Delicious Paleo Chicken Crockpot Recipe

In a hurry to get to the gym last night, I tossed a bunch of random ingredients into the crockpot and prayed for a miracle. My husband had class (we’re both in grad school), and I wanted something filling, healthy, and effortless, but really didn’t have time to prep anything, so I gathered the following ingredients and crossed my fingers:


  • 2 lbs trimmed, boneless chicken breasts
  • 1 jar (16 oz) Newman’s Own Organic Garlic Salsa
  • 1 jar (16 oz) water (use the salsa jar!)
  • 1 bunch (approx 1 oz) of fresh basil
  • 8 tbsp chili powder
  • 6 tbsp dried onion flakes
  • 4 stalks of chives, chopped
  • 1 bag mixed chopped peppers (Publix and Trader Joe’s both have great mixed bags)
  • 1 bag (12 oz) frozen broccoli florets
  • 1 bag raw carrot slices

I literally tossed all of these ingredients into my crockpot (which I sprayed with Coconut Oil non-stick spray from Trader Joe’s first) and stirred well to cover, set the heat to HIGH, and then took off.

I was at the gym a little more than 2.5 hours, stopped at Target on the way home, and eventually returned to the house three hours later to find the house smelled like MEXICAN HEAVEN!

Seriously, it smelled SO good. I was so excited by how it smelled, I didn’t even take a picture. I stirred the contents (holy cow, it looked good) and the chicken completely fell apart. It looked like pulled chicken, only spicy and fragrant like a good set of fajitas.

With perfect timing, my husband arrived from school right as I steamed a spaghetti squash (in the microwave, it takes roughly 7 minutes to steam a halved squash with salt and pepper) and diced up a fresh, ripe avocado.

I served the pulled Mexican chicken over the spaghetti squash (right out of the squash-skin, since it makes an organic, biodegradable bowl!) and topped it off with the avocado and a little more salsa.

Since my husband doesn’t follow a paleo diet, he also added some low-fat sour cream (which some Paleo dieters agree dairy is fine in moderation) and his favorite hot sauce, and we both inhaled our dishes like the ravenous cavemen (and cavewomen!) we are.

The prep time on this dish was honestly less than 5-8 minutes, and you could easily swap out pork, steak, or fish instead of the chicken with equally delicious results. The crockpot is always my go-to on busy days, so if you don’t have one at home …what are you waiting for?!

On that note… I can’t wait for my leftovers today for lunch. Bon appetit, my friends!!

~ Tori


Quick and Easy Crockpot Paleo Chicken

A quick and easy recipe for Paleo-on-the-run!


  • One pound organic, farm-raised chicken breasts.
  • One jar (16 oz) organic salsa. (I do the SPICY kind!)
  • One large yellow onion, chopped.
  • One large green bell pepper, chopped.
  • 1/2 cup chopped green onions.
  • 1/4 cup chopped fresh cilantro.
  • 1/4 cup chili powder.
  • The juice of two limes.
That is one of the biggest onions I've ever seen. It must weigh two pounds.

That is one of the biggest onions I’ve ever seen. It must weigh two pounds.


Combine all ingredients in your crockpot. If the salsa doesn’t fully cover the meat, add a cup of water and an additional tablespoon of chili powder to ensure the meat and veggies are submerged.

I put my crockpot on high and let it cook for about three hours. The other option is to put it on low and let it cook all day, but I’ve discovered it has a tendency to get saltier that way (cooks down all of the water). If you need to cook it all day, consider adding extra water and use a low-sodium/no salt added salsa & spice mix.

Chili Powder

Chili Powder (Photo credit: artizone)

Serve with Paleo wraps (Julian Bakery makes them – a bit expensive, but convenient!) or over cauliflower rice!

Bon appetit, my friends!

~ Tori