Slow-cooker chicken fajitas to freeze
Slow-cooker chicken fajitas to freeze

Preparation time 25 minutes

Total time: 7 hours 25 minutes

Ingredients

  1. 1.15 kg (2½ lbs) boneless chicken thighs
  2. 3 coloured peppers, cut into strips
  3. 500 mL (2 cups) corn kernels (fresh or frozen)
  4. 1 red onion, cut into thin strips
  5. ½-1 jalapeño pepper, chopped
  6. 650 mL (2½ cups) store-bought salsa
  7. 30 mL (2 tbsp.) chili powder
  8. 10 mL (2 tsp.) smoked paprika
  9. 5 mL (1 tsp.) oregano
  10. To taste, salt and pepper

Accompaniments

  1. 16 tortillas
  2. 375 mL (1½ cups) grated cheddar or Monterey Jack cheese
  3. 375 mL (1½ cups) minced romaine lettuce
  4. 250 mL (1 cup) sour cream or plain Greek yogurt
  5. 250 mL (1 cup) homemade or store-bought guacamole
  6. 1 lime, cut into wedges
  7. To taste, chopped fresh cilantro

Directions

  1. In a bowl, mix together all ingredients except the accompaniments. 

  2. Divide mixture into two freezer bags (two 4-serving meals). Label bags and place in freezer.

  3. The day before your meal, thaw contents of one freezer bag overnight in the fridge. 

  4. In the morning, place thawed contents in slow cooker.

  5. Cook on low for 7 hours. Break up chicken with a fork.

  6. Serve chicken mixture on tortillas. You'll need half the amounts indicated for accompaniments to top the fajitas.

Chef’s secret

Adjust the level of spiciness to taste by adding more jalapeño pepper or using spicy salsa.

Nutrition tip

For additional protein and fibre, add a can of well rinsed black beans for the last bit of cook time.

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