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Garlic Herb BBQ Chicken Fajita Bowls with Peppers and Onions
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 3/4 cup barbecue sauce
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 cups cooked white rice
  • Salt and pepper
  • Chopped fresh parsley for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker and season with salt and pepper. Add the minced garlic, oregano, basil, and barbecue sauce. Stir to coat the chicken evenly.
  • Cover and cook on low for 4 hours. Add the sliced red bell pepper, green bell pepper, and onion. Continue cooking for 2 more hours until the chicken is tender and the vegetables are soft.
  • Shred the chicken directly in the slow cooker using two forks and mix it with the peppers, onions, and sauce.
  • Spoon the mixture over the cooked white rice in individual bowls. Top each bowl with chopped fresh parsley before serving.

Notes

If the sauce thickens too much during cooking, stir in a tablespoon of water before shredding the chicken. Leftovers keep well in the refrigerator for up to three days and reheat best with a splash of water to loosen the sauce. Use chicken breasts instead of thighs if you prefer a leaner cut, but check for doneness a bit earlier.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Forks