“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 chiles, drained
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 medium sweet yellow pepper, 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
- Optional: Shredded lettuce and chopped tomatoes
Directions
- In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through.
- Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.
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