Home PageDaily NutritionWednesday’s Healthy Fuel Recipe: Fajitas that Cook Themselves – Cook Smart, Train More

I am not trying to start any heated debates today, promise. I will concede from the start the that grill is the king of summer cookery. I get it, I use it, and I love it. But, it’s the slow cooker or pressure cooker that’s made me a better rider and runner.

That’s right. While any grilling home chef has to spend time nursing their food so it doesn’t burn, a slow cooking or pressure cooking athlete can set his dinner to cook, choose low or high, and take off on a ride.

In my case, it may be a ride or run on the trail right outside my door, or a ride with my kids and their friends in the street. Either way, when dinner cooks itself, I have more time for fun and training. Evenings become less hectic. And I can get outside without an oven mit.

In case you’re picturing mush and soups for dinner, you may want to give your cooker another try. You can cook

most anything in a slow cooker. It’s not just for stews and chili anymore. This week, we’re freeing up some time and then recovering from a great evening ride with delicious fajitas!

Recipe of the Week: Delicious Slow-Cooker Fajitas

Tools:

I use this Instant Pot for 85% of my cooking these days. It’s a slow cooker & an electric pressure cooker, so either way, dinner is done!

Ingredients:

  •  2 lbs boneless skinless chicken breast halves or thighs (organic and cage-free if possible), cut into strips (or, if shredded chicken is desired, put in slow cooker whole rather than cut)
  • 1 (14.5 oz.) can diced tomatoes with green chilies
  • 1 each red, orange, and yellow bell pepper, sliced (or any colors you want, really)
  • 1 large red onion, halved and sliced
  • 4 cloves garlic minced
  • 2.5 tsp chili powder (preferably chipotle)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • 3/4 tsp pepper
  • 2-3 Tbsp lime juice
  • 1 Tbsp honey
  • 8 corn tortillas
  • Desired toppings such as salsa, natural sour cream, guacamole, or cilantro

Instructions – Slow Cooker:

  1. Layer 50% of the canned tomatoes, peppers, onions, and garlic (in that order) in the slow cooker. Top with chicken.
  2. Meanwhile mix chili powder through pepper. Sprinkle half of this seasoning on chicken.
  3. Repeat layering process with all vegetables and spice mix.
  4. Cover and cook on high for 4 hours or low 6-8 hours (depending on how much time you have to ride).
  5. If shredding chicken, remove chicken from pot and shred.  Also, ladle out as much liquid as possible and discard or save for another use.
  6. Combine lime juice and honey. Add to slow cooker along with chicken (if removed). Mix ingredients, adding salt and pepper if desired.
  7. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in slow cooker with tortillas on it for 5 minutes or so – they will become moist & warm!

Instructions – Electric Pressure Cooker (Instant Pot):

  1. Place chicken on the bottom of the pot. Mix garlic cloves through black pepper with 1/4 cup chicken broth (or water) and tomatoes w/green chili. Add 50% of this to pot.
  2. Place peppers and onions on top of chicken. Pour in remaining 50% of seasonings.
  3. Cover and cook on high pressure for 10 minutes (14 if thighs are frozen) IF chicken cut to strips, and 15-20 if chicken thighs are whole (20 for frozen). Allow to de-pressurize.
  4. Pull out chicken and shred, if needed. Also, pour out as much liquid as possible and discard or save for another use.
  5. Combine lime juice and honey. Add to pot along w/ any ingredients removed. Mix ingredients, adding salt and pepper if desired.
  6. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in slow cooker with tortillas on it for 5 minutes or so – they will become moist & warm!

Comments:

If you think slow cookers and pressure cookers are out-dated, over-rated, or too complicated (I think Don King just hacked my post), you ought to give one another try.  They are amazingly simple time savers that de-stress dinner time and allow for wonderfully healthful meals.  They can make cooking for a family easy.  Or, by simply doubling your recipe, you can provide freezable leftovers that make dinner even easier the next time you want fajitas.

Interested?

Here’s more recipes to get you going with slow cooking:

Both meat-based and vegetarian recipes can be used to keep dinners “light at night.” Simply omit any extra grains/carbohydrates most nights and load up on additional vegetables on the side of these recipes.  For more information on my dinner strategies and recommendations for optimal cycling weight and health, see this post.

And, if you want to read or hear how my Instant Pot has changed my life, it’s well-documented here and here (podcast).

Again, the best reason to love a slow cooker? More time for fun.  That’s right…dinner’s cooking itself, so go ahead and keep pedaling, running, and playing.

Nourish Your Body. Fuel Your Adventure. Want more training fuel recipes? Of course you do! You can have your own Apex Nutrition Plan: Everything you need to meet your strength to weight ratio goals, everyday nutrition for overall wellness, health, and recovery, training nutrition for optimal performance, concise advice for supplements, and easy strategies to stay hydrated. Choose a Instant Download Plan & customize it yourself (starting @ $40), or choose a Custom Plan and Kelli will create your entire nutrition packet and meal plan just for you (starting @ $135). And, as a Fuel Right Blog reader, you can claim a 15% discount on Instant Download Plans by using coupon code: fuelrightblog . You’ll be on your way to meeting your goals in no time!  

 

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