Slow Cooker Chicken Fajitas

High protein, full of flavor, and just a few ingredients you can toss into your slow cooker (and not heat up the whole kitchen) while you go about your day. This recipe comes together so nicely, and the possibilities for additions and accompaniments are endless. 

Serves 6

Ingredients

2 lbs. chicken breasts

4 bell peppers, sliced

1 red onion, sliced

Instructions

Place half of the sliced peppers and onion in the slow cooker. Layer the chicken and coat with honey, olive oil, lime juice, all the seasonings and chopped tomatoes.

Lastly, add the remaining peppers and onions on top and cook for 4 hours on high or 6 hours on low.

Separate 12 large leaves of romaine or butter lettuce, rinse well and spin or pat dry with a clean kitchen towel. Store in the refrigerator, covered with a damp reusable paper towel until ready to use.

Once finished cooking, remove the chicken and shred it with a fork, then return it in in the slow-cooker. Mix well and cook for another 10 minutes on low.

To Serve:

Assemble the fajita mixture on romaine or butter lettuce leaves, grain free wraps, whole wheat wraps, cooked quinoa or brown rice, or on top of mixed greens.

Enjoy with sour cream (or plain whole milk greek yogurt), avocado or guac, chopped cilantro, more fresh vegetables, or a wedge of fresh lime.

Store Leftovers in an airtight container in the refrigerator for up to 3 days.

To Prep Ahead:

Slice Onions and peppers and store in an airtight container in the refrigerator for up to 2 days. Chop tomatoes and store in a separate container in the refrigerator for up to 2 days. Mix all dry spices in a small dish with lid and store on the counter for up to 3 days.

Wash and spin lettuce leaves and store in an airtight container with a piece of reusable paper towel for up to 3 days. 

(If using quinoa or rice, prepare according to package directions, about 1/4 cup dry per person, and store in the refrigerator up to 4 days, or freeze in portions and store flat in silicone zip top bags for up to 2 months.

Pro Prep Tip: Rinse, spin, and chop the remaining smaller lettuce leaves and store in an airtight container in the refrigerator and use later in the week! Chopped greens keep well in an airtight container with a small square of barely damp reusable paper towel at the top or bottom of the dish.

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