I’m kinda on a paleo crock pot kick. It hits me every year about this time. The weather cools a little, it gets dark a little earlier, and comfort food in a crock pot is what I crave…
And I’ve gotta confess, it’s nice to have the crock pot do most of the work! In my opinion, a crock pot (aka slow cooker) is an essential appliance for every paleo cook. It may be a little old school, but having one of those bad boys in your kitchen will make your life so much easier.
Yours is probably stuck way back in the dark caverns of your cupboard somewhere. Fish it out, dust it off, and show it some love! Don’t fret if it’s not the latest and greatest. That old Rival Crock-Pot from the 70s will do just fine.
You just load it up, set it and forget it for a few hours. (That ladies, is lower maintenance than most husbands!) And as long as you’ve got a good recipe, it’s really hard to mess up a crockpot meal. Clean up is a breeze too. One pot for hubby to scrub, and you’re done! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2t7kdr’]
If you suddenly find yourself in the crock pot zone like me, I’ve got some other slow-cooker paleo recipes you should check out: Crockpot Paleo BBQ Chicken Wings, Paleo Crockpot Chili, and Paleo Chili Lime Pork with Cilantro Cauliflower Rice.
My latest paleo crock pot creation is this wonderful chicken fajita paleo soup. Lots of rich flavors with protein-packed chicken, zippy peppers, and a good dash of warm fall spices. No grain tortillas in this gluten-free recipe of course, but it’s loaded with veggies. So yummy!
This hearty soup is perfect for a weekend meal, or any weekday you want to come home from work and have your house smelling heavenly and a hot dinner just waiting to be scooped up and served.
That’s my favorite kind of Paleo meal. Hope you like this one and make it one of your favorites too!
Happy crock pot cooking :)
Ingredients
- 1 1/2 lbs chicken breasts
- (1) 20-oz can of diced tomatoes, with juice
- 4 cups of chicken stock
- (1) 10-oz can of red enchilada sauce
- (1) 4-oz can of chopped green chilies
- 3 cloves of garlic, minced
- 1 large yellow onion, chopped small
- 1/2 red and 1/2 green bell peppers, diced
- 1 poblano pepper, diced (optional addition for more pepper flavor)
- 1 jalepeno pepper, diced small
- 1 tbs of chili powder
- 1 1/2 tsp of paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp oregano (dried)
- 1/2 tsp of cayenne
- 1 bay leaf
- 1 or 2 avocados, cubed (for topping)
- 2 limes, juice of
- 1/4 cup of cilantro, leaves chopped small
- Note: Feel free to adjust the amount of seasonings according to your own personal taste
Instructions
- Combine everything in your crock pot EXCEPT: lime juice, cilantro and avocados
- Cook on low setting in crock pot for 5-6 hours
- Taste the stock during cooking and adjust seasoning as desired
- Once chicken is cooked through (internal temp: 160-degrees F), remove pieces and shred with a couple of forks and return shredded chicken to the crockpot
- Just before serving: Remove bay leaf, add cilantro, and the juice of two limes (about 1/4 cup)
- Serve in soup bowls, top with avocado slices
- Enjoy!