This recipe is straight from Laura Lea Goldberg’s healthy and delicious blog, LL Balanced and part of our SB Challenge “Back to the Table” where we feature seven recipes each Sunday, for three weeks, and challenge our readers to gather around a home-cooked meal each night! Her cookbook is wildly popular and available right here for $20.40. With a whopping 380+ reviews and average five-star rating, this is a cookbook you’ll love using time and again. We highly recommend buying it as well as subscribing to LL Balanced for recipes that you’ll enjoy.
For this recipe, Laura Lea says, “I healthify the traditional [fajita] recipe, which calls for cooking the meat and veggies in a few big glugs of (usually vegetable) oil. Instead, I add a few special ingredients like tomato paste, honey and tamari, which give my fajitas depth and dimension. Translate: I make ’em taste gooooood, sans unnecessary fat.
“This is such a great meal if you don’t have a lot of time to cook, or you just want to get dinner taken care of for the next few nights. It’s also a fun, interactive recipe for families, as you can choose your toppings and amount of filling. Feel free to use all chicken or all beef if you prefer, but I like the contrast in textures!”
We completely agree that this recipe is amazing and it’s just so easy! As Laura Lea gushes, “Crockpots are the jam!” Yes. Yes, they are! For your crazy-busy weekdays, consider this your go-to fallback that guarantees deliciousness and a house that smells amazing.
The original post featuring this recipe is found on LL Balanced.
RECIPE: Oil-Free Crockpot Fajitas
- 1 lb grass-fed sirloin sliced into 3/4 inch strips
- 1 lb pastured chicken breasts sliced into 3/4 inch strips
- 1 large sweet white onion sliced into 1/2 inch half-moons
- 3 bell peppers sliced into 3/4 inch strips (rec. yellow, orange &/or red)
- 1 tablespoon low sodium tamari or soy sauce
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 teaspoon sea salt add more to taste, I used 2 tsp
- 1 tablespoon chili powder
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons onion powder
- 2 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 cup low-sodium chicken stock
- Combine all ingredients in a crockpot. Stir to roughly distribute spices. Turn to LOW setting and cook for 6-8 hours or on HIGH for 3-4 hours. Taste for seasoning. Serve with tortillas, guacamole, shredded cabbage, cilantro, salsa and lime juice. Or whatever you like!
See six more recipes, that are all part of our week-one SB healthy dinner challenge, below where it says “More Articles You’ll Love.”