Delicious Fajitas That Cook Themselves (Slow Cooker & Pressure Cooker Recipe)

Posted by Kelli Jennings on


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 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 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 mitt.

In case you’re picturing mush and soups for dinner, you may want to give your slow 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


  •  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


  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!


If you think slow 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 simply 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.


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.

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.

Fuel Your Adventure. Nourish Your Body.

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