Chipotle Chicken Citrus Fajitas
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Slow cooker meals are a great set-it-and-forget-it dinner option for busy weeknights and weekends. Personally, I love the idea of dumping a bunch of ingredients into my slow cooker and letting them cook away while I go about my day. All that’s left to do is plate it up when I’m hungry. It doesn’t get easier than that!
Chicken fajitas are a meal that most adults and kids love, but chopping and slicing chicken and vegetables can be time consuming. Thankfully, Heinen’s takes care of these tasks with their assortment of pre-sliced produce ranging from peppers to cabbage slaw. If you find slicing soothing (like me) you can also find the freshest whole produce at Heinen’s for your slicing pleasure.
Pro Tip: If you like to slice your own veggies but don’t have time do it in the moment, chop everything the night before and store in Ziploc bags, so it’s ready to go!
The best thing about these chicken fajitas is that they can be enjoyed on their own! If you want a more complete meal, top the fajitas with my homemade strawberry pineapple salsa and serve my crunchy cabbage slaw on the side. Diced avocado, rice and black beans are also delicious additions.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Chipotle Chicken Citrus Fajitas
Servings: 8
Ingredients
For the Fajitas
- 6 boneless skinless Gerber chicken thighs
- 1 cup Red Jacket 100% real strawberry juice
- 7 oz. can of chipotle chilies, with adobo sauce
- 4 cloves garlic, minced
- ½ red onion, diced
- 1 Tbsp. oregano
- 1 Tbsp. cilantro
- 1 Tbsp. onion powder
- ½ Tbsp. cumin
- Juice of one lime
- Juice of one lemon
- Flour tortillas (optional)
For the Strawberry Pineapple Salsa
- 2 cups pineapple, diced
- 1 cup Driscoll’s strawberries, diced
- ½ red onion, diced
- 1 jalapeno, seeds removed and diced
- 4 cloves garlic, minced
- Juice and zest of one lime
- Juice and zest of one lemon
- ½ cup chopped cilantro (optional)
- Salt, to taste
Cabbage Slaw
- 2 cups red cabbage, shredded
- 2 cups Napa cabbage, shredded
- 1 cup radish sticks
- ½ cup cilantro
- Juice of one lime
- Salt, to taste
Additional Toppings
- Red Pepper
- Yellow Pepper
- Green Pepper
- Avocado
- Basil
Instructions
- Rinse the salt and pepper off of the chicken thighs.
- Spray a large nonstick skillet with Heinen’s olive oil spray and sear the chicken for 3 minutes per side. This step adds more flavor to the chicken fajitas. Do not crowd the chicken in the pan.
- While the chicken is browning, add all of the remaining fajita ingredients to a large mixing bowl to create the citrus sauce.
- Add the browned chicken to the slow cooker. Pour the citrus sauce over top. Cover and cook on low for 4 hours, or high for 2 hours.
- One hour before the chicken is done, make the strawberry pineapple salsa. The longer it sits in the fridge the more the flavorful it becomes.
- Add all of the salsa ingredients to a mixing bowl and toss until everything is coated with the lemon and lime juice. Place in the fridge while the chicken finishes cooking.
- Combine all of the slaw ingredients and toss to coat.
- When the chicken is cooked, shred it with the chipotle chilies in the slow cooker and serve!
I serve mine in a soft flour tortilla along with the strawberry pineapple salsa, raw peppers, red onion and a side cabbage slaw.
Note: Chicken breasts will also work for this recipe. I prefer thighs because they typically have more flavor and easily shred in the slow cooker.
