Crock Pot Chicken Fajita Bowl (Grain-Free, Paleo)
Busy weeknights just got easier—and a whole lot tastier—with these Crock Pot Chicken Fajita Bowls. With just a few minutes of prep, your slow cooker takes over, transforming simple ingredients into a warm, flavorful meal that’s bursting with Tex-Mex flair. Tender shredded chicken, colorful peppers, and bold spices come together for the ultimate comfort food that’s as wholesome as it is delicious. Packed with lean protein and vibrant veggies, these bowls are a healthier spin on a classic favorite, perfect for serving over rice, quinoa, or even a bed of greens. Best of all, they’re endlessly customizable—set out toppings like beans, cheese, salsa, or guacamole and let everyone build their own. Whether you’re feeding the family, meal prepping for the week, or hosting a casual get-together, these Crock Pot Chicken Fajita Bowls are a guaranteed crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 16 hours
- Category: Main Dish
- Diet: Gluten Free
Ingredients
For the marinade:
- 4 boneless, skinless chicken breasts
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 1 teaspoon powdered garlic
Vegetables and Spices:
- 2 yellow onions, sliced thin
- 2 green bell peppers, sliced thin
- 2 red bell peppers, sliced thin
- 2 teaspoons powdered garlic
- 2 teaspoons ground cumin
- 1 (15.5 ounce) jar organic salsa
Toppings (optional):
- Sour cream (omit for Paleo and dairy free)
- Chopped cilantro
- Chopped avocado
- Lime wedges, for spritzing
- Shredded cheddar cheese (omit for Paleo and dairy free)
Instructions
- Place chicken in a baking dish. Whisk olive oil, red wine vinegar, lime juice and garlic powder in a small measuring cup. Pour olive oil mixture over the chicken. Cover and place in the fridge to marinate overnight.
- The next morning, place onions and bell peppers in the bottom of a slow cooker. Sprinkle the powdered garlic and cumin over the vegetables. Place the chicken on top of the vegetables and pour marinade over it all. Pour the salsa evenly over the chicken. Put the lid on, and cook on low for 7-8 hours until chicken is cooked through and fork tender.
- Remove chicken and shred. Serve chicken with peppers and toppings. I also like to serve this dish with Mexican “Rice” (it’s grain-free!).
Nutrition
- Serving Size: Serves 4
- Nutrition information based on base recipe with no toppings:
Calories 399 % Daily Value* Total Fat 16.4g 21% Saturated Fat 1.3g 6% Cholesterol 65mg 22% Sodium 334mg 15% Total Carbohydrate 36.6g 13% Dietary Fiber 9g 32% Total Sugars 8.1g Protein 37.3g Vitamin D 0mcg 0% Calcium 503mg 39% Iron 35mg 193% Potassium 1182mg 25%
Is your metabolism not processing decious recipes like this correctly? Click here to take our quiz and find out!