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Slow Cooker Chicken Fajita with Low Carb Shells

Updated on July 30, 2017

Is It Possible to Enjoy Tortillas and Still Eat Healthy?

One of the challenges many face when going for any lifestyle changes is discovering the ideal way to prepare some favorite meals while still establishing a healthy balance. Personally, I have tried a ton of tortilla shells that are low carb and many times I have been less than impressed. For this reason, my tortillas would be moved into an "E" meal, or merely elected to be a "special treat." Then, I was finally able to uncover the perfect blend and our family can plan these for an "S" meal, or I could go with a high fiber shell for an "E" meal.

Instead of just providing the basic slow cooker chicken fajita (which I admit can be great on top of rice if you want to save time), I wanted to offer the entire meal plan I use to keep my family happy, and also the secret ingredient tortilla shells I prepare to ensure they even enjoy cauliflower without knowledge. I hope this proves as valuable for everyone else as it has for me!

My focus is to help others discover healthy can still be enjoyable, and it is possible to "sneak" veggies like cauliflower into a meal and still receive a lot of support from even the picky eaters in the family. I discovered the secret to any good meal you feel excited about is the flavor and enjoyable taste, while also hiding key vegetable ingredients into the mix. I feel better that my family is able to eat healthy without even realizing it!

Furthermore, my "E" meals, which have 40 grams of carbs (personal choice from THM) never allowed me to enjoy the shells. Do you realize how many times you see the words "enriched," "modified," or the straight listing of folic acid in many ingredients? It is insane! If you are someone like me who is knowledgeable about an existing MTHFR gene mutation, you understand why recipes like this are my "bread and butter" so to speak.

This meal allows me to remain faithful to my choice to apply THM as a lifestyle, while also providing me with the opportunity to enjoy foods I figured were forever banned. The challenge of avoiding gluten and folic acid requires me to discover new ideas and approaches to old favorites and this recipe proves it is possible!

Finished Chicken!

Heads up, drain the juice! I sometimes allow it to sit in the juice while I prepare tortillas, but make sure the juice is gone before you serve!
Heads up, drain the juice! I sometimes allow it to sit in the juice while I prepare tortillas, but make sure the juice is gone before you serve!

Did You Know?

Did you realize how easy it can be to make many of your meals from scratch? Generally, these recipes remain easy and can be prepared by even the most novice of people in the chicken! Always try a recipe first, then, discover how to alter and make it yours! Own your kitchen and own your recipes! You will become happier that you still can keep many of your favorite recipes in a meal rotation, but remain healthy!

Heads Up: Three Ingredients Ahead!

So, I will be honest, I have posted my Taco Seasoning recipes several times now, but feel I should include it with each of the different methods, so you have easy access to it. In the following, you will discover my recipe for taco seasoning, then an enjoyable cauliflower tortilla recipe (by the way, don't tell your picky eaters, they usually enjoy them until they learn of the cauliflower!), and then finally, a fajita chicken in the slow cooker. I will be honest, you can elect to choose either regular tortillas, or even low carb high fiber tortillas, to go with the fajita chicken, but I always make these since the allergies in our family can create too much of a hassle not to.

Plus, everyone needs to discover the versatility of cauliflower and the wonderful ways it can be "hidden" in many meals! I hide veggies to make sure my family gets enough and while onions and peppers usually can be consumed without complaint, many times I have to hide my other veggies. At least I can, and I do enjoy doing it! I hope others enjoy these recipes as much as our family!

Once Again, Taco Seasoning!

I keep sharing because while I don't have to make this every recipe, I do use this very recipe often!
I keep sharing because while I don't have to make this every recipe, I do use this very recipe often!

A Must Have Prepared Taco Seasoning!

Yes, taco seasoning finds its way into many of my recipes and since I make a lot and it lasts a while, it is always on hand!

Combine the following ingredients and keep for future use:

4 Tbsp. Garlic Powder

1/2 c. Onion Powder

2 Tbsp. Black Pepper

3/4 c. Chili Powder

4 Tbsp. Mineral Salt

2 Tbsp. Smoked Paprika

4 Tbsp. Cumin

2 Tbsp. Cayenne Pepper

Keeping this mixture prepared ahead of time, you are sure to elect it as a "go-to" for most "taco" style dishes you cr

The Reason for Always Sharing a Taco Seasoning Recipe

I admit I have this very recipe in several posts already, but I keep more than enough on hand and rarely have to toss it together. It is easy and simple, plus there are no hidden ingredients that are to be avoided by many in my family. (Seriously, the majority of taco seasoning recipes have things in them my family must avoid!) Plus, if you don't have a serving of taco seasoning on hand, you will be surprised how often you do have all the ingredients to make your own!

So, if you try a recipe which already had you prepare a taco seasoning, or you prefer to use a premade, feel free. I have discovered that when I offer a recipe, I feel better if all the ingredients I use have the recipes attached. It is easier and allows things to move more smoothly!

No One Has to Know!

No one has to know the ingredients for these shells unless you really want to share!
No one has to know the ingredients for these shells unless you really want to share!

Cauliflower Tortilla Shells

Truthfully, unless I am sharing the recipe with others who are not freaked out to learn they are enjoying cauliflower, I rarely admit the ingredients in my tortilla shells. The amazing low-carb cauliflower shells are always popular in my family, but the day they learn the truth, I fear there will be something mysteriously wrong with them, even after several years of enjoying them. (I roll my eyes even as I type this and imagine my family's reaction to learning the truth of this recipe)

So, here is the recipe for your very simple, low-carb veggie tortilla with great flavor!

  • 1/2 a head of cauliflower
  • 1 egg, with yoke
  • 1/2 Tsp. garlic powder
  • 1/4 Tsp. mineral salt
  • 2 1/2 c. of blended Colby and pepper jack shredded cheese

Not a ton of ingredients, but you will still get around 12 shells! (By the way, I have doubled the batch and after they are prepared, vacuumed sealed them and stored them in the freezer for future use!)

  1. Preheat the oven to around 425 degrees (every stove varies, so take this into account).
  2. Place a silicone mat on two large baking sheets (can use parchment paper, but I prefer the silicone mats) and then set aside.
  3. In a Ninja blender or food processor, pulse until there are no large pieces of cauliflower. Look for a "rice" consistency. (This is the key to hiding the cauliflower, so make sure it is diced finely).
  4. Add in the remaining ingredients and combine well.
  5. Scoop 4 tbsp. (or 1/4 c.) of the cauliflower mixture out onto the pan and use either the spoon or measuring cup to spread them into a "tortilla" shape and press to desired thickness (I have found around 1/8 of an inch thick is my family's favorite).
  6. Leaving a small amount of space between each shell, repeat until you have all the mixture in the pan. (I normally get around 12 shells, which is perfect for my family).
  7. Place in the oven for 15-20 minutes, or until golden brown. Then, use a spatula to flip them and cook an additional 5 minutes to get the other side brown.
  8. Remove from the oven and allow to cool. (Heads up, you may want to consider "blotting" the shells with a paper towel to remove any excess grease)
  9. Time to serve!

See, Super Easy!

Making your tortilla shell not only helps you know what is in them and reduces the harmful amounts of trans fat, but it also allows those struggle to adhere to low carb, or just eat healthier to enjoy these treats and know they (and their picky family) are able to eat vegetables and stay healthier! Do not let the idea that cooking can be difficult keep you from discovering a joy of food!

Bring on the Slow Cooker!

I promise, chicken is hidden underneath all this wonderfulness!
I promise, chicken is hidden underneath all this wonderfulness!


  • 3 lbs. Boneless, Skinless Chicken Breasts, Frozen or thawed works well, and try for the hormone free!
  • 2 med. Tomatoes, Finely diced
  • 3 Chili Peppers, Diced
  • 2 bags Frozen peppers and onions, We grow ours and then freeze them, but these gems can be uncovered in the freezer section
  • 1 Tbsp. Minced Garlic
  • 2 Tbsp. Taco Seasoning
  • 2 Tbsp. Lime Juice


  1. Rub the taco seasoning on the chicken breasts (may need a little more, but that will be personal preference).
  2. In the slow cooker, add 1/2 of the tomatoes, chili peppers, and 1 bag of frozen onions and peppers. You want to cover the bottom of the slow cooker.
  3. Then toss the chicken breast on top of the layer.
  4. Cover the chicken with the remaining ingredients.
  5. Cook on low 6-8 hours (I usually just place frozen chicken in and go the full eight hours).
  6. Remove the chicken and shred
  7. Place shredded chicken back into the slow cooker and stir everything togehter and let cook on low an additional 20 minutes.
  8. Remove and drain all liquid then serve! (Can use any preferred fajita ingredients such as cheese, sour cream, and salsa)

You Meal is Served!

Honestly, I aim for two tortilla shells with the chicken and a ton of additional dressings and keep a small side of guacamole to dip the fajitas in, or you could place it inside the wrap! I also try to, as usual, include a side salad with this meal. I am looking to maximize on my veggie intake, and if I want to, I can always add some of the chicken on top of a bed of salad for an extra treat! Plus, if you have any left overs, a chicken fajita salad makes for a great lunch the next day.

I choose a salad because I am trying to remain low carb when cooking a meal like this, but if you want you can always prepare your own refried beans or Spanish style rice to give it the perfect "restaurant feel." I avoid these additions since the meal does contain a lot of fat and those sides will take me over the limit of 10 carbs I attempt to remain at for this style of meal. It is up to you!

Many times, I will prepare a lemon cheesecake ahead of time, and we can just pull a personal size out of the fridge for a quick "sweet" dessert, but this dessert will not be consumed. You may discover you want more spice (my family has to avoid this) and if so, add some jalapenos to the slow cooker! (Or any other spicy pepper) That is fine!


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