Crock Pot Chicken Fajita Bowl

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Crock Pot Chicken Fajita Bowl

For the marinade

  • 4 boneless, skinless chicken breasts
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lime
  • 1 teaspoon powdered garlic


Vegetables and Spices

  • 2 yellow onions, sliced thin
  • 2 green bell peppers, sliced thin
  • 2 red bell peppers, sliced thin
  • 2 teaspoons powdered garlic
  • 2 teaspoons ground cumin
  • 1 (15.5 ounce) jar organic salsa

Toppings (optional)

  • Sour Cream (omit for Paleo)
  • Chopped Cilantro
  • Chopped Avocado
  • Lime wedges, for spritzing
  • Shredded Cheddar cheese (omit for Paleo)
  1. Place chicken in a baking dish. Whisk olive oil, red wine vinegar, lime juice and garlic powder in a small measuring cup. Pour olive oil mixture over the chicken. Cover and place in the fridge to marinate overnight.
  2. The next morning, place onions and bell peppers in the bottom of a slow cooker.
  3. Sprinkle the powdered garlic and cumin over the vegetables.
  4. Place the chicken on top of the vegetables and pour marinade over it all.
  5. Pour the salsa evenly over the chicken.
  6. Put the lid on, and cook on low for 7-8 hours until chicken is cooked through and fork tender.
  7. Remove chicken and shred. Serve chicken with peppers and toppings.
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