This recipe is meant to be a meal prep but you can always cut the recipe in half or customize it for how much you are needing to make. I just find it very easy to make this and then freeze and just be able to take it out of the freezer is great for an easy dinner night.
4 Large Chicken Breasts, Boneless
4 Medium Bell Peppers, cut into long strips (2 green 1 yellow, 1 red)
1 Large Onion, cut into strips
1 can diced tomatoes and green chiles
6 TBSP Taco Seasoning ( 3 packets) - 1 packet per pound
1 Cup Water
In a crockpot, add 1 cup of water. Place 4 chicken breasts and cover with taco seasoning. We make our own low carb taco seasoning but you can also use the packets if that is what you normally do and it fits into your diet. Place the lid on your crockpot and cook on low for 6 hours or you can also cook on high for 3 to 4 hours.
Next you will be preparing your onions and bell peppers. Rinse your bell peppers and cut them in halves cutting from the top to the bottom of the bell pepper. Remove the membranes from the bell pepper and then cut into long strips. For the onion, you will also cut long strips. Once your bell peppers and onions are cut you can set these aside.
You will not put the bell peppers and onions in until later so once these are cut just put them away in the fridge. We will be adding the bell peppers at the end so they do not overcook and get soggy.
If cooking on low you can add these about 3 hours before it is done so they have time to get tender.
If you cook on high just add them about an hour or two before.
Your chicken should shred very nice on it's own and you should not need to shred it. You will probably just mash it a little and your chicken will just fall apart. The liquid is good because it will help keep your chicken from drying out.
This recipe makes a lot but it is meant to be for a meal prep. Freeze the remaining into a few bowls and place in the freezer. Next time you need an easy dinner night take one out and just heat it up in the microwave. Make sure you do keep the juice in the containers with the chicken. This will help keep your chicken from being dry and keep it moist. Store in the freezer for up to 3 months.
You can eat this different ways so either eat these in a low carb tortilla, a lettuce wrap or make a fajita bowl over cauliflower rice. It all depends on what you can fit into your macros for the day.
This macros in this recipe is for 2 fajitas but to cut down on carbs by eating one just divide the macros by 2.
Serving: 2 Fajitas
Recipe makes 12 servings
Macros per serving:
Total Carbs: 4.5
Net Carbs: 3.5