By The Bariatric Nutrition Team at Mather Hospital

The fall chill is finally settling in and so are our fall routines. The kids are back in school, the vacation memories have been made and sun is starting to go down earlier and earlier. Thankfully, to combat these long tedious days, there are slow cookers, a wonderful kitchen tool that can cook stews, soups, meats, and more all day at home while you’re at work. There is nothing better than coming home to a nice warm homemade meal! Dust off you slow cooker and try our Slow Cooker Chicken Fajita Salad recipe below!


Slow Cooker Chicken Fajita Salad

Prep time: 15 minutes
Cook time: varies depending on slow cooker setting

4-5     Skinless chicken breasts, thawed
3          Bell peppers (yellow, red, or orange)
1          Onion (yellow or red)
1          Package low sodium taco seasoning


½ cup  Tomatoes, diced
½ cup  White onion, diced
2 Tbsp  Cilantro, minced
*Optional: part-skim mozzarella cheese, shredded


  1. Place liner in slow cooker or spray with non-stick cooking spray.
  2. Slice the bell peppers and onions into strips .
  3. Lay the chicken on the bottom of the slow cooker.
  4. Open taco seasoning packet and sprinkle on top of the chicken.
  5. Layer the peppers and onions on top.
  6. Cook on low for 6-8 hours or on high for 3-4 hours.
  7. Prepare topping by combining tomatoes, white onion, and cilantro, then set aside until further use.
  8. When finished cooking, remove chicken from the slow cooker and slice into strips or shred.
  9. Remove pepper and onion mixture from slow cooker and mix with chicken.
  10. Serve in a bowl as is or over lettuce as a taco salad.
  11. Sprinkle with a onion, tomato, and cilantro topping.
  12. Garnish with shredded part-skim mozzarella cheese and enjoy!