It’s that time of year again… Fall! This is when I crave soups and crockpot cooking most. I don’t know what it is about the slow cooker that I love so much, but it feels like it makes life easier, doesn’t it?
The slow cooker that I have is from William Sonoma and what I love about it so much is that the insert can be removed and placed on the stove top. This allows you to do things like brown beef prior to slow cooking without having to dirty up another pot or pan! And let’s face it, the less dishes I have to do, the better.
Anyway, as I’m getting into slow cooker season, I am experimenting with some new low carb, Keto friendly slow cooker dishes that I am excited to share with you!
This Keto Chicken Fajita Soup is low carb and one that we enjoyed while watching Sunday night football. I think it’s the perfect Keto dinner to whip up on a weekend, and it’s super easy. Who doesn’t love that?!
It would also be a perfect Keto option for Taco Tuesday this fall… the possibilities are endless!
Low Carb Chicken Fajita Soup
- 2 Chicken Breasts
- 1 Red Pepper Diced
- 1 Yellow Pepper Dices
- 1/2 Onion Chopped
- 1 Cup Cheddar Cheese Shredded
- 32 oz Chicken Broth
- 3 Tbsp Fajita Seasoning
- 1 1/2 Cup Crushed Tomatoes
- 1/2 Cup Heavy Cream
Place chicken breasts in the crock pot with 1 cup of chicken stock. Season the chicken breasts with 1 tablespoon of the fajita seasoning and cook on high for 3-4 hours (depending on the thickness) until the chicken is cooked through.
Once the chicken is cooked, remove it from the crock pot and shred the chicken breasts. Return the chicken back to the crockpot.
Add the peppers, onion, remaining chicken stock, crushed tomatoes and remaining 2 tablespoons or fajita seasoning and cook on high for another 30 minutes.
After 30 minutes, add the shredded cheese and cream. Mix until the cheese has melted.
Serve with optional toppings of sour cream, avocado, cheddar, green onions and tortilla crisps.