Please ensure Javascript is enabled for purposes of website accessibility


Prep Time: 15 Min | Cook Time: 6 Hour | Servings: 6


  • 2 Pounds or 4 pieces boneless, skinless chicken breast
  • 1 teaspoon salt
  • 2 tablespoons chicken fajita seasoning
  • 1/2 white onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 cup fresh pineapple (chopped)
  • 3 ounces chipotle peppers in adobo sauce (pureed)
  • 14 ounce can diced tomatoes
  • Flour or corn tortillas
  • 1 yellow bell pepper
  • Optional garnishes: Sour cream, shredded cheese, lettuce, salsa, sliced avocado
BBQ chicken stuffed sweet potatoes


  1. Slice the veggies and trim excess fat from the chicken.
  2. Place the chicken in an even layer at the bottom of the crock pot. Sprinkle the seasoning on top, making sure each breast is well-coated.
  3. Add the veggies, pineapple chunks, chipotle peppers, and tomatoes on top of the chicken.
  4. Cover the crock pot, and let it cook on high for 2 hours or low for 4 hours.
  5. Remove the chicken, slice it into bite-sized chunks, and return it to the crock pot. Stir the ingredients until they are well combined. 6. Serve into tortilla, garnish as desired and enjoy!


Chef’s Tips

This is a CSG favorite! It’s easy, kid approved, nutritious & delicious! This recipe is also gluten free, paleo, and Whole30 approved. You can use sweet potatoes or regular potatoes. For the chicken, have some fun with it. Grill it, bake it, braise it, or slow cooker shred it. Whatever is convenient for your needs, or fun for the family to make together. Have fun with the toppings. This is also delicious with organic sour cream and shredded cheese. Corn, black beans, and avocado make for a great vegan alternative. Add a side salad or steamed broccoli for added nutrition!