Slow Cooker Chicken Fajitas

A few weeks ago, my mom and I each wrote about the benefits of using a slow cooker during the summer. While I already knew that using a slow cooker was a great way to eat delicious warm meals without heating up the apartment, I have since learned a new benefit that will have me reaching for my slow cooker some more.

My hubby recently started a new job and he works different shifts, including an afternoon shift from 3-11, which prevents us from being able to eat dinner together. I would hate to be in his position, eating microwaved leftovers after a long day.

With that in mind, I tried searching for fresh, yummy meal ideas for couples in our position. While there were lots of meal ideas for people working shift work, I couldn’t find anything specific for couples in our position where one spouse is eating at a (relatively) normal time and the other is eating dinner closer to midnight.

The slow cooker seemed like a logical solution – not only would I guarantee that I’m still eating well when my hubby isn’t at home (it sometimes feels silly to make a big meal just for myself), I could flick the slow cooker to “keep warm” so that my hubby could also eat a warm, yummy meal when he gets home. It seems like a win-win.

Yesterday was the first day I put my plan into action and I decided to make chicken fajitas. I wanted to share!

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Ingredients

  • 2 Chicken Breasts
  • 1 can diced tomatoes
  • 1 can corn
  • ½ onion (yellow)
  • Peppers (I cut up one red and one yellow)
  • Mushrooms (I used about 8 small mushrooms)
  • 2 garlic cloves
  • ¾ tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 tsp. chili pepper flakes
  • ¾ tsp. pepper
  • 1 tsp. salt
  • Tortillas
  • Cheese (I bought a nacho blend for some extra flavor)
  • Toppings (Sour Cream, Cilantro and Guacamole)

Directions

1)      Fill bottom of slow cooker with half of tomatoes, corn, peppers, and mushrooms.

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2)      Place the chicken breasts on the vegetables and top with a mixture of paprika, cumin, coriander, chili pepper flakes, and salt and pepper.

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3)      Once coated, add the remaining tomatoes, corn, peppers, mushrooms, and garlic.

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4)      Cover and cook on high for 4 hours (it seemed like it would have been ready after about 3 hours but I wasn’t ready to eat yet). I cooked on a high setting because I forgot to prep until later in the day but you could also prep earlier and cook on low for 6-8 hours.

Once done, you can cut the chicken into strips; I opted to shred the chicken instead (I love shredded chicken!). You will also need to drain out some of the extra tomato liquid.

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5)      Add to tortillas. I added some cheese into the tortilla and wrapped mine up more like a burrito for easy eating.

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6)      Top as desired. As you can see in my first picture of the final meal, I topped with some sour cream, cheese, and cilantro. I also added a couple spoonfuls of guacamole to dip my fajitas into.

Not only did I eat a delicious, filling meal, but I felt great knowing that my hubby would get to enjoy the same meal when he got home. He was equally excited!

My hubby is on day shift this week but I look forward to sharing more slow cooker meals for future afternoon shifts.

Kim

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