Recipe: Crock Pot Paleo Mexican Chicken

Crock Pot Paleo Mexican Chicken | Freckled Italian

I'm a big fan of crock pot dinners because they make me feel really productive in just a couple of minutes: throw some stuff in there, turn it on, and check something off your to-do list. You only need a few ingredients for this one, which we just ate straight up in a bowl with a couple of toppings, but you could throw it over rice or make tacos out of it, too.

I wanted to call this one Crock Pot Chicken Fajitas, but I think fajitas need a lot of butter and a really hot skillet, so we're calling it "Crock Pot Mexcian Chicken." It's delicious, and really pretty when topped with some avocado and a wedge of lime.


  • 1-1 1/2 pounds chicken breasts or thighs
  • 1 medium onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 2-3 cloves of garlic, chopped
  • 1-2 tablespoons (or one of those little envelopes) taco seasoning
  • Salt and pepper, to taste
  • Toppings: more onion, sliced avocado, fresh cilantro, lime wedges


  1. Place vegetables at the bottom of your crock pot. 
  2. Layer chicken on top and season with taco seasoning. Turn the chicken over and repeat.
  3. Turn crock pot on to high for 3 hours. 
  4. After time is up, remove chicken and shred or chop. Put it back in the crock pot and keep warm until serving.
Crock Pot Paleo Mexican Chicken
Crock Pot Paleo Mexican Chicken