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Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)

by Deliciously Organic on March 27, 2014

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo) via DeliciouslyOrganic.net

This recipe for crock pot chicken fajitas combines the ease of the slow cooker with vibrant, fresh flavors. The chicken marinates overnight then goes into the slow cooker with the vegetables in the morning. Marinating the meat the night before is an easy way to give slow cooker dishes loads of extra flavor. Don’t forget to serve this up with some Mexican “Rice”!

 

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo) via DeliciouslyOrganic.net

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)

Serving Size: Serves 4-6

Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)

Ingredients

    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)

Instructions

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.

The next morning, place onions and bell peppers in the bottom of a slow cooker. Sprinkle the powdered garlic and cumin over the vegetables. Place the chicken on top of the vegetables and pour marinade over it all. Pour the salsa evenly over the chicken. Put the lid on, and cook on low for 7-8 hours until chicken is cooked through and fork tender.

Remove chicken and shred. Serve chicken with peppers and toppings. I also like to serve this dish with Mexican “Rice” (it’s grain-free!).

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{ 15 comments… read them below or add one }

Dena Norton March 27, 2014 at 11:50 am

How did you know I was just looking for a new crock pot recipe?? So glad this dropped into my inbox this afternoon – thanks, Carrie!

Reply

Caroline Potter March 27, 2014 at 12:29 pm

This looks absolutely fabulous as usual Carrie! I am making this for a client today. thank you for sharing :)

Reply

Sarah March 27, 2014 at 4:46 pm

Yum, this looks amazing. Going to give it a go this weekend. Thanks :)

Reply

cheri March 27, 2014 at 5:57 pm

This looks really good, love all the toppings to!

Reply

kmeister March 31, 2014 at 12:56 pm

Could you use fresh salsa instead of jarred? Or is the jar type better for the crock pot?

Reply

Deliciously Organic March 31, 2014 at 12:59 pm

I haven’t test it, but I think fresh salsa would do just fine.

Reply

kmeister March 31, 2014 at 1:36 pm

Thanks! I’ll let you know how it goes!

Reply

MKC April 1, 2014 at 7:18 am

Made this yesterday and it was delicious!! We substituted brown rice for the califlower rice, but omitted the cheese and sour cream. It made a ton! We will be eating it for several nights. I’m sure no one will mind!!!

Reply

kathleen April 5, 2014 at 12:38 pm

powdered garlic? why not fresh?

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Deliciously Organic April 7, 2014 at 8:11 am

The flavor is much stronger, but you can use fresh if you prefer.

Reply

Captured by Jess April 8, 2014 at 6:38 am

I have to cook on high. How long you think?

Reply

Deliciously Organic April 8, 2014 at 8:02 am

I’d cut it down to 4-5 hours.

Reply

Katie May 5, 2014 at 4:15 am

I just finished assembling everything in my crockpot for a Cinco de Mayo themed Stella and Dot party I am having for a friend of mine tonight. I cannot wait to see how it turns out!!

Reply

Liz June 23, 2014 at 7:57 am

Made this yesterday for a summer evening chicken fajitas dinner with friends, and it was delicious. Thank you for the post, the recipe is easy, inexpensive and tasty. Thank you.

Reply

Sonja June 25, 2014 at 2:26 am

I had this tonight – with the Mexican ‘Rice’ – delicious. Loved the flavours. Though as I made mine with the meat taken off a chicken that I used to make Chicken Stock – I cooked the peppers first – with some onion (sauted) – in Coconut Oil – and then cooked in the oven for about an hour – adding the spices and the tomatoes and the red wine vinegar, lime juice, etc. Still tasted delicious. Will definitely have again – love that the ‘Rice’ doesn’t leave you feeling overfull.

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