Low Carb Crockpot Chicken Fajita’s



It’s no secret that Mexican and Southwestern cuisine is my absolute favorite.  I know on my health journey that MUCH of what I make and eat will have a little kick to it.  This is an easy easy dinner for busy days.  My daughter LOVES it and says “I could eat this every day”.  This kind of recipe excites me because its easy, practically makes itself and it makes a lot (we are just 2 people).  I have plenty of leftovers for more meals later in the week.



5-6 Boneless Chicken Tenders or 2 large boneless breasts

6-8 oz of Natural Salsa (No sugar added) I use Trader Joes Medium heat

2 Cups of red, yellow and green peppers, sliced  ( I used the frozen 3 pepper medley from Trader Joes)

1/2 Red Onion, Sliced

Avocado (optional)

Cilantro (optional)

Hot Sauce (Optional)

Low carb wrap, tortilla or Pita.  I used Josephs: Flax, Oat Bran & Whole Wheat Flour Pita Bread (These are amazing and very low carb, high protein and fiber) Purchased at Wal-Mart near under the deli case.


Place Chicken Breast into bottom of the slow cooker  Add peppers, onions and salsa. Cook on low for 6 hours or High for 2-3.  Shred Chicken when it’s done.  Slice or spread rip avocado on your tortilla or wrap.  Top with fajita mixture.  Garnish with Cilantro and a splash of hot sauce if desired.