Busy Mom's Chicken Fajitas

By Totlxtc

Ingredients

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

Details

Servings 6

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.


Nutrition Facts: 1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.