Busy Mom's Chicken Fajitas Recipe

By bjnelson55

“Staying at home with a 9-month-old makes preparing dinner a challenge, but a slow cooker provides an easy way to make a low-fat meal,” says Sarah Newman of Brooklyn Center, Minnesota. “The tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!”

Ingredients

• 1 pound boneless skinless chicken breast halves
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
• 1 each medium green, sweet red and yellow peppers, julienned
• 1 medium onion, halved and sliced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 6 flour tortillas (8 inches), warmed
• Shredded lettuce and chopped tomatoes, optional

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred chicken and return to the slow cooker; heat through.

Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.