15 Keto Crockpot Ideas for Set-and-Forget Meals

Did you know that preparing Keto meals can be as effortless as setting it and forgetting it?

With the busy lifestyles we lead, finding time to cook can be a challenge, but that doesn’t mean you have to compromise on delicious, healthy meals!

In this blog, we’ll explore 15 mouthwatering Keto Crockpot ideas that allow you to savor the rich flavors of creamy garlic parmesan chicken, zesty beef stew, and much more—all while keeping your carb count in check.

Shop Our Must-Haves

Creamy Garlic Parmesan Keto Chicken

This Creamy Garlic Parmesan Keto Chicken is a delightful blend of rich flavors that will satisfy your cravings while keeping you on track with your low-carb lifestyle. The combination of creamy sauce, garlic, and parmesan creates an irresistible dish that is perfect for any occasion.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.

2. Season the chicken breasts with salt and pepper, then add them to the skillet.

3. Cook the chicken for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

5. Reduce the heat to low and pour in the heavy cream. Stir well and bring to a simmer.

6. Add the grated parmesan cheese and Italian seasoning to the cream, stirring until the cheese has melted and the sauce is smooth.

7. Return the cooked chicken to the skillet, coating it in the creamy sauce. Let simmer for an additional 2-3 minutes.

8. Garnish with chopped fresh parsley before serving.

Tips:

• For extra flavor, marinate the chicken in olive oil, garlic, and Italian seasoning for an hour before cooking.
• You can substitute chicken thighs for chicken breasts for a more tender option.
• Serve with steamed vegetables or a fresh salad to complete the meal.

Zesty Italian Beef Stew

This Zesty Italian Beef Stew is a delightful blend of robust flavors and tender beef, making it a comforting dish that’s perfect for any occasion. The aromatic herbs and zesty vegetables make it an irresistible meal that will warm your heart and satisfy your taste buds.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup bell peppers, chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 2 hours

Total Time: 2 hours 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides.

2. Remove the beef from the pot and set aside. In the same pot, add onions and garlic, cooking until softened.

3. Return the beef to the pot and stir in carrots, celery, and bell peppers.

4. Pour in the beef broth and add the diced tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Stir well to combine.

5. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender.

6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Tips:

• For a richer flavor, consider adding a splash of red wine during the cooking process.
• This stew can be made a day in advance, as the flavors develop even more overnight.
• Serve with crusty bread to soak up the delicious broth.

Bacon-Wrapped Jalapeño Popper Casserole

This Bacon-Wrapped Jalapeño Popper Casserole combines the smoky flavor of bacon with the spicy kick of jalapeños, resulting in a rich and savory dish that’s sure to please any crowd.

Ingredients:

• 1 pound bacon
• 8 jalapeños, halved and seeded
• 2 cups cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 4 large eggs
• 1/2 cup milk
• 1/2 cup green onions, chopped

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, paprika, and black pepper. Mix until well combined.

3. Stuff each jalapeño half with the cheese mixture.

4. Wrap each stuffed jalapeño in a slice of bacon and secure with a toothpick if necessary.

5. In a separate bowl, whisk together the eggs and milk until fully combined.

6. Pour the egg mixture into a greased 9×13 inch baking dish.

7. Arrange the bacon-wrapped jalapeños on top of the egg mixture.

8. Sprinkle chopped green onions on top for added flavor and garnish.

9. Bake in the preheated oven for 45 minutes, or until the bacon is crispy and the eggs are set.

10. Allow to cool for a few minutes before serving. Enjoy!

Tips:

• For extra flavor, consider adding hot sauce to the cream cheese mixture.
• Make sure to monitor the bacon to find your preferred level of crispiness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Herb-Roasted Lemon Garlic Chicken

This Herb-Roasted Lemon Garlic Chicken is a delightful blend of zesty lemon and fragrant herbs, creating a mouthwatering dish that’s perfect for any occasion. The combination of garlic and fresh herbs elevates the flavors, making this chicken tender and irresistibly flavorful.

Ingredients:

• 1 whole chicken, about 4-5 lbs
• 2 lemons, zested and juiced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 cup chicken broth

Preparation Time: 15 minutes

Cooking Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a bowl, mix the lemon zest, lemon juice, minced garlic, olive oil, thyme, rosemary, salt, pepper, and paprika to create a marinade.

3. Pat the chicken dry with paper towels and place it in a roasting pan.

4. Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.

5. Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist while cooking.

6. Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).

7. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Tips:

• For extra flavor, marinate the chicken in the refrigerator for a few hours or overnight.
• Feel free to add your favorite vegetables around the chicken for a complete meal.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Spicy Keto Chili with Ground Turkey

This Spicy Keto Chili with Ground Turkey is a hearty and flavorful dish that packs a punch with its bold spices and wholesome ingredients. Perfect for those following a low-carb diet, it combines the richness of ground turkey with a spicy kick that will keep you coming back for more!

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (15 oz) kidney beans, drained and rinsed (optional for keto)
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.

2. Add the minced garlic and ground turkey. Cook until the turkey is browned, breaking it apart with a spoon as it cooks.

3. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix well to coat the turkey and onion mixture.

4. Add the diced tomatoes, tomato paste, and chicken broth. Stir until combined and bring to a simmer.

5. If using, add the kidney beans and season with salt and pepper to taste. Simmer for 20 minutes, stirring occasionally.

6. Serve hot, garnished with chopped cilantro.

Tips:

• For extra heat, add diced jalapeños or hot sauce to the chili.
• This chili freezes well; portion it into containers for meal prep.
• Adjust the spices according to your taste preference.

Cheesy Broccoli and Cauliflower Bake

This Cheesy Broccoli and Cauliflower Bake is a delightful combination of creamy cheese and tender veggies, making it the perfect comfort food. With rich flavors and a satisfying texture, this dish is sure to be a hit at any meal.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large pot, steam the broccoli and cauliflower florets for about 5 minutes until they are just tender.

3. In a mixing bowl, combine the cheddar cheese, Parmesan cheese, heavy cream, sour cream, garlic powder, onion powder, butter, salt, and pepper. Stir until well mixed.

4. Add the steamed broccoli and cauliflower to the cheese mixture, and stir gently to coat the vegetables.

5. Pour the mixture into a greased baking dish and spread it evenly.

6. If using, sprinkle breadcrumbs evenly over the top of the casserole.

7. Bake in the preheated oven for about 25 to 30 minutes, or until the top is golden and bubbly.

8. Remove from the oven and let it cool for a few minutes before serving.

Tips:

• Feel free to add cooked chicken or ham for extra protein.
• For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
• You can use fresh or frozen vegetables depending on your preference.
• This dish can be prepared in advance and baked just before serving.

Coconut Curry Chicken Thighs

This Coconut Curry Chicken Thighs recipe is a delightful combination of juicy chicken and creamy coconut milk, infused with aromatic spices. The rich and savory flavors make it a perfect dish for any occasion.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.

2. Add the onion, garlic, and ginger; sauté until the onion is translucent.

3. Stir in the curry powder and cook for an additional minute until fragrant.

4. Add the chicken thighs to the skillet and sauté until browned on both sides.

5. Pour in the coconut milk, red bell pepper, salt, and black pepper; stir to combine.

6. Bring the mixture to a simmer, cover, and let cook for about 20 minutes or until chicken is cooked through.

7. Stir in the lime juice and garnish with fresh cilantro before serving.

Tips:

• For added heat, include a diced jalapeño or red chili flakes.
• Serve with steamed rice or quinoa to soak up the delicious sauce.
• This recipe can also be made with chicken breasts; just adjust the cooking time accordingly.

Keto Balsamic Glazed Brussels Sprouts

These Keto Balsamic Glazed Brussels Sprouts are a delightful combination of savory and tangy flavors that make for an irresistible side dish. Roasted to perfection and glazed with a rich balsamic reduction, they elevate any meal with their burst of taste.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp sugar substitute (like erythritol)
• 1/2 tsp garlic powder
• Salt to taste
• Black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper until well coated.

3. Spread the Brussels sprouts evenly on a baking sheet in a single layer.

4. Roast in the preheated oven for 20 minutes, stirring halfway through, until crispy and golden brown.

5. While the Brussels sprouts are roasting, combine balsamic vinegar and sugar substitute in a small saucepan over medium heat, stirring until the mixture reduces and thickens, about 5 minutes.

6. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss gently to combine.

7. If desired, sprinkle with grated Parmesan cheese before serving.

Tips:

• For extra crunch, broil the Brussels sprouts for an additional 2-3 minutes after roasting.
• You can add nuts like pecans or walnuts for a delicious texture contrast.
• Make sure to keep an eye on the balsamic glaze to prevent burning.

Savory Pork Loin with Thyme and Rosemary

This Savory Pork Loin with Thyme and Rosemary recipe is a delightful dish that combines the fragrant flavors of fresh herbs with tender, juicy pork. Perfect for family gatherings, this dish promises a hearty and satisfying meal.

Ingredients:

• 2 pounds pork loin
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 cup chicken broth
• 1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a small bowl, combine the olive oil, salt, black pepper, minced garlic, thyme, and rosemary to create a herb paste.

3. Rub the herb paste all over the pork loin, ensuring it’s well coated on all sides.

4. Place the pork loin in a roasting pan and pour the chicken broth and lemon juice around it.

5. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).

6. Remove the pork from the oven and cover it with aluminum foil. Let it rest for 10-15 minutes before slicing.

7. Slice the pork loin and serve it with the pan juices drizzled on top.

Tips:

• For extra flavor, you can marinate the pork loin overnight with the herb paste.
• Pair this dish with roasted vegetables or mashed potatoes for a complete meal.
• Leftover pork can be stored in the refrigerator and used for sandwiches or salads.

Chipotle-Lime Chicken Tacos (Keto Style)

These Chipotle-Lime Chicken Tacos (Keto Style) are a zesty and flavorful delight, perfect for satisfying your taco cravings while keeping it low-carb. The combination of smoky chipotle and fresh lime creates a bright and bold taste that everyone will love!

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 2 limes
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 8 lettuce leaves (for taco shells)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, combine chipotle powder, garlic powder, onion powder, salt, black pepper, and lime juice to create a marinade.

2. Add the chicken thighs to the marinade, ensuring they are well-coated. Allow to marinate for at least 15 minutes.

3. Heat olive oil in a skillet over medium heat. Add the marinated chicken thighs and cook for about 7-8 minutes per side until fully cooked and juices run clear.

4. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

5. To assemble the tacos, place sliced chicken on lettuce leaves and top with diced tomatoes and chopped cilantro.

6. Serve immediately with extra lime wedges on the side if desired.

Tips:

• For added heat, consider adding diced jalapeños to the tacos.
• Make sure to adjust the seasoning to your taste, adding more chipotle for extra spice.
• Leftover chicken can be stored in the refrigerator for up to 3 days for quick meal prep.

Mushroom and Spinach Stuffed Peppers

This Mushroom and Spinach Stuffed Peppers recipe combines earthy mushroom flavors with fresh spinach, all encased in a tender bell pepper. It’s a hearty, nutritious meal that appeals to both vegetarians and veggie lovers alike.

Ingredients:

• 4 large bell peppers
• 2 cups mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.

3. In a skillet, heat the olive oil over medium heat, then add the mushrooms and sauté until they are tender.

4. Add the chopped spinach, garlic powder, onion powder, salt, and pepper to the skillet, cooking until the spinach wilts.

5. Stir in the cooked quinoa and half of the mozzarella cheese. Mix well to combine.

6. Stuff each pepper with the mushroom and spinach mixture, packing it down gently.

7. Top the stuffed peppers with the remaining mozzarella cheese.

8. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

Tips:

• For added flavor, consider using different types of cheese, such as feta or cheddar.
• You can pre-cook the bell peppers for a few minutes before stuffing them to enhance their tenderness.
• This dish can be made ahead of time and stored in the fridge before baking.
• Feel free to add in other vegetables like zucchini or corn for extra texture and taste.

Garlic Butter Shrimp and Asparagus

This Garlic Butter Shrimp and Asparagus recipe is a delightful combination of succulent shrimp and crisp asparagus, all infused with fragrant garlic butter. The rich flavors come together to create a quick and satisfying dish perfect for any occasion.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a large skillet, melt 2 tablespoons of the butter over medium heat.

2. Add the asparagus to the skillet and sauté for about 3-4 minutes, until tender yet crisp.

3. Push the asparagus to one side of the skillet and add the remaining 2 tablespoons of butter and the garlic to the empty side, cooking for 1 minute until fragrant.

4. Add the shrimp to the skillet and season with red pepper flakes, salt, and black pepper. Cook for 3-4 minutes, flipping the shrimp halfway through, until they are pink and opaque.

5. Drizzle lemon juice over the dish and stir to combine everything well. Remove from heat and sprinkle with fresh parsley before serving.

Tips:

• For added flavor, consider marinating the shrimp in lemon juice and garlic for 15 minutes before cooking.
• You can substitute asparagus with green beans or broccoli for a different twist.
• Adjust the amount of red pepper flakes according to your heat preference.
• Serve with crusty bread or over rice to soak up the delicious garlic butter sauce.

Ranch Chicken and Veggies Delight

This Ranch Chicken and Veggies Delight is a fantastic one-pan meal that combines tender chicken with crisp vegetables, all enveloped in rich ranch flavors. It’s a quick and easy dinner option that will please the whole family!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 cup sliced bell peppers
• 1 tablespoon olive oil
• 1 packet ranch seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the chicken breasts, olive oil, ranch seasoning mix, garlic powder, black pepper, and salt. Toss until the chicken is evenly coated.

3. Spread the chicken breasts onto a baking sheet lined with parchment paper.

4. Arrange the broccoli, cherry tomatoes, and bell peppers around the chicken on the baking sheet.

5. Drizzle any remaining olive oil and seasoning mixture over the vegetables.

6. Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.

7. Let it rest for a few minutes before serving.

Tips:

• Feel free to swap out the vegetables based on what you have on hand!
• For added flavor, sprinkle some shredded cheese on top during the last few minutes of baking.
• Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Keto Vegetable Beef Soup

This Keto Vegetable Beef Soup is a hearty, low-carb delight packed with rich flavors and nutritious vegetables. Perfect for a cozy meal, it combines tender beef with a medley of fresh veggies in a savory broth.

Ingredients:

• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups chopped zucchini
• 1 cup diced tomatoes (canned or fresh)
• 1 cup chopped bell peppers
• 4 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup chopped green beans

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the 2 tbsp olive oil over medium heat.

2. Add the 1 lb ground beef and cook until browned, breaking it apart with a spoon.

3. Stir in the 1 cup diced onions and 2 cloves minced garlic, cooking until the onions are translucent.

4. Add the 2 cups chopped zucchini, 1 cup diced tomatoes, 1 cup chopped bell peppers, and 1 cup chopped green beans to the pot.

5. Pour in the 4 cups beef broth and add the 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.

6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the vegetables are tender.

Tips:

• For added flavor, use homemade beef broth if available.
• Feel free to substitute any vegetables you have on hand that are keto-friendly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Slow Cooker Fajita Chicken Lettuce Wraps

This Slow Cooker Fajita Chicken Lettuce Wraps recipe is a healthy and flavorful meal that combines tender, seasoned chicken with the crunch of fresh lettuce. Enjoy the vibrant flavors of fajitas in a light and satisfying wrap!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons fajita seasoning
• 1/2 cup chicken broth
• 1 head butter or romaine lettuce, leaves separated
• 1/2 cup shredded cheese (optional)
• 1/4 cup salsa (optional)
• 1/4 cup sliced jalapeños (optional)

Preparation Time: 10 minutes

Cooking Time: 6 hours

Total Time: 6 hours 10 minutes

Instructions:

1. In a slow cooker, add the olive oil, chicken breasts, sliced bell peppers, sliced onion, fajita seasoning, and chicken broth.

2. Cover the slow cooker and cook on low for 6 hours or until the chicken is cooked through and tender.

3. Remove the chicken from the slow cooker and shred it using two forks.

4. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and juices.

5. Serve the fajita chicken mixture in individual lettuce leaves and top with shredded cheese, salsa, and jalapeños if desired.

Tips:

• For extra flavor, marinate the chicken in the fajita seasoning and olive oil for a few hours before cooking.
• Feel free to customize your toppings with guacamole, sour cream, or diced avocado.
• This recipe can easily be doubled for larger gatherings!