Fajita-Style Shredded Chicken originated as a Paleo diet recipe, but is easily used in meals where dietary restrictions are not a factor. Fresh peppers, tomatoes, onions, garlic, and a few spices added to chicken breasts remind us once again how easy it can be to throw together a healthy, convenient meal.
Here’s (also) why I think you’ll like this recipe.
The slow cooker method used adds to the convenience–which, now that we’re adulting, is a legit selling point.
I’m also a big fan of the bulk-protein prep approach to meal planning. I can serve this one night with tortillas or lettuce wraps in the spirit of actual fajitas, then another night over nachos or thinned out with chicken stock for a quick soup. It’s even pretty great in as a hash with scrambled eggs and crushed tortilla chips for weekend brunch. (And yes, sitting down with a bowl of that and a grapefruit mimosa is a very good idea.)
If you’re into bulk-protein prep too and try to pick recipes with the most versatility, this Fajita Style Shredded Chicken recipe is right up your alley.
How’d it turn out for you?
Once you have a chance to make it, let us know how it went. How did you serve it? Did you put your own spin on it? Were you accommodating any dietary restrictions? Let’s swap ideas in the comments below!
- 2 pounds chicken breast boneless and skinless (can use thighs in combination with or in place of breasts)
- 1 small yellow onion sliced thin
- 4 cloves garlic minced
- 2 cups red, yellow, or orange bell peppers sliced
- 1 tsp kosher salt
- 1 tsp ground coriander
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp chipotle chili powder
- 14.5 oz canned diced tomatoes
- Place the chicken breasts (or thighs) in the bottom of the slow cooker basin.
- Slice the onion and bell peppers, mince the garlic. Layer these items over the chicken in the slow cooker.
- Top with the dried spices, sprinkled evenly across the chicken and vegetables. Pour the canned tomatoes over the top of the seasonings layer; do not mix.
- Cover and set the slow cooker on high and cook for 4 hours (or cook for 6 hours on low, if you prefer)