​Crock Pot Chicken Fajita Bowls

This was an extremely simple meal to throw together and it turned out tasting pretty good! The chicken took 4 hours in my crock pot and once it was almost done I sauteed the vegetables and cauliflower rice. I made the recipe as is except for using bacon fat to saute instead of olive oil. The chicken turned out pretty spicy for my liking, but the cauliflower rice really helped combat the heat so I still really enjoyed this meal. To make the chicken less spicy I would maybe only use 1/2 tsp of chili powder or not include the chilies. Also, I didn't do anything fancy for the cauliflower rice, but heated it up with some bacon fat and added some lime juice and salt. I did note that this meal would also be perfect topped with avocado or guacamole, so if you enjoy those I definitely recommend throwing it on. I was pretty surprised for how simple and easy this meal was that it turned out tasting as delicious as it did. If you are a fan of fajitas and need a quick and easy crock pot meal, this recipe is perfect!

​Crock Pot Chicken Fajitas
Ingredients:

• 4 Chicken Breasts (I used close to 2lb)
• 1 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1 tsp Chili Powder
• 1 tsp Sea Salt
• Juice of 1 Lime
• 1/2 Cup Diced Green Chilies
• 1 Cup Salsa or Pico de Gallo
• 1-2 Tbsp Olive Oil
• 2 Bell Peppers sliced, any color
• 1 small Red Onion sliced thickly
• 1 small Yellow Onion sliced thickly

Directions:

1. Place the chicken breasts in a crock pot. Top with the cumin, paprika, chili powder, salt, lime juice, diced green chilies, and salsa. Cover and cook on high for 4-5 hours, or until chicken is tender and shreds easily. Shred the chicken lightly and replace the cover.
2. Heat the oil on high heat in a large sauté pan. Add the peppers and onions to the pan and sauté until browned in places, yet still crisp. Your pan will need to be very hot to do this. Add the cooked vegetables to the crock pot with the chicken.
3. Serve with cauliflower rice, salsa, and lime wedges.

Original recipe found here