Slow Cooker Fajita Vegetables Food

SLOW COOKER FAJITA VEGETABLES

Steps:

• Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices.
• Cook on Low for 4 to 6 hours or on High for 2 hours.

KAREN'S SLOW COOKER CHICKEN FAJITAS

Steps:

• Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
• Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
• Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
• Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

SLOW COOKER CHICKEN FAJITAS RECIPE BY TASTY

Steps:

• Add half of the sliced peppers and onions to your slow cooker.
• Layer the chicken and coat all sides with taco seasoning.
• Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
• Add the remaining peppers and onions, cover and any remaining lime juice.
• Cook on high for 3-4 hours.
• Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
• Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
• NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
• Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
• Enjoy!

SLOW COOKER CHICKEN FAJITAS

Steps:

• Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
• In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
• Cover and cook on HIGH heat about 2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
• Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
• In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

SLOW COOKER FAJITAS

Steps:

• Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.

SLOW COOKER FAJITAS

Steps:

• 1. Cut meat against the grain into 1/2 diagonal strips.
• 2. Place in the slow cooker.
• 3. Top with onions and peppers.
• 4. In a small bowl, combine garlic, jalapenos, chili powder, cumin, salt, oil, and lemon juice.
• 5. Pour mixture over the meat and veggies.
• 6. Cover and cook on low for six to seven hours.
• 7. Serve on warm flour tortillas with sour cream, shredded cheese, and avocado.

SLOW COOKER CHICKEN FAJITAS RECIPE

Steps:

• Add the bell peppers and onions to the slow cooker. Toss them together with clean hands. Lay over the chicken breast tenderloins. Sprinkle over the salt, pepper, chili powder, garlic, and cilantro. Cut the lime in half and squeeze the juices over everything in the slow cooker. Drizzle over the oil next.
• Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6-8. Do not open the lid during the cooking time.
• Serve on warmed tortillas with desired toppings. Enjoy!

SLOW COOKER CHICKEN FAJITAS

Steps:

• Cut chicken into diagonal strips and place in slow cooker sprayed with vegetable cooking spray.
• Place onion, and bell pepper on top of chicken.
• In a mixing bowl, combine cumin, chili powder, lime juice, and chicken broth, and pour over chicken and vegetables.
• Cover and cook on low for 5-7 hours.
• When serving, spoon several slices of the chicken mixture with sauce into center of each warm tortilla and fold.
• Serve with guacamole, sour cream, lettuce, or tomatoes, or plain.

SLOW COOKER CHICKEN FAJITAS

Steps:

• Mixing all ingredients for fajita seasoning in a small bowl.
• Then slice bell peppers and onions into 1/4-1/2 inch strips.
• Add half of the canned diced tomatoes into the crockpot, and spread evenly at the bottom. Then add half of the sliced bell peppers and onions into the crockpot. Sprinkle 1/2 of the fajita seasoning on top.
• Add Chicken breasts on top of the vegetables, and sprinkle another 1/2 of the fajita seasoning. Top with the rest of diced tomatoes.
• Add the rest bell peppers and onions.
• Seal the lid of the crockpot. Cook it on HIGH for 3-4 hours, or LOW for 6-8 hours. When it's done, you can either cut the chicken into strips or shred it.
• Spoon the chicken, onions and peppers into hot tortillas. Squeeze lime juice and garnish with optional cilantro, avocado and sour cream. Serve and enjoy!

SLOW COOKER SHREDDED BEEF FAJITAS

Steps:

• Place beef strips in bottom of slow cooker and add onion slices on top. In a small bowl mix the can of fire-roasted tomatoes with 3 tablespoons of homemade fajita seasoning. You can also use a packaged fajita or taco seasoning if you prefer. Pour tomato mixture over the onions and beef. Cover and cook on low for 5 - 6 hours or until beef is just about fork tender.
• Add the sliced pepper strips, and cook another 30 minutes or until the meat is fork tender and falling apart and the peppers are tender-crisp.
• Shred the meat if needed and serve in tortilla shells with your favorite toppings.