Emily especially enjoys entertaining in the summer, which is why I like to keep the menu simple, yet delicious – so we can spend more time with our guests and less time in the kitchen.

This recipe is one of my favorite “go-to” meals for summertime gatherings with family and friends. Everything can be done in advance, so all you’ll need to do is throw everything on the table and allow guests to fill their plates with their favorite fajita fixins and sides. Simple, yet super satisfying!

Serves 8

2 lbs. (900g) chicken breasts

4 bell peppers, sliced

1 red onion, sliced

2 tbsp. honey

1 tbsp. olive oil

1 lime, juice

1 tbsp. chili powder

1 tbsp. cumin

1 tbsp. paprika

1 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

1 cup chopped tomatoes

What you need to do

1.Place half of the sliced peppers and onion in the slow cooker. Layer the chicken and coat with honey, olive oil, lime juice, all the seasonings and chopped tomatoes.
2.Lastly, add the remaining peppers and onions and cook for 4 hours on high.
3.Remove the chicken and shred it with a fork, then return it in in the slow-cooker. Mix well and cook for another 10 mins. on low.
4.Assemble fajitas and enjoy.

I HIGHLY recommend warming your tortillas. Not only do warm tortillas become softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. 

We actually use raw tortillas we find at Walmart and cook them fresh on a hot skillet.  They are delicious and really elevate the experience.

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