{NEW} Crock Pot Chicken Fajitas { We’ve got your taco Tuesday covered all. Wint…
{NEW} Crock Pot Chicken Fajitas ?
{ We’ve got your taco Tuesday covered all. Winter. long. OH MAN…these are tasty! ?
? }
about 4 servings
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 olive 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!
❤Rachel
