Fajitas are a staple in Texas and people are extremely opinionated on where the best places are to go get them. You could ask 10 people and get 10 different answers. I personally just like the classic chicken or grilled fish on a corn tortilla. It can be hard ordering out because the majority of the time the chicken and fish are marinated in garlic and onions. I think that’s why I love this crock-pot shredded chicken recipe so much. It’s a basic recipe that can easily be varied by the use of different seasonings. It’s perfect not only for fajitas but also to put over salads and grains. This recipe is an easy addition to your Chicken Recipe IBS list. I love to serve them with cilantro lime rice and grilled vegetables for a complete meal!
Okay, let’s talk about the elephant in the room. Crock-pots have gotten a bad rap ever since This is Us Season 2. I don’t want to spoil ANYTHING for people who haven’t started the show (YOU should!) or haven’t caught up BUT it will have you rethink your own Crock-Pot. The backlash and safety concern after the episode was concerning and somewhat funny. Am I the only one who thought twice before bringing out my crock-pot? Eek!
A flavor-packed fajita recipe that will for sure be a crowd pleaser!
- 1 Pound Boneless Chicken Breasts
- 1 14 oz Can Diced Tomatoes, including juice
- 1/4 Cup Green Onions, green part only, chopped
- 1 Tablespoon Fresh Cilantro, chopped
- 1 Teaspoon Cumin
- 1/4 Teaspoon Oregano
- 1 Teaspoon Chili Powder (make sure there is no garlic listed in ingredients)
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Pepper
- Squeeze of Lime
- Combine all ingredients minus the lime into the crock-pot.
- Set on low for 5 hours.
- After 5 hours, remove the chicken and shred with two forks. Put shredded chicken back into crock-pot for an additional hour.
- Add a squeeze of lime and salt & pepper if desired.
Adapted by: Against All Grain
Keywords: crockpot, chicken recipes, FODMAP recipes