive oil mixture for a few hours before cooking.
- If the mixture is too watery, remove the lid of the slow cooker for the last 30 minutes of cooking to allow some of the liquid to evaporate.
Storage instructions:
Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fajita mixture in the microwave or on the stove until heated through.
Presentation ideas:
Serve the fajitas on a large platter with the tortillas and toppings arranged around the edges.
Garnishes:
Fresh cilantro, lime wedges, and sliced jalapenos
Pairings:
Mexican rice, black beans, or a side salad
Suggested side dishes:
Chips and salsa, guacamole, or a fruit salad
Troubleshooting advice:
- If the vegetables are still too crunchy after cooking, slice them thinner or cook for a longer period of time.
- If the mixture is too dry, add a splash of chicken broth or water to the slow cooker.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken.
- Use a food thermometer to ensure that the chicken reaches an internal temperature of 165°F.
Food history:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak, which could be tough if not cooked properly. The workers would marinate the steak in lime juice and spices, then cook it over an open flame and serve it with tortillas and vegetables.
Flavor profiles:
Savory, slightly spicy, and tangy from the lime juice
Serving suggestions:
Serve the fajitas family-style, with everyone assembling their own tortillas with their desired toppings.
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Region: Mexican