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Crock Pot Chicken Fajitas

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 15 ounce jar diced tomatoes
  • a red orange, yellow and green bell pepper, cut into strips
  • 1 large onion sliced
  • 5-6 celery stalks cut into strips
  • 4 cloves fresh garlic minced
  • 1 jalapeno sliced
  • 2 tsps ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 Tbsp fresh squeezed lime juice
  • 1 Tbsp raw honey
  • 3 Tbsps avocado oil or extra virgin olive oil, divided
  • a small bunch of fresh parsley or cilantro to garnish
  • lime slices to garnish
  • 6-8 sprouted grain tortillas optional
  • 1 cup cooked brown rice optional

Instructions

  • Place the chicken in a medium Ziploc bag, or glass bowl together with 2 Tbsps oil, lime juice, honey, and all seasonings. Gently combine the contents until the chicken is really well coated.
  • Refrigerate overnight, if time allows or at least 4 hours.
  • Lightly brush the bowl of a slow cooker with a teaspoon of oil. Place the marinated chicken breasts inside, then add jarred tomatoes with juice and spread into an even layer as shown.
  • In a large bowl, combine the sliced bell peppers, celery, onion, garlic, jalapeno, and the remaining olive oil.
  • Season with sea salt and pepper to your taste and mix well with your hands to combine flavors.
  • Place the veggies on top of chicken in the crockpot as shown.
  • Cover and cook on HIGH for 3 - 4 hours or LOW heat 7 - 8 hours, until chicken has cooked through and veggies are tender. I really prefer the low setting if time allows.
  • Remove chicken, and cut into strips, or shred, depending on your preference. Return to the crock-pot and season with additional sea salt to taste. Gently toss.
  • Serve in warmed sprouted wheat tortillas or with cooked brown rice and garnish with fresh chopped parsley/cilantro and lime wedges. Enjoy!