Make Taco Tuesday a breeze with this Mexican flavored crock pot dish.
This recipe is
Whole 30 2 WW Freestyle Points
Gluten Free Dairy Free Nut free
1 lb. Chicken Breast
1 medium onion sliced
1 medium green pepper sliced
2 cups of salsa
1 can of green chilies
1 package of fajita seasoning
2 T. olive oil
Combine all ingredients in crock pot. Cook on “low” setting for 6 hours.
Don’t you just love recipes with only one line of instructions? Combine all ingredients and turn on crock pot! The reason the instructions are so simple is because this was a freezer recipe. For the freezer version there are four steps: Combine all ingredients in freezer bag. Freeze. Thaw. Place ingredients in crock pot.
Since this is not going in the freezer, just straight into the pot, I’m layering my ingredients. No real reason, I just do it this way. I start by cutting up my vegetables and placing them in the bottom of the crock pot.
Then I top with chicken. I’m just throwing large chicken breast in, I’ll shred them later. Then I'll sprinkle my seasoning over the chicken breasts.
Finally I'll top everything with the salsa and diced chilies. Cover and cook. Before serving, shred the chicken and stir to mix the meat and vegetables.
I love how versatile this dish is. You can use it to make tacos or fajitas, or place it over lettuce for a fajita salad. I love to use the leftovers for a fajita scramble the next morning.
Looking for more ideas for your Mexican inspired meal? Check out the tomato avocado salad I served as a side with my chicken fajitas.
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