This recipe is also really good for groups because people can pick and choose the ingredients they like and get their own and you can keep the meat warm and have it made ahead of time so you can focus on last minute preparations for your party. It is also good that way for different diets because people can pick and choose which ingredients are good on their particular diet.
As for the vegetables, I didn’t add the vegetables to the crock pot – just sautéed them at a high heat and put them with the chicken before serving so that they stayed crisp, but browned. This makes for a more traditional fajitas flavor, like they have at restaurants. Alternately, you could add the veggies to the crock pot for the last hour or two if you wanted. They would not be the same, but would be easier since you wouldn’t have to cook the veggies at the last minute.
Some other variations and substitutions I like to do:
- Sometimes I roast the vegetables in the oven. Just cut them up and put them in a single layer on a pan, drizzle with oil and salt and cook on 425.
- I personally love these with tomatillo salsa.
- For the Paleo diet, I often substitute the sour cream with my homemade mayonnaise without anything added to it, so just eggs, salt, vinegar and oil.
- I generally prefer the red, orange and yellow mini pepper medley instead of green peppers and I love sweet onions instead of the red and yellow onions.
- Instead of cooking this on high for 4-5 hours, you can cook it on low for about 8 hours. Just check the chicken every once in a while though, because chicken breasts dry out very easily. Luckily, the salsa cooked with the chicken helps that a lot.
- Use this Paleo Tortillas Recipe
Please let me know if you try this recipe. I would love to know what you like about it. Do you make fajitas at home very often? Personally, I love these with tomatillo salsa and avocado and I would love to hear your favorite way of eating them.
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Cooking the chicken in the crock pot with the salsa makes the meat really tender and flavorful.
Heat the oil on high heat in a large saute pan. Add the peppers and onions to the pan and saute until browned in places, yet still crisp. Your pan will need to be very hot to do this. Add the cooked vegetables to the crock pot with the chicken.
Serve with tortillas, sour cream (optional), salsa, and lime wedges. Omit the tortillas and sour cream for Whole30.