Chicken Fajitas -Crock Pot style (low Carb-Low Fat)

Chicken breast (boneless, skinless), canned crushed fire-roasted tomatoes (sm.can), tomato paste, fresh jalapenos, bell peppers (sliced), onion rings, garlic, chicken stock, cumin, coriander, red chili flakes, oregano. Seasoning to taste. Could use faijitas seasoning.

I finally found out that boneless, skinless chicken breast or thighs cooked safely and beautifully in a crock pot. And you can throw a bunch of stuff in with the chicken and a small can of tomatoes. When you arrive home from work.... you have great fragrance, hot meal. I eat low carb so I put it over salad or over spagetti squash. You get the idea.

Heat crock pot (high) while prepping food. Rinse chicken breast (4 half breast- boneless, skinless), 2 bell peppers in strips (at least 8/pepper-small pepper), 1 large onion (sliced in large rings), 2 large jalapenos (remove ribs and seed-halves and then in slices). Open can of tomatoes, select seasonings.

Layer in crock pot. In order above. Set crock pot for 6-8hrs. Add all ingredients- leave chicken breast on bottom. Make sure there is enough stock or water (just some moisture- could be from the tomatoes) to keep from sticking.

Leave it. If possible stir it once about 4 hours into the cooking time but not necessary. At the end of the cooking time, shred chicken. Either it will fall apart or you may need to take the breast out and shred them.

DO NOT NEED TO BROWN INGREDIENTS BEFORE ADDING TO CROCKPOT!

Serving Size: makes at least 8 serving depending upon amount of liquid- 1/4 of each chicken breast