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Preparation time: 25 minutes
Cooking time: 4 to 5 hours – low; 2 to 2½ hours – high
Servings: 6
Ingredients:
2 lbs. chicken breast halves, skinless, boneless and cut into 1-inch sizes
1 tsp fajita seasoning
1 tbsp chili powder
½ tsp ground cumin
2 garlic cloves, minced
1 (16 oz.) pkg. frozen red, yellow and green peppers and onions
2 (14½ oz.) canned no-salt-added chopped tomatoes, do not drain
1 (19 oz.) canned white kidney beans (cannellini beans), rinsed then drained
Nonstick cooking spray
Optional ingredients:
3 tbsp light sour cream
3 tbsp shredded low-fat cheddar cheese
3 tbsp guacamole, store-bought
Directions:
1. Combine chicken, fajita seasoning, chili powder, cumin and garlic in a medium bowl then gently toss to coat. Set aside.
2. Spray a large skillet with cooking spray then heat up over medium-high heat. Add half of the chicken mixture and cook until brown, stirring from time to time.
3. Transfer the cooked chicken mixture to a 3½ to 4 qt slow cooker. Repeat cooking process with the remaining chicken mixture then transfer to the slow cooker.
4. Once done, stir tomatoes, beans and frozen veggies into the chicken mixture in the slow cooker.
5. Cover then cook on low-heat setting for 4 to 5 hours or for 2 to 2½ hours on high-heat setting.
6. Top individual serving with sour cream, cheese and guacamole, if desired.
