Ingredients
Scale
- 1 pound boneless skinless chicken breasts or beef strips
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 lime, juiced
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro
- Flour or corn tortillas for serving
Instructions
- Start by rubbing the chicken or beef with chili powder, cumin, paprika, oregano, salt, and pepper. In a skillet, heat one tablespoon of olive oil over medium heat. Sear the seasoned meat for 2-3 minutes on each side until lightly browned.
- Place the browned meat into your slow cooker. Add sliced bell peppers, onions, minced garlic, and a squeeze of lime juice. Drizzle with the remaining olive oil. Mix gently to combine all ingredients evenly.
- Set the slow cooker to low for 4-6 hours or high for 2-3 hours. Let the flavors meld and the meat become fall-apart tender.
- Once cooked, shred the meat with two forks directly in the slow cooker or transfer to a serving dish. Serve with warm tortillas and optional toppings like cheese, sour cream, and cilantro.
Notes
- Use chicken or beef according to your preference; chicken will cook slightly faster.
- For extra flavor, marinate the meat with spices overnight.
- Ensure vegetables are sliced evenly for uniform cooking.
- Consider adding sliced jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free option if using corn tortillas
Nutrition
- Serving Size: 1 fajita (with tortilla and toppings)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg