Batch Cook - Taming Twins

Chinese Style Beef and Broccoli {Slow Cooker Fakeaways}

Sarah Rossi — Tue, 04 Oct 2022 09:30:00 +0000

This is a super simple, warming recipe has just a handful of ingredients but so much flavour. No need to make a trip to the takeaway this weekend because this Chinese Style Slow Cooker Beef and Broccoli dish is our newest fakeaway. Healthy, delicious AND affordable.

I know this is a slow cooker series, and I’ve tested so many slow cooker recipes over the years, but sometimes even I’m impressed about what they serve up!

This Slow Cooker Beef and Broccoli stir fry-style recipe is made with a sticky, tangy, rich Chinese-style sauce and while it tastes like a treat, it’s actually fairly light and quite nutritious.

Plus, slow cooked beef just can’t be beaten for flavour and tenderness.

This is a perfect weekend dinner, you could even serve this up as part of a banquet, alongside my Sweet and Sour Chicken, Chicken Fried Rice, Peanut Butter Noodles with Halloumi or Pork Yuk Sung.

Why you’ll love this Slow Cooker Beef and Broccoli recipe

So easy with just a few ingredients

Delicious, sticky sauce

A homemade is best satisfaction

Sarah’s Notes

Beef and Broccoli is actually a Chinese-American dish, rather than authentically Chinese.

Chinese restaurants first appeared in the United States during the Gold Rush, when over 20,000 migrants moved across from China.

Over the years since, Chinese American restaurants have adapted their dishes and style to use produce available nearby and meet the tastes of local customers. Beef and Broccoli is one such dish. [source].

My slow cooker remake of that recipe is, as always, created with cost, convenience, flavour and nutrition in mind.

Slow Cooker Beef and Broccoli Ingredients

Diced beef – Usually called casserole beef or stewing steak in the supermarkets. No browning necessary
Onion, ginger and garlic – Using frozen or fresh with these ingredients is fine
Low sodium soy sauce – It’s worth buying low sodium here to reduce the salt content
Oyster sauce – This is one of my favourite ingredients for packing in so much flavour
Honey – Runny honey ideally, but just use what you have in
Chinese five spice – From the herbs and spices aisle
Broccoli – Fresh or frozen is fine for this too!

How to make Slow Cooker Beef and Broccoli

1. Add the ingredients to the slow cooker and cook (as per the recipe card at the end of this post).

2. Half an hour before the end, make a cornflour ‘slurry’ to thicken the sauce.

3. Pour the paste back into the sauce.

4. At this stage add the broccoli too and cook for a further 30 minutes. (Or, ideally, boil the broccoli separately and then add – see the recipe card notes.)

Substitutions

Vegetables – Beef and broccoli are a classic combination and go together so well, but feel free to add any other vegetables you like that need using up

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or hob.

Recipe Tips

Marinate the beef

If you want to save time in the morning, you can mix the sauce with the beef the night before and refrigerate until it’s time to cook for extra flavour.

Broccoli timings

This goes in near the end for a more al dente finish, however if you prefer it less solid you can put it in for longer. Or to keep it fresh and green, steam or boil it separately beforehand (see recipe notes).

Thicken the sauce

If your sauce is very runny, don’t worry, you can thicken it at the end of the recipe. Just add some cornflour and water and stir into a paste. This is called a ‘slurry’ (see details in the FAQs).

Serving suggestions

This goes really well with rice or noodles. You could even try my Quick Egg Fried Rice.

More Slow cooker beef recipes…

Beef

Beef Goulash

Slow Cooker Beef

Honey Garlic Beef Noodles {Slow Cooker Recipe}

Slow Cooker Beef

Slow Cooker Beef Stew {with Rich Gravy}

Slow Cooker Curries

Easy Slow Cooker Beef Curry Recipe

FAQs

What other Chinese inspired dishes can you make in the slow cooker?

Try my Slow Cooker Peking Style Duck, Honey Garlic Beef Noodles or Honey Garlic Chicken for starters, or my curry-meet-noodles recipe Chicken Noodles with Curry Sauce or Chicken Chow Mein.

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.

For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

How do you make a cornflour paste (‘slurry’)?

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Beef and Broccoli

With a sticky, tangy, rich Chinese-style sauce, this Slow Cooker Beef and Broccoli recipe is the ultimate fakeaway.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 374kcal

Author Sarah Rossi

Ingredients

For the slow cook:

500 g Diced beef
1 Onion Chopped
1 tbsp Ginger
4 Cloves Garlic
6 tbsp Soy sauce Low sodium
4 tbsp Oyster sauce
4 tbsp Honey
4 tbsp Tomato ketchup
2 tsp Chinese five spice
1/2 tsp Dried chilli flakes (Optional)

To finish:

3 tbsp Cornflour
1 Broccoli head Chopped into bite sized florets

Metric – Imperial

Instructions

Add the slow cook ingredients to the slow cooker. Set the slow cooker to HIGH for 4-5 hours, or LOW for 6-7 hours.
Half an hour before the end of the cooking time, make a cornflour paste slurry and add back to the sauce. Add broccoli at this stage too (or see notes for separate cooking preference).

Notes

Frozen veg: If you prefer to use frozen to fresh, you can do this for the onion, garlic, ginger and broccoli

Vegetables: Beef and broccoli are a classic combination and go together so well, but feel free to add any other vegetables you like that need using up

Marinate the beef: If you want to save time in the morning, you can mix the sauce with the beef the night before and refrigerate until it’s time to cook for extra flavour

Thicken the sauce: If your sauce is very runny, don’t worry, you can thicken it at the end of the recipe. Just add some cornflour and water and stir into a paste

Serving suggestions: This goes really well with rice or noodles. You could even try my Quick Egg Fried Rice

Broccoli timings: Be aware that the broccoli will lose its colour and end up looking a bit washed out and dull after it has been in the slow cooker. Also, it may take longer than 30 mins depending on your slow cooker and the size of the broccoli pieces.

I prefer to steam or boil it for 4 minutes, drain it, and then add to the beef just before serving.

Nutrition

The post Chinese Style Beef and Broccoli {Slow Cooker Fakeaways} appeared first on Taming Twins.

Loaded Potato Skins {with Cheese and Bacon}

Sarah Rossi — Tue, 14 Jan 2020 10:30:04 +0000

These are the ULTIMATE comfort food treat – Loaded Potato Skins stuffed with crispy bacon and cheese are totally delicious and so easy to make.

This is such a basic recipe that has amazing results from such simple ingredients. Perfect for feeding up your family, at a buffet or even just as a snack in the fridge for peckish children (and grownups).

What I love most about Stuffed Potato Skins is that you can adapt this recipe really into whatever filling you like (there are some other loaded potato skin ideas further down).

These transform your plain jacket potato into something special. They’re perfect for a weekend fakeaway style meal or for a special lunch or picnic. You can serve them as a main course with beans and salad, or as a side dish to a bigger meal.

These are my little secret indulgence – make a batch for the freezer and your family will love you forever!

Why you’ll love this recipe

A cheap and easy meal

Family favourite and a big hit with kids

Feels like a treat, better than a takeaway

What are Loaded Potato Skins?

Essentially they are baked potato skins with the cooked potato filling scooped out and mashed up with a variety of different delicious flavours.

They became popular after restaurants began serving them up as starters or side dishes, but I’m here to tell you that they’re SO EASY to make at home, and so worth trying out (you won’t look back).

Loaded Potato Skins (or Stuffed Potato Skins) can be made with leftover baked potatoes or especially made jacket potatoes.

What to put in Loaded Potato Skins

For this recipe we’re stuffing the crispy potato skins with bacon, cheese, mushrooms, spring onion and cream cheese (combined together with an egg), but there are LOADS of ways you can adapt this. Basically throw in what you like!

Some ideas include other kinds of veg or cheese, ham instead of bacon, sour cream, chorizo, chillies, chilli beans… the list is endless. You can make these vegetarian or vegan if you prefer too.

Potato Skins Loaded: Ingredients

Baking potatoes
Olive oil
Bacon
Mushrooms
Spring onions
Cream cheese
Egg – I use medium free range
Cheddar cheese
Salt and pepper

To serve:

Sour cream
Spring onions
Chives

How to make Loaded Potato Skins

Some recipes scoop out all of the potato mash in the middle and just have the crunchy potato skins. You can do that with these if you prefer but I love the gooey, carby comfort of the cheesy mash filling. Plus this way makes a full meal.

1. Bake the potatoes until cooked. Allow to cool slightly and cut in half and scoop out the middle into a bowl. Put the skins back into the oven for 10 minutes to crisp up.

2. Meanwhile, fry the mushrooms and bacon. Add the filling ingredients into the bowl with the potato filing and mash together. Share the mixture into the skins, top with cheese and pop back in the oven for 10 minutes.

Some of my other favourite potato recipes

Make Ahead Tips for Potato Skins

Make a batch of these for the fridge or freezer!

In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving.

Tips for making Stuffed Potato Skins

Leave some skin

Make sure you leave a little of the potato skin behind when scooping out to make sure the ‘shell’ is sturdy enough not to tear.

Substitutions

Choose whichever style of bacon you prefer (smoky or not) or you can use pancetta or something similar too.

If you don’t have any cream cheese, you can omit this OR add more grated cheese, or something to make it a bit smoother like milk, cream or creme fraîche.

Very strong cheddar is best for flavour. A little added mozzarella gives that extra melted stretch.

You can swap sour cream for Greek yoghurt, creme fraîche or mayonnaise.

FAQ

What are the best potatoes for potato skins?

Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.

What can I serve with these Potato Skins?

It depends on how you’re eating them. You could have them as part of a weekend buffet with pizza and garlic bread, or on their own with beans and salad, as a side dish at a party or even as a starter to a bigger meal.

Are Potato Skins gluten free?

Yes, potatoes are naturally gluten free. Your choice of filing will make all the difference to whether the whole dish is gluten free, so check those ingredients first.

Can baked potato skins be frozen?

Yes, you can freeze them. Just defrost them fully before reheating them in either the oven or the microwave.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Loaded Potato Skins (with Bacon and Cheese}

These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food. Melting cheesy goodness baked in a jacket potato.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings People

Calories 318kcal

Author Sarah Rossi

Ingredients

4 Large baking potatoes
1 tbsp Olive oil
250 g Bacon Chopped into small pieces.
250 g Mushrooms Chopped into small cubes.
4 Spring onions Finely chopped.
50 g Cream cheese See notes.
1 Egg Medium free range.
150 g Cheddar cheese See notes.
Salt and peper

To serve:

Sour cream See notes.
2 Spring onions
Chives See notes.

Metric – Imperial

Instructions

Preheat the oven to 220C/425F and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)
Allow to cool slightly.
Cut the potatoes in half and scoop out the middle into a bowl (set aside). Make sure you leave a little behind so that the 'shell' is still sturdy.
Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
Meanwhille, heat the oil in a frying pan and fry the bacon and mushrooms until cooked and crispy.
Add the bacon, mushrooms, spring onions, cream cheese, egg, HALF of the grated cheddar and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.
Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
Serve with the sour cream and the extra chopped spring onions.

Notes

Bacon: I like to use smoky bacon for added flavour. Pancetta cubes would be even better if you’re feeling fancy.

Cream cheese: If you don’t have any cream cheese, you can omit this, OR add more grated cheese or forage frais or creme fraiche or even a little milk or cream. It just adds a smoother texture to the mash but isn’t vital.

Cheddar: Very strong cheddar is best for flavour. Sometimes I like to mix it up and add in some mozzarella for the top sprinkles to make it extra stretchy and cheesy.

Spring onions: These are called scallions/green onions in the USA.

Sour cream: You can substitute this for greek yoghurt, forage frais, creme fraiche or even mayonnaise.

Chives: These make a lovely, tasty garnish but aren’t necessary if you don’t have any.

Nutrition

The post Loaded Potato Skins {with Cheese and Bacon} appeared first on Taming Twins.

Really Easy Steak Pie {with Puff Pastry & Rich Gravy}

Sarah Rossi — Mon, 11 Oct 2021 09:30:32 +0000

This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy. Simply delicious.

Is there anything more comforting, impressive and hearty than a homemade Steak Pie?

This recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.

Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it OK?)

Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too, or eat one, freeze one, as a handy batch cook hack!

Why you’ll love this Beef Steak Pie

Great for batch cooking (eat one and freeze one)

Really easy to make but looks so impressive

The ultimate comfort food meal

How we came up with this recipe

Having a showstopper of a pie up our sleeves for the time of year when comfort food is calling is a MUST for all us home cooks.

But sometimes baking a pie can seem a bit much in our busy lives.

This is exactly why I wanted to make a very SIMPLIFIED pie that ticked all of the boxes for flavour and satisfaction, but also happened to be ridiculously easy to make.

After much testing and testing again, I think we’ve cracked it! All you have to do is fry off your beef, add veggies and flour, then stock to make a sauce.

Simmer it gently for about two hours, then top with pastry and the BEST steak pie is ready for the oven. As easy as pie! (So easy, we can even enjoy this midweek too.)

You can also make the filling in the slow cooker instead if you’d rather. The tips are below for how to do this.

What to serve with Steak Pie

Mashed potatoes or Colcannon
Green vegetables
Boulangere Potatoes
Boiled potatoes
Chips (oh HELLO!)
Parmentier Potatoes
Peas
Extra gravy!

Favourite pies with puff pastry…

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

Chicken

Chicken & Ham Pie {Easiest Ever One Pan!}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Family Dinner Ideas

Best Chicken and Leek Pie {Easy Recipe}

Steak Pie Ingredients Notes

Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Stewing beef – Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here
Onion – I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
Carrots – Again, keep these in quite big chunks as they will be cooking for a long time with the beef
Beef stock – Stock made with a cube is absolutely fine
Puff pastry – As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
Egg – I use medium free-range

How to make Steak Pie

1. Brown the beef in a pan with hot oil for about 5-10 minutes. Add the vegetables until they’re starting to soften.

2. Add the flour and cook for another 5 minutes or so.

3. Add the purée, stock, Worcester sauce and salt and pepper. Put the lid on and cook on a very low heat for about 2 hours, or until the beef is very soft.

4. Spoon the pie filling into a dish and leave to cool if you can. Smooth the pastry over the top, brush with beaten egg and bake for about 30 minutes on 220C/425F.

Substitutions

Shortcrust pastry – I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a puff pastry meat pie.

If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)

Leftovers

Can Steak Pie be reheated? Yes. You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving.

In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.

Top Tips

Type of beef

Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Cooking the filling in the slow cooker

You can prepare your filling this way if you prefer. Simply brown your mince and cook for about 3-4 hours on HIGH. Reduce the liquid to 400ml instead.

FAQs

Can I make this a gluten-free Steak Pie?

Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.

Can Steak Pie be frozen?

Yes! Ideally it’s best to freeze the pie BEFORE it’s been cooked. Then it’ll be lovely and fresh when you come to cook it.

Is Steak Pie British?

Yes. It originates in the United Kingdom and it’s thought to date back centuries, with different variations such as Steak and Ale and Steak and Kidney all making an appearance. I think it began by anything being thrown in a pie they could get their hands on!

WHAT DISH DO I USE?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Steak Pie {Easiest EVER Recipe!}

This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 3

Total Time 1

Servings People

Calories 552kcal

Author Sarah Rossi

Ingredients

For the Pie Filling:

1 tbsp Sunflower oil See notes
700 g Stewing beef See notes
2 Onions Peeled and chopped into big chunks. See notes
4 Carrots Peeled and chopped. See notes
50 g Plain flour
2 tbsp Tomato purée
Sea salt and freshly ground black pepper
600 ml Beef stock made from a cube is fine
2 tbsp Worcestershire sauce

For the Topping:

320 g Puff pastry sheet See notes
1 Egg Beaten

Metric – Imperial

Instructions

Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and stir through everything, cook for 5 minutes.
Add the tomato purée, salt and pepper, Worcestershire sauce and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
NB: Keep an eye on the beef as it cooks. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220°C/425F fan and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect

Beef: You need to use a beef suitable for slow cooking, this is often sold as stewing steak or braising steak. In the US, stewing steak is most commonly known as chuck steak or braising steak

Flour: If you’re in the USA, use all-purpose flour as the equivalent to plain flour

Onions: I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long

Carrots: Again, keep these in quite big chunks as they will be cooking for a long time with the beef

Beef stock: Stock made with a cube is absolutely fine

Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

How to freeze: Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal. You can also freeze the cooked filling on its own and make up the pie on the day you want it

Nutrition

The post Really Easy Steak Pie {with Puff Pastry & Rich Gravy} appeared first on Taming Twins.

Slow Cooker Chicken Fajitas

Sarah Rossi — Tue, 26 Jul 2022 09:30:15 +0000

We all love them, but did you know you can cook them in a slow cooker? I give you.. Slow Cooker Chicken Fajitas. A classic dinner recipe that’s packed with flavour.

Just when you thought fajitas couldn’t get any easier, here is my version of Slow Cooker Chicken Fajitas.

All the usual flavours but even better. Why? You can stick all the ingredients in during the day, ready to serve up at dinner time without any effort at all.

Plus, the ingredients finish up succulent, moist and marinated, and it’s a healthy meal, making this the ultimate midweek dinner.

I love how budget-friendly slow cooker chicken recipes are too, while tasting like there is so much more going on.

You can dress this dish up, serving up with lots of little side dishes for a Mexican-style feast when guests come round, or keeping it simple with rice or wraps when it’s a normal family meal time.

I would love to know how you’ve got on if you try this recipe. Please leave a comment or chat to me over on my social channels – Instagram, Facebook or Tik Tok – to let me know!

You’ll love this recipe because:

All the flavour without the effort

Healthy and satisfying

Can keep side dishes simple or all-out impressive

FAQs about this Slow Cooker Chicken Fajitas Recipe

What should I serve with this dish?

You can serve this with Mexican-flavoured rice or salad, tortilla wraps, guacamole, salsa and sour cream (or plain yoghurt) for a filling feast.

Is this an authentic Mexican recipe?

Interestingly, “fajitas” is actually a TexMex recipe. This is my slow cooker take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.

Can I prepare the ingredients the night before?

Yes! I love this hack when I know a day is coming up that doesn’t have a window for cooking or even prep. I put all of the ingredients in the slow cooker pan, then refrigerate overnight. In the morning, I just have to pop it into the slow cooker and switch on.

Can I freeze the leftovers?

Yes – if you don’t eat it all, freeze the rest for another day (or make double on purpose for this very reason). Or you can reheat the leftovers for lunch the following day.

Do I really not need to add any liquid?

Nope! Enough liquid will come out of the chicken and onions to cook them. (In fact you will probably want to drain some off, see the notes on the recipe.)

Is this spicy?

I’d say medium spice if you use Mild Chilli powder. You could adjust the chilli powder heat and amount to your taste.

Can I make this a vegetarian dish?

If you’re looking for vegetarian fajitas instead, try this recipe: Halloumi Fajitas. It’s honestly sooo good!

Can you recommend a good slow cooker?

My favourite is the Morphy Richards Sear & Stew Slow Cooker, which can be used on the hob too. The best I find for induction hobs is the Lakeland Digital 6.5l Slow Cooker.

Fancy more Slow Cooker recipes?

Lamb Orzo Stew with Feta – Tasty Med flavours

Honey Barbecue Pulled Chicken – Smoky summer flavours

Feta and Tomato Pasta – Light, simple, delicious

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Fajitas recipe. Please rate the recipe using the by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Slow Cooker Chicken Fajitas

Chicken Fajitas cooked slowly allows the flavours to marinate and the meat to become juicy and tender, making it an ideal slow cooker meal.

Course Main Course

Cuisine Family Food, Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 250kcal

Author Sarah Rossi

Ingredients

650 g Chicken breast
1 Red pepper (capsicum) Deseeded and cut into wedges
1 Yellow pepper (capsicum) Deseeded and cut into wedges
1 Green pepper (capsicum) Deseeded and cut into wedges
2 Large Onions Peeled and cut into wedges
2 tsp Oil

For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):

1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper

Metric - Imperial

Instructions

Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
Check the chicken is cooked through before serving. Slice and add back to the peppers.
NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.

Notes

Peppers: The type of peppers used are bell peppers

Nutrition

The post Slow Cooker Chicken Fajitas appeared first on Taming Twins.