I use Vital Proteins Chicken Bone Broth Collagen in this recipe, obviously for gut health, hair, skin and nails, yes, but also because I hate having to buy boxes of chicken stock for a recipe, only using a cup, and letting the rest go bad in the fridge. I keep 1-2 containers of this granulated stock in the pantry for recipes like this, but also for soup base, or a mug of bone broth at night. it’s SO GOOD, and so much less waste by keeping dry bone broth in the pantry. This blog is done in partnership with Vital Proteins, all thoughts and recipe’s are my own.
Also, it’s ending tomato season, and even if you don’t have garden tomatoes growing out of your ears, this blender salsa is so good year round, and truly so easy. I know you’ve seen it on my insta stories a lot lately, so I wanted to officially type up the method! Let’s dive in!
Crockpot Shredded Fajita Chicken with Blender Salsa
Serves 6-8
Chicken
2lbs chicken breast or tenderloins
1 cup salsa verde
1 cup sliced bell peppers
2 small cans or 1 cup green chilis, I use mild
1/2 cup onion, sliced
1/4 cup fresh cilantro, roughly chopped
2 scoops Vital Proteins Chicken Bone Broth Collagen
1 teaspoon each, garlic powder, salt, and pepper
Salsa
4-5 tomatoes, sliced in half, core removed
1 small white onion, quartered
1/2 jalapeño, seeds and stem removed if you don’t like spicy
1/2 bunch of fresh cilantro, about 1/2-3/4 cup
1 clove garlic
salt to taste
1/4-1/3 cup water
cooking spray
Instructions
1. Spray crock pot with cooking spray, add chicken to the base, sprinkle with Bone Broth Granules, garlic, salt, pepper, and add all additional ingredients. Cook on Low for 5 hours, or high for 3-4 hours, until chicken is shreddable.
2. Prep Salsa by either grilling the tomatoes, onion, and jalapeño, or broiling on high. Spray all veggies with cooking spray to avoid sticking, and either grill or broil until skin has char marks (flavor, yum).
3. Add charred tomatoes, onion, and jalapeño to a blender. add one clove raw garlic, a large pinch of salt, fresh cilantro, and water. Add more water for a thinner salsa, less water for a thicker salsa. Pulse until its as chunky or smooth as you like. Pour into a jar and let cool on the counter for about 30 minutes, and then refrigerate. Should last two weeks in the fridge.
4. Once the chicken is ready, shred with veggies and keep on low until ready to eat! Add to taco bar, enchiladas, or make a fajita salad with avocado, salsa, your favorite chips, and lime and cilantro! Yum!
I hope you love this recipe as much as I do, and if you recreate it, share it on Instagram! Tag me, @thatswhatsheeats so I can keep up with your foodie journey! Thanks for reading! Catch you next time.