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