Crockpot Fajita Chicken

With spring sports in full swing it is not easy for families to find healthy food on the go without lots of prep and time.  We love this one as it is great and takes no time at all.  And everyone loves some Mexican food when it is fresh and ready to eat at home.

Hail to the simple dinner! A couple key ingredients mixed with balanced seasonings make one of the easiest meals you’ll ever prepare.  Crock Pot Fajita Chicken goes great with a baked sweet potato, over Cilantro-Lime Cauliflower Rice or piled on top of fresh greens for a taco salad. You could most certainly make tacos out of this like I did with my Spicy Cocoa Rubbed Roast leftovers or just hit the lettuce cup default option. Whatever you decide, just make sure to bring plenty of avocado and hot sauce to the dinner table!Crock Pot Fajita Chicken on www.PopularPaleo.comIngredients:
2-2.5 pounds skinless, boneless chicken (breast, thighs or a combination)
1 small onion, sliced thin
4 cloves garlic, minced
2 cups bell peppers, sliced
1 tsp kosher salt
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp chipotle chili powder
14.5oz can of diced tomatoes

Prep: Lay your preferred cut of chicken in the bottom of the crock pot. Slice the onion and bell peppers, mince the garlic. Layer these items over the chicken. Then top with the listed dry ingredients. Pour the diced tomatoes over the top; do not mix.

Fajita Chicken on

Cover and slow cook on high for 4 hours, low for 6 hours.

When the chicken is cooked and shreds easily, use a fork or a pastry cutter to shred the chicken. Mix together for flavorful Fajita Chicken!

This recipe was taken from Popular Paleo.

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