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Busy Mom’s Chicken Fajitas

Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

“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

  1. 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.
  2. Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.

Nutrition Facts

1 each: 347 calories, 5g fat (1g saturated fat), 42mg cholesterol, 778mg sodium, 49g carbohydrate (8g sugars, 7g fiber), 26g protein.

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