This is one of my favorite types of meals because there are an unlimited number of items you can add to it. And bonus points: it all goes in the slow cooker! That being said, it’s not really one that you can leave all day while at work, unless you choose a meat other than boneless, skinless chicken breasts. I don’t normally use those cuts of meat, but they’re easier for the shredding in this recipe, so I chose the easier route.
For toppings, you can add whatever really. We generally eat a primal diet, so I shredded a little cheese and added a spoonful of sour cream. Other toppings I’ve used with this are: green onions, red onions, avocados, chopped tomatoes, bacon, pico de gallo, cilantro, pineapple, etc. Feel free to add whatever sounds good to you in the moment!
A word about the fajita seasoning: I make my own and store it in a baby food jar. I throw together something along the lines of this:
3 Tbsp chili powder
2 Tbsp salt
2 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp cayenne
1 Tbsp cumin
Chicken Fajita Bowl (primal with dairy toppings, Whole30 compliant without)
1/4 C Kerrygold butter
3 green bell peppers, sliced
3 red bell peppers, sliced
2 large yellow onions, sliced
4 chicken breasts
3 Tbsp fajita seasoning
1/2 C salsa
1.- Turn slow cooker on low. Add butter to the bottom of the bowl.
2.- Layer green peppers, onion, red peppers, and finally chicken on top. Sprinkle seasoning over top and pour in salsa.
3.- Cover and cook on low for 4-6 hours. Shred chicken, mix with vegetables, and serve with desired toppings.