Hello! It’s been a while since I’ve posted. We’ve been busy with school, work and many appointments.
We were supposed to have chicken fajitas for dinner last night, but it didn’t go as planned and since I woke up ar 4:30 am (3.5 hours of sleep – thanks pets!), I thought I’d prep fajitas for this evening.
I mostly followed this recipe by Healthy Fitness Meals but changed it a bit. Read my notes below.
We used two large chicken breasts, which, after prepping, I thought was too much. I cut them into strips to marinate.
I sliced the three bell peppers and added it to the bag to marinate with the chicken strips.
- I thought three bell peppers were a little too much, so I will probably use only two next time. I used two yellow and one red – we aren’t a fan of green bell peppers.
Because we had a lot of chicken strips and added the bell peppers, we doubled the marinade mixture.
- We added 2 tablespoons of paprika and at three end we thought that it could have used more.
I initially tried mixing the chicken and the bell peppers in a zip lock bag, but it was a little too full, which made it difficult, so I ended up mixing it in a bowl.
To save space, and since I already used the zip lock bag, I transferred the coated chicken and bell peppers back to the bag and refrigerated it for 7 hours.
After marinating for 7 hours, I added it to my slow cooker, along with the sliced onions and 1-1/3 cups of orange juice.
- I used a yellow onion. I could have added the onion to the mix to marinade with the chicken and peppers. I’ll try that next time.
Since I pre-sliced the chicken, I cooked it on LOW for 3 hours.
- The internal temperature for chicken is 165°F or higher.
- Chicken breasts tend to dry out if you cook them too long and/or leave them in the slow cooker on the “warm” setting. My suggestion is to transfer it to a bowl when it’s done – I learned my lesson, lol.
We added cheese, tortillas, and sour cream. And it was so delicious!
If you try this recipe, please head over to Healthy Fitness Meals website and leave a review!