If you’re a fajita fan, then you simply must try this slow cooker pulled chicken fajita recipe. With its cheesy topping and spicy filling, they’re easy to make and even easier to eat!
This recipe is from our cookbook The Year Round Slow Cooker, available wherever good books are sold, RRP $39.99.
Love Mexican recipes? Try a few of our Mexican recipes for dinner this week.
Ingredients
Pico de Gallo cheese topping
Method
1.Heat oil in a large frying pan over high heat. Cook chicken in batches for 5 minutes or until lightly golden. Remove from pan.
2.Place capsicums, onion, garlic, chipotle, spices, stock, passata and the salt in a 5.5-litre (22-cup) slow cooker; place chicken on top. Cook, covered, on LOW for 5 hours or HIGH for 3 hours, or until chicken can be shredded with a fork.
Pico de Gallo cheese topping
3.Meanwhile, combine ingredients in a medium bowl; season. Refrigerate until needed.
4.Carefully transfer chicken to a board. Using two forks, shred meat. Using a ladle, remove 2 cups (500ml) cooking liquid from cooker (see Tip) and reserve. Stir shredded chicken into the cooker; add a little of the reserved cooking liquid to moisten if necessary.
5.Scatter topping over the chicken mixture. Cover cooker with the lid and stand for 5 minutes until cheese is melted.
6.To serve, warm tortillas following packet directions; fill with chicken mixture, scatter with coriander leaves and finish with a squeeze of lime. Serve with chopped avocado and sour cream on the side. Chicken mixture suitable to freeze.
Chicken mixture suitable to freeze.
The amount of liquid produced with be dependent on the water content of the vegetables. Serve any remaining cooking liquid as a warm broth to dip the fajitas in.
Note
