As we transition into fall, it’s time to bring the slow cooker back out. Don’t get me wrong, I use my Instant Pot year-round. Pairing this versatile multi-cooker with a Mexican Classic makes for a perfect match. While you will miss the signature fajita sizzle, this low and slow method simplifies the process producing juicy chicken and tender veggies.
Recommendation: I highly recommend an Instant Pot if you are on the lookout for a multi-cooker appliance. It is extremely versatile and convenient.
While flash searing the chicken is optional, it will add more depth to the dish and keeps those chicken thighs tender This is where the Instant Pot shines as a multi-cooker. You’ll be able to save time and pans.
It’s vital to follow the placement order when adding ingredients to the slow cooker. The peppers will not overcook on top and are gently steamed until you toss the sliced chicken back into the slow cooker.
Use the extra juices to make beans and rice. I hate waste and this fajita broth is worth pairing with a side.
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