Staying at home with a young child makes preparing dinner a challenge, but a slow cooker is an easy way to make a healthy, low-fat meal. The meat in these fajitas is tender, and the veggies and beans provide fiber.
—SARAH NEWMAN MAHTOMEDI, MN
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 6 SERVINGS
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
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.