Servings: 6 to 8

2 to 2 ½ pounds thawed and drained boneless beef or venison strips, or boneless chicken breasts cut into strips (try a combination of chicken and beef) 2 to 2 ½ pounds thawed and drained boneless beef or venison strips, or boneless chicken breasts cut into strips (try a combination of chicken and beef)
3 large green bell peppers, cut into strips 3 large green bell peppers, cut into strips
2 large onions, cut into strips 2 large onions, cut into strips
2 (14 ½-ounce) cans diced tomatoes, drained 2 (14 ½-ounce) cans diced tomatoes, drained
2 teaspoons ground cumin 2 teaspoons ground cumin
2 teaspoons chili powder 2 teaspoons chili powder
1 ¾ teaspoons Mineral Salt 1 ¾ teaspoons Mineral Salt
1 teaspoon onion powder 1 teaspoon onion powder
2 garlic cloves, minced 2 garlic cloves, minced
¼ teaspoon cayenne pepper (optional) ¼ teaspoon cayenne pepper (optional)
2 tablespoons coconut oil or butter 2 tablespoons coconut oil or butter

Put the meat and/ or chicken in the cooker.
Add the peppers, onions, and tomatoes; add all the seasonings and coconut oil or butter, then stir gently to combine.
Cook on low heat all day or on high heat for 5 to 6 hours.

SERVING IDEAS: Use a slotted spoon to scoop out the meat, chicken, and veggies onto a bed of finely shredded lettuce (from the bag is fine for Drive Thru Sue’s). Top with sour cream, grated cheese, and salsa with some optional diced avocado.  SERVING IDEAS: Use a slotted spoon to scoop out the meat, chicken, and veggies onto a bed of finely shredded lettuce (from the bag is fine for Drive Thru Sue’s). Top with sour cream, grated cheese, and salsa with some optional diced avocado.
FOR FREEZER-TO-CROCK PREP: Cut thawed meat into strips and place in freezer bag and label as "Slow Fajitas - S" with a Sharpie. Put all the other ingredients into another large freezer bag. Label the freezer bag with recipe name and put both bags in the freezer. The morning before cooking (24 hours prior), put the bags in the refrigerator to thaw. Next morning, pour off any excess fluid from the meat or chicken, and place the meat or chicken in the crackpot. Add the other bag of ingredients.  FOR FREEZER-TO-CROCK PREP: Cut thawed meat into strips and place in freezer bag and label as "Slow Fajitas - S" with a Sharpie. Put all the other ingredients into another large freezer bag. Label the freezer bag with recipe name and put both bags in the freezer. The morning before cooking (24 hours prior), put the bags in the refrigerator to thaw. Next morning, pour off any excess fluid from the meat or chicken, and place the meat or chicken in the crackpot. Add the other bag of ingredients.