Slow Cooker Chicken Fajitas with Sautéed Onions and Peppers Recipe
A vegan slow cooker fajita recipe loaded with tender plant-based protein, sautéed onions, and bell peppers bursting with flavor.
Ingredients
- 1 lb plant-based chicken substitute e.g., seitan strips or soy curls
- 1 large onion thinly sliced
- 2 bell peppers any colors, sliced
- 3 cloves garlic minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lime
- Fresh cilantro for garnish optional
- Tortillas for serving
Instructions
- Toss plant-based protein, garlic, chili powder, paprika, cumin, oregano, cayenne, salt, and pepper into the slow cooker.
- Cook on low for 5-6 hours until flavors meld and protein softens.
- While slow cooker works its magic, heat olive oil in a skillet.
- Sauté onions and bell peppers until tender and slightly caramelized, about 8 minutes.
- Stir sautéed veggies into the slow cooker 15 minutes before serving.
- Squeeze lime juice over the mixture, garnish with cilantro if desired.
- Serve hot in tortillas with your favorite toppings.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
Vitamins and Minerals (Per Serving)
- Vitamin C: 90%
- Iron: 15%
- Vitamin A: 35%
- Calcium: 10%
- Folate: 12%
Additional Notes/Tips to Enhance Flavor
- Add a splash of vegan sour cream or guacamole for creaminess.
- For smoky depth, toss in a chipotle pepper or smoked salt.
- Use gluten-free tortillas if needed—everyone deserves fajita love.
- Leftovers taste even better the next day (if they last that long).