Ingredients
Scale
- 1 lb (450 g) chicken breasts or beef strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup chicken broth or water
- Juice of 1 lime
- Optional toppings: sour cream, shredded cheese, cilantro, jalapeños
Instructions
- Start by slicing the bell peppers and onions, and mincing the garlic. Prepare the meat by cutting into strips if not already done. Mix spices for a flavorful marinade.
- Combine chili powder, cumin, paprika, oregano, salt, black pepper, and garlic in a small bowl. Rub onto the meat and marinate for at least 15 minutes or overnight for deeper flavor.
- Place the marinated meat in the slow cooker. Add sliced bell peppers, onions, chicken broth, and lime juice. Cover and cook on low for 4-6 hours or high for 2-3 hours until the meat is tender.
- Optional: shred the cooked chicken slightly with forks. Serve fajitas with warm tortillas, toppings, and optional quick-toasted tortillas for extra crispiness.
Notes
- You can substitute chicken with beef strips or portobello mushrooms for a vegetarian version.
- Adjust cooking time if using different types of meat or vegetarian options.
- Marinate the meat for at least 15 minutes, overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg