Slow Cooker Fajita Chicken


Recipe courtesy of Dr. Bishop (

Delicious fajitas reinvented as a stew!


  • 6 skinless, boneless chicken breasts
  • 2 each red and green peppers
  • 2 jalapeno peppers (optional)
  • 35-g fajita or taco seasoning mix
  • 3 tbsp all purpose flour
  • 430 ml jar chunky salsa, (about 1 3/4 cups)
  • Toppings such as no fat sour cream, grated cheddar, sliced green onions and fresh coriander (all optional)


  1. Slice the chicken into thick strips. Core and seed peppers. Thinly slice. Seed and finely chop jalapenos. Place all in bowl of a slow cooker. Sprinkle with seasoning and flour, then stir to evenly mix. Stir in salsa. Cover and cook on high setting 4 hours or low setting 6 hours.
  2. Spoon fajita mixture into bowls. Top with a dab of sour cream. Sprinkle with a small amount of grated cheese, onions and coriander. Serve with a warm tortilla on the side. This recipe freezes well.


6 serving – count as 3 proteins (group 6). If using a tortilla, add 1 carb (group 5).

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