This recipe is featured on Day Two of my Diet Makeover series, served as Fajita Salad over lime-juice-drenched chopped cabbage and cilantro, topped with guacamole and Creme Fraiche. SCD compliant.
In crockpot, layer from bottom to top:
1 sliced large onion
4 large frozen chicken breasts (these are like jumbo big)
1tsp. Granulated garlic, sprinkled over
2tsp. Cumin powder, sprinkled over
2tsp. Sea salt
2 bags frozen sliced bell peppers (Trader Joes Melange a’ Trois, 16 oz each)
Turn crockpot on high for one hour, then low all day. About an hour before serving, use two forks to shred cooked chicken and incorporate it into liquid. Adjust salt, and leave lid off for last hour if there is excess liquid.
This will yield several meals; I always like leftovers for lunch the next day or as a freezer meal.