Slow Cooker Shredded Chicken

This is a really quick, easy and healthy recipe especially for those days when you seem to have no time and your rushing all day. It takes very little prep. Simply cut everything up, throw it in your crockpot and voila!


1 red pepper, sliced
1 onion, sliced
1-2 tbsp homemade taco seasoning (click link for the recipe)
1/2 jar salsa (optional)
1 can diced tomatoes (I used the kind with spices and chiles)
4-5 chicken breasts

Note: I limited the veggies I used this time because my family is quite picky. I added more fresh veggies to my dinner plate. However, you can add any veggies that suit your family.


  • Cut up the peppers and onions into slices and place in the crockpot.
  • Add the chicken and pour the taco seasoning liberally over the meat.
  • Add the salsa if using and the tomatoes.
  • Cook on low for 6 hours.
  • Can be served with tortilla’s as a wrap or over a bed of rice or your favorite pasta.
  • Serve with your favorite veggies and greens.


Quick Avocado Wraps


2 whole wheat tortilla wraps (You could also use the cauliflower wraps. Find that recipe here.)

1 ripe avocado
1/2 purple onion, diced
handful of greens (spinach, swiss chard, kale etc.)
1/2 tomato (I use Roma or cherry tomatoes sliced)
1 carrot, slices (I use a veggie peeler)

*Experiment with this and add other types of veggies that you like.


  • Place your wrap on a plate
  • Mash the avocado in it’s shell and scoop 1/2 into each wrap.
  • Add the purple onion, greens, tomato and any other veggies you choose.
  • Wrap and Enjoy!

Depending on your appetite and lifestyle you CAN eat both of these. They are full of healthy fats, vitamins and minerals. If you are used to eating smaller meals, you can split them up and eat one per day or at separate meals.


Avocado Quesadilla (Vegan)


1/2 avocado, more if you prefer
1 small roma tomato, diced
1 green onion, sliced
2 tsp nutritional yeast (optional)
Seasonings of choice (options: salt, paprika, cumin, garlic powder, etc.)
Salsa (optional)
1 large tortilla


  • Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast if using and any seasonings. Add tomato, green onion, and salsa (or save the salsa for dipping)
  • Fold over the top half of the tortilla, and place on a skillet over medium heat.
  • Heat for a few minutes on each side until warmed through.

Note: The salsa inside the quesadilla will make it a little messier. I usually save it for dipping.
This recipe can also be gluten free if you use GF tortillas.

Adapted from: The Garden Grazer