Slow-cooked chicken fajitas

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 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.

Ingredients list

(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!