Crockpot meals are life savers when you are on the go and want to eat a healthy home cooked meal. Fajita chicken is one of my go to meals. It can be eaten on a salad or as a taco.
I love using Trader Joe’s organic Tomatillo & Roasted Yellow Chili Salsa and brown rice tortillas.
- 3-4 chicken breasts (can do bone in or out)
- 1 onion, chopped
- 1-2 jars salsa
- 2 tsps each of onion powder, garlic powder, chili powder, and cumin
- 1 tsp pepper
- Non-GMO corn or brown rice tortillas
- Lettuce, spinach, or arugula or a combo
- Fresh cilantro
- Avocado (chopped)
- Tomatoes (chopped)
- Black beans
- Place chopped onion in crockpot.
- Add chicken breasts.
- Add spices
- Pour salsa over chicken.
- Cook on low for 5-6 hours or less depending on how efficient your crockpot is. Check after 5 hours. If you can shred with a fork, it is be done!
- When done, shred with a fork. This should happen easily. I like to transfer to a large shallow bowl to shred the chicken and then I return it to the crockpot to keep warm.
- Assemble chicken and toppings over greens or wrap in a tortilla. Squeeze lime on top for a bit of tang! You will want to prepare the toppings in advance (or ½ hour before serving.)
- The brown rice tortillas are stiffer than wheat tortillas (gluten in the wheat makes it pliable) so if you choose to heat up the brown rice tortilla, it may break. I cut it up and add the pieces to the chicken and toppings and it like having chips in my meal!
- I don’t add salt because there is a good amount of salt in salsa usually.