Chicken Fajitas

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

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Nutritional Facts

1 fajita (calculated without optional toppings) equals 347 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.

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. 
4. Optional: Top with lettuce, tomatoes, advocado, salsa and cheese if desire.