Busy Mom's Chicken Fajitas |
|
 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
|
âStaying 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,â says Sarah Newman of Brooklyn Center, Minnesota. âThe tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!â 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 |
Directions:
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.
2. Remove chicken; cool slightly. Shred chicken and return to the slow cooker; heat through.
3. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.
|
|