Drizzle 1 tablespoon of olive oil in the bottom of your crock pot and 2 teaspoons of real butter.
Layer the chopped peppers first, I used orange and red but whichever colors you prefer. Then add sliced onions on top.
Add chicken next, setting it right on top of the peppers/onion. I used 3 breasts to serve 4.
Season the chicken with Fajita seasoning (1 tablespoon chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1/2 tsp cayenne pepper, sprinkle of sea salt and cracked pepper). Add 1/3 cup of clean salsa right on top of the chicken. Set the slow cooker to low and cook for 5 hours for defrosted chicken, 7 for frozen chicken. Stir chicken to shred it and then use whole wheat (or your favorite) tortillas, cheese, plain greek yogurt masquerading as sour cream, avocado, tomatoes, etc as garnish! Seriously YUM.
21 Day Fix
Measure fajita mixture in a green container and count it as 1 1/2 red, 1 green (I'm being generous here for your peppers/onions/salsa), 1 teaspoon. And each 6 inch tortilla counts as one yellow. You can also serve over rice or lettuce. Measure your garnishes in your containers.
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