Slow Cooker Chicken Fajitas
Today I am sharing an easy recipe for Slow Cooker Chicken Fajitas. These are great served in lettuce wraps or over roasted mushrooms. Feel free to add any topping that you have on hand, like grass fed cheese, sour cream, guacamole, or pico de gallo.
Today I am sharing an easy recipe for Slow Cooker Chicken Fajitas. These are great served in lettuce wraps or over roasted mushrooms. Feel free to add any topping that you have on hand, like grass fed cheese, sour cream, guacamole, or pico de gallo.
- Carbohydrate 4.959 g
- Cholesterol 0 mg
- Fat 0.075 g
- Fiber 0.314999985694885 g
- Protein 0.954 g
- Saturated Fat 0.01335 g
- Serving Size 1 1 recipe (922g)
- Sodium 2.55 mg
- Sugar 4.64400001430512 g
- Trans Fat 0.02265 g
- Calories 22 calories
Step-by-step
- Precook the zucchini noodles by lightly steaming them until almost tender.
- Heat 2 Tbsp of butter in a large skillet or medium high heat
- Add the garlic and stir into the butter.
- Add the shrimp and sear for 1-2 minutes per side.
- Add the lemon juice and salt & pepper to taste
- Add the zucchini noodles and toss in the sauce.
Home cooks frequently overcrowd the skillet when cooking shrimp, trapping steam and preventing the development of a proper caramelized crust. To avoid this, sear the shrimp in batches over medium-high heat for precisely one to two minutes per side until they turn opaque and curl into loose 'C' shapes. Adapting traditional pasta dishes for lower carbohydrate diets requires careful management of moisture, particularly when substituting spiralized zucchini for wheat noodles. Zucchini releases a significant amount of water when heated, which can dilute the pan sauce if the noodles are not lightly steamed and drained beforehand. Butter emulsions rely on fat and acid combining smoothly, so whisking the lemon juice directly into the melted grass-fed butter alongside the minced garlic creates a cohesive sauce that coats both the seafood and the vegetables evenly. Swapping the primary vegetable component alters the final texture entirely, trading the firm bite of semolina pasta for a tender, lighter base that absorbs aromatics quickly. Maintaining strict control over the cooking window ensures the shrimp remain tender rather than rubbery.
