Recipe Favorite: Crockpot Fajitas

Ingredients:
3-4 chicken breasts (Frozen)
4 cloves of pressed garlic
2 tsp of chili powder
2 tsp cumin
1 Tbsp. cilantro
4 bell peppers, any color (sliced)
1 large onion (sliced)
1 14 oz can of diced tomatoes (Low sodium if you can find them!)

Instructions:
Put all ingredients in the crock pot (chicken down first) and cook on low for 8-10 hours or high for 4-6 hours.  You can slice the chicken or leave them whole and shred the chicken with 2 forks.

If your time will allow it, add the bell peppers to the slow cooker in the last hour so they aren't too soggy. When the cooking time is over, shred chicken with a fork.

To Serve:
Place 1 Red container of the chicken mixed with tomatoes and garlic onto a whole wheat flour tortilla. Top with 1 Green container of sliced peppers and onion. Optionally serve with 1 Tbsp. of Non-fat Greek yogurt, a blue container of shredded cheese or a blue container worth of avocado, i.e. 1/4 avocado (or mix them).

1 fajita is 1 red, 1 Green, 1 Yellow and an optional blue.

Recipe and 21 Day Fix exchanges courtesy of my fellow Beachbody Coach, Carra Theodore!