Crockpot Chicken Fajita

I have been on a hunt for some easy, healthy crockpot recipes.  Here is the catch–the recipe has to contain lots of veggies.  I’ve been on a 90% plant based diet since healing from cancer, so I need our dinners to contain lots of plants for my sake.  I refuse to make 2 different meals, and my family is still eating meat about 2-3 times a week for dinner, so my hunt has been for meals that I could fix and forget, and that would feed all of us, meat and non-meat eaters.

This recipe was perfect.  I knew if I added beans to the veggies and skipped the cheese or used vegan cheese, that I would be able to enjoy dinner along with my family.  It worked out perfectly.  I got all the flavor of the chicken without the chicken, and my family got to enjoy some bird!

 

Such pretty peppers, huh?

 

I used a white onion, even though the recipe calls for yellow.  Use what you have.

 

This was super easy to throw together.  Slice your veggies, throw on the chicken, and let it cook away all day

 

The seasoning on this was just right.  It seems like a lot, but it was perfect.

 

You end up with super juicy chicken and veggies, which make for some messy fajitas, but messy is GOOD!  I really enjoyed the leftover veggies and beans over rice the next day for lunch.  Delish!!

 

Crock Pot Chicken Fajitas
{inspired by this recipe at Stacy Makes Cents}

1 yellow onion, sliced
3 bell pepper, any color, sliced
11/2 lbs chicken breasts or thighs
1/2 cup broth (chicken or vegetable)
1/2 tsp salt
11/2 tbls cumin
1tbls chili powder
1 lime or lemon, juiced

1 can black beans, drained & rinsed (optional)
Tortillas
Fajita Fixins

Combine peppers and onion slices and place in the bottom of a crockpot.  Lay chicken right on top.  Pour broth over.  Sprinkle with seasonings.  Squirt with lemon or lime juice.  Cook on low for 8 hours.  Remove meat from crockpot and shred.  Add beans (if desired) to crockpot to heat through.  Serve veggies, beans and chicken in tortillas, with your choice of toppings!