Busy Mom’s Slow Cooker Chicken Fajitas

It’s snowing like crazy in Dallas today.  My sweet little princess is home from school & enjoying playing in the snow while I try to play catch up from traveling earlier this week.  Today is the perfect day for one of my favorite slow cooker recipes.  I got it from Taste of Home & it is always a hit with family & friends.  Yum-O!

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

*Note:  I’m using 1 can of Bush’s Black Beans instead of the kidney beans.  I also added a packet of McCormick’s Fajita Seasoning.*

Directions

• 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.
• Remove chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Yield: 6 servings.