El Pollo Fuego

El Pollo Fuego IMG_0347


  • 2lbs chicken breasts
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 (4 oz) can of chopped jalapenos
  • 2 chopped roasted green chilis (or 1-4 oz can)
  • 2 tablespoons coconut oil
  • 1 (14 oz) can diced tomatoes 
  • 1 (7 oz) can tomato sauce
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • salt and pepper to taste
  • eggs, for topping
  • avacado, for topping
  • grated cheese, for topping
  • sour cream, for topping


1. Place chicken breasts in bottom of crockpot.
2. Add everything else except the egg, avocado, cheese and sour cream
3. Cook on low for 8-10 hours or on high for 6-8 hours.
4. When it's done cooking, use two forks to shed the chicken.
5. When you are ready to serve, fry an egg (I like over medium)
6. Put chicken in a bowl, and top with the fried egg, avacado, cheese, and sour cream.

If you do not eat dairy, leave off the cheese and sour cream- your loss. Left overs can be frozen for quick dinners at a later date. The meat mixture can also be used for tacos or burritos if you eat tortillas. To give credit where credit is due, I adapted this recipe from one I found on PaleOMG. Check out her website, it's great!

NutritionTara RossComment