Recipes

Peppers 0806 1500

Easy Crock-Pot Fajita Chicken

Crockpot recipes are easily one of my favorite things. I LOVE coming home from work and being greeted by the smell of dinner already made and NO cooking ahead of me. It’s especially comforting after a long, stressful day to come home to a healthy dinner ready for me to dig into and enjoy… particularly on days like today that call for the company of a glass of vino!

 Easy Crock-Pot Fajita Chicken

 I put this in the crockpot during my lunch break on days that I have time and it is oh so wonderful to come home to in the evenings. The fact that it is Mexican-style Fajita Chicken is just icing on the cake! I looves that Mexican food! šŸ™‚ 

Easy Crock-Pot Fajita Chicken

This little gem was a wedding gift from my aunt. You can steam vegetables, cook rice, saute and slow cook on low or high. Pretty cool! 

Easy, Healthy Crockpot Fajita Chicken

Fun fact about this recipe? It’s actually the hubby’s creation! He’s made this a couple of times and it is peachy keen perfecto! You get lean protein, veggies and complex carbs. Perfect for post-workout! It does need a couple of hours to cook, but it’s awesome because you can just set the crockpot and leave it to cook while you go about your day. I think this crockpot thing may start a new recipe trend… 

Crockpot Fajita Chicken 

Easy Crock-Pot Fajita Chicken
Healthy dinner ready when you get home!


Write a review

Print

Cook Time
4 hr

Cook Time
4 hr

Ingredients
  1. 2-3 lbs. boneless skinless chicken breasts
  2. 1 cup water
  3. 2 15 oz cans diced tomatoes with green chilis
  4. 1 medium green bell pepper, chopped
  5. 1 medium red bell pepper, chopped
  6. 1 medium onion, chopped
  7. 1 1/2 cups uncooked long-grain rice (we used a combination of brown and black rice)
  8. 1/2 – 1 teaspoon crushed red pepper flakes (depending on preference)
  9. 2 teaspoons salt
  10. 1 teaspoon black pepper
  11. 1 tsp Trader Joe’s crushed garlic (about 2 cloves, minced)
  12. 1 tablespoon coconut sugar or Stevia in the Raw
  13. Chopped cilantro for serving
  14. Shredded Mexican cheese for serving if desired
Instructions
  1. Place raw chicken breasts (with fat) in a crockpot set to medium-high for approximately 30 minutes until mostly cooked through.
  2. Remove chicken breasts, trim remaining fat and cube or shred.
  3. Place shredded/cubed chicken back in remaining broth in the crock pot.
  4. Add remaining ingredients (minus cheese and cilantro), combine and cook on medium-high for 3-4 hours (or low for 5-6 hours).
  5. Serve in a bowl (or tortilla wrap if extra carbs are desired) and sprinkle with shredded Mexican cheese and cilantro.
Healthy, Happy & Strong http://welbornfitness.com/

Sharing is caring!
Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInGoogle+share on TumblrShare on StumbleUponPrint this pageEmail to someone

    No Twitter Messages