Slow-cookers can be a fantastic way to have a nice warm meal on the table at the end of a busy day. They are also a great way to pack in plenty of vegetables and flavour and this version of the Mexican classic, chicken fajitas, works great with a slow-cooker.
Nutritional highlights
The cold winter months can bring rise to pesky colds, so its important to keep our immune system up to scratch. Mushrooms are packed full of B vitamins as well a powerful antioxidant called selenium.
Selenium helps to support the immune system as well as preventing cell damage, so this recipe can help support your immune system.
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Ingredients
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 6 hours
- 4 chicken breasts
- 1 tsp chilli powder
- 1 tsp ground cumin
- ¼ tsp oregano
- ¼ tsp paprika
- 400g tinned chopped tomatoes
- 2 bell peppers, chopped
- 1 onion, chopped
- 200g mushrooms, chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh coriander, chopped
For the salsa
- 8 tomatoes (chopped)
- ½ red onion (chopped)
- 1 garlic clove (crushed)
- ½ tsp cumin
- ½ a lime (squeezed)
To serve
- 8 medium tortilla wraps
- ½ iceberg lettuce (shredded)
Method
For the salsa, add all ingredients to a food blender and pulse until well mixed. Avoid pulsing for too long as the mixture can become very runny.
Refrigerate for at least an hour before serving.
Into a bowl, add the chicken breasts, crushed garlic cloves, chilli powder, cumin, oregano and paprika.
Rub the spices into the chicken until well coated.
Into a slow-cooker, add the chopped tomatoes, peppers, onion and mushrooms along with the coated chicken breasts.
Combine together and place on a low heat for 6 hours, stirring occasionally.
Once cooked, using two forks shred the chicken in the mix before topping with fresh coriander.
Serve with tortilla wraps, lettuce and salsa.
Healthy swaps
For a vegetarian option, swap out the chicken for meat-free substitutes, more vegetables (broccoli and cauliflower work great) or tofu!