I love all things Crock Pot. There’s nothing better than coming home after a long day and having your house smell amazing and know that dinner is already done. I probably get a little over-excited about that type of thing, but it makes life easier and much, much healthier. My good friend Alex has been making these weekly and I hear about how good they are each time she makes them. I had to try!
Start by chopping whatever veggies you like in your fajitas. I chose 2 bell peppers, 1 poblano pepper, 1 onion and 2 cloves garlic.
Grease your crock pot with butter or coconut oil & add your chicken.
Add chopped veggies, taco seasoning, and salsa.
Cover with your lid - no need to stir - and cook on low for 8 hours or high for 4 hours. Shred when complete! We served ours over lettuce with guacamole, but you could serve with corn tortillas or lettuce leaves.
- 2 boneless skinless chicken breasts
- 1 large onion - sliced thin
- 2 bell peppers - sliced thin
- 1 poblano pepper - sliced thin
- 2 cloves garlic - minced
- 5 tbsp taco seasoning
- 1.5 c of your favorite salsa
- 2 tbsp coconut oil or butter - to grease bottom of crock pot
- Prepare all veggies and set aside
- Grease crock pot & add chicken breasts to bottom of crock pot
- Add all veggies to the top of the chicken
- Sprinkle taco seasoning over veggies
- Add salsa and cover with the lid
- Cook on low for 8 hours or high for 4 hours
- Shred chicken with a fork when cooking is complete
Howdy! I could have sworn I’ve visited this site before but after going through some of the posts I realized it’s new to me. Anyhow, I’m certainly happy I discovered it and I’ll be bookmarking it and checking back regularly!