Slow cooker recipes are beyond soups, stews and roasts! We place a hefty chunk of chicken thigh fillet in the trusty cooking appliance with veggies, spices and stock till they are cooked and marinated to perfection. All that’s left to do afterwards is shredding the chicken before assembling with tortillas and toppings before we’re left with mouth-watering Mexican fajitas.
Ingredients
- 2 tbsps extra virgin olive oil, plus extra to drizzle
- 1 kg chicken thigh fillets
- 1 medium (200 g) red capsicum, sliced thickly
- 1 medium (200 g) yellow capsicum, sliced thickly
- 1 medium (200 g) green capsicum, sliced thickly
- 1 medium (170 g) red onion, sliced thickly
- 2 cloves garlic, chopped finely
- 2 tbsps chipotle in abodo sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ cup (60 ml) chicken stock
- ¼ cup (60 ml) passata
- 1 tsp sea salt flakes
- 6 flour tortillas
- 2 tbsps coriander leaves
- 1 lime, halved
- Chopped avocado, to serve
- Sour cream, to serve
PICO DE GALLO CHEESE TOPPING
- 1 jalapeño, chopped finely
- ½ small (40 g) white onion, chopped finely
- 1 small (90 g) tomato, seeds removed, chopped finely
- 2 tbps finely chopped coriander
- ⅓ cup (25 g) shredded mozzarella
- ⅓ cup (30 g) shredded cheddar cheese
Steps
Heat oil in a large frying pan over high heat. Cook chicken in batches for 5 mins or until lightly golden. Remove from pan.
Place capsicums, onion, garlic, chipotle, spices, stock, passata and the salt in a 5.5 litre (22 cups) slow cooker; place chicken on top. Cook, covered, on low for 5 hrs or high for 3 hrs, or until chicken can be shredded with a fork.
PICO DE GALLO CHEESE TOPPING
Meanwhile, combine ingredients in a medium bowl; season. Refrigerate until needed.
Carefully transfer chicken to a board. Using two forks, shred meat. Using a ladle, remove 2 cups (500 ml) cooking liquid from cooker and reserve. Stir shredded chicken into the cooker; add a little of the reserved cooking liquid to moisten if necessary.
Scatter topping over the chicken mixture. Cover cooker with the lid and stand for 5 mins until cheese is melted.
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.