Fajitas Verde

Servings 4 servings


  • 1 cup salsa Verde
  • 1 large onion diced
  • 1 large red bell pepper de-seeded, de-ribbed, thinly sliced
  • 1 large green bell pepper de-seeded, de-ribbed, thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 12 medium skinless chicken thighs
  • sea salt and freshly ground black pepper to taste
  • 8 to 12 large leaves Romaine lettuce


  • In a large crock cooker, place first 8 ingredients (salsa verde through chili powder); stir to blend well. Sprinkle chicken thighs with salt and pepper then place on top of onion/bell peppers mixture, nestling them down into the slow cooker and allowing the sauce to cover them.
  • Cover and cook on LOW for 6 hours. Remove chicken from crock cooker and shred with 2 forks, discarding the bones. Return shredded chicken to slow cooker and give mixture one final stir. Fill lettuce leaves with fajitas mixture and add desired toppings.


SERVING SUGGESTION: A relish tray of carrot, celery and jicama sticks, cucumber spears, grape tomatoes and whole black olives.
NUTRITION: Per Serving: 310 Calories; 9g Fat; 43g Protein; 13g Carbohydrate; 3g Dietary Fiber; 172mg Cholesterol; 426mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fat. Points: 7
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