Crock Pot Tex-Mex Chicken

This healthy Crock Pot Tex-Mex Chicken recipe is absolutely one of my favorite recipes to make in my crock pot. It is best to cook this and then leave the house because the smell of this healthy recipe is intoxicating and will torment your stomach until it’s finished cooking. This recipe may require more ingredients than most of my recipes, but it is still very simple to throw together at the last minute. This healthy crock pot recipe is great for gluten free diets, low carb diets, high protein diets, and paleo diets! – Kara, The Accidental Chef

Serves 6

Ingredients:

• 10 skinless boneless chicken thighs, fat trimmed
• 2 crushed garlic cloves
• 1 red bell pepper, sliced and de-seeded
• 1 green bell pepper sliced and de-seeded
• 1 yellow bell pepper, sliced and de-seeded
• 2 large tomatoes, diced
• 1 tsp of dried cilantro
• 1 tsp of Slap Ya Mama Spice
• 1 tsp of oregano
• 6 super colossal Spanish Olives stuffed olives + one tbsp of the olive juice
• 14.5 oz can tomato sauce
• 1 1/2 tsp cumin
• 1/2 cup of water
• 2 bay leaves
• 1/4 cup chopped cilantro

Directions:

First place the crushed garlic into your crock pot.

Then chop up the bell peppers and the tomatoes.

Then place them into the crock pot. Add the dried cilantro spice and cumin spice and mix thoroughly.

Then add the chicken thighs. Then add the Slap Ya Mama Spice onto the mixture.

Then add the dried oregano spice.

Then add the Spanish olives with the tbsp of juice and stir to mix everything together.

Add the tomato sauce and 1/2 cup of water, then mix thoroughly. Place two bay leaves into the mixture and cover.

Cook on High for 4 hours or on low for 6 hours. Once cooked, the chicken will be very tender and will fall apart in the best way.

Once finished, take the bay leaves out and top with some cilantro. I recommend cooking up some quinoa to go with this amazing recipe.

Serves 6 | Calories per serving: 286 | Fat: 8.8 g | Carbs: 12.7 g | Net Carbs: 10 g  | Protein: 39.8 g