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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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Toss plant-based protein, garlic, chili powder, paprika, cumin, oregano, cayenne, salt, and pepper into the slow cooker.
  2. Cook on low for 5-6 hours until flavors meld and protein softens.
  3. While slow cooker works its magic, heat olive oil in a skillet.
  4. Sauté onions and bell peppers until tender and slightly caramelized, about 8 minutes.
  5. Stir sautéed veggies into the slow cooker 15 minutes before serving.
  6. Squeeze lime juice over the mixture, garnish with cilantro if desired.
  7. 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).