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Crockpots are great tools for meal prep. Set them up in the morning before work and in 8 hours or so, you have an awesome meal!

With protein being the main macro we struggle with getting enough of, here is a killer recipe for some Crockpot Chicken!

Set these up early in the week (or even on Sunday) and enjoy awesome chicken for dinners, lunches, snacks, whatever you need!

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Fajita Crockpot Chicken


  • 3-4 Chicken Breast (Boneless Skinless)
  • 1 Onion – sliced into strips
  • 2 Bell Peppers – sliced into strips
  • 15 oz Can Diced Tomatoes


  • 2 teaspoon Chili Powder
  • 2 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


Slice onion and peppers and set aside.

Combine seasoning in bowl. Season both sides of your chicken breasts and set seasoned chicken aside.

In your crockpot, pour 1/2 of the can of diced tomatoes and layer 1/2 of your onion and peppers. Next place your chicken breasts on the tomato/onion/pepper base. Repeat layering of tomatoes, onions and peppers on top of the chicken.

Cook for 4 hours on HIGH or 8 hours LOW.

Chicken will shred easily with forks when done.


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