I love to use my slow cooker any time of year. But during the winter, I especially love it. After working all day, it is nice to soak up a few minutes of sunlight on a walk with my family before the sun sets. So having dinner ready to go in the slow cooker allows me to steal those minutes with them instead of standing in the kitchen.
One of our family favorites is Slow Cooker Chicken Fajitas. It is a no muss, no fuss kind of recipe. Just pile it all into the slow cooker and go about your day…no actual cooking required.
I hope you enjoy these chicken fajitas for a low carb, high protein slow cooker meal! What are some of your favorite slow cooker meals?
Slow Cooker Chicken Fajitas
Put all ingredients in slow cooker. Cook on low for 6 hours.
Top with shredded lettuce, shredded cheese or 1 tbsp sour cream if desired.
We are smack dab in the middle of holiday season! For me (and I’m sure you), that means last minute shopping trips, deep cleaning for family visits, packing for travel…all of this on top of the everyday stuff! Phew- I’m exhausted- aren’t you? It’s this time of year when eating out can get the best of you. Cooking at home on top of everything else can take the back burner. That’s where your slow cooker saves the day. With some of these staple ingredients on hand for Salsa Verde Chicken- dinner will be cooking while you are shopping!
Salsa Verde Chicken
It can be hard to find a good substitute for some not-so-healthy meal favorites. But I was inspired in one of my appointments last week. One of my patients gave me the idea of doing cabbage enchiladas. They are delicious. Now this is my own take on cabbage enchiladas. Anyone who has tried making them other ways, please send them my way. I would love to experiment with different versions!
I made two different kinds last week. The first is a creamy chicken cabbage enchilada, the other is a steak cabbage enchilada with a traditional sauce.
Chicken Cabbage Enchilada
**Tip for removing cabbage leaves from head without tearing: if you run the cabbage under warm water for a few minutes before peeling, then the leaves will come off easier without tearing. Start with the bottom of the leaf (at the base of the stem), pull up gently with your fingers. Then gently work your way around the outer edge of the leaf pulling up slightly as you go. Once the whole outer edge of the leaf is loose, return to the base a tug until the whole leaf is free from the head.
This was so good on Super Bowl Sunday! The weather was perfect for something warm and delicious, and this was a great alternative to Super Bowl party foods.
I received great feedback on Facebook so here’s the recipe. I know this is a little different than traditional taco soup that typically has corn and ranch dressing in it…but my girls have a dairy allergy and I work with weight loss patients, so this modified version is perfect for all the important people in my life.
Enjoy! ~ Chris