Slow Cooker Chicken Fajitas
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Nutrition balance score
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Ingredients
12 servings
16 ouncecan low-sodium diced tomatoes with green chili peppers
2 poundsboneless skinless chicken breasts
1 packetlow sodium taco seasoning
1 x 16 ouncecan black beans
low sodium, drained and rinsed
1 x 14 ozfrozen bell peppers and onion
bag
12whole wheat tortillas
10 in
cheese
Optional toppings, Shredded, or light sour cream
plain Greek yogurt
guacamole
Instructions
Step 1
Add the diced tomato and green chili peppers to a slow cooker. Place the chicken breasts on top of the vegetable mixture. Sprinkle everything in the slow cooker with the taco seasoning. Cover the slow cooker with a lid. Cook on low for 4-6 hours or until chicken breasts are fully cooked, adding the beans and frozen vegetables during the last 60 minutes of the total cooking time
Shred the chicken using two forks. Stir the shredded chicken back into the slow cooker. Spoon about ½ cup of the shredded chicken mixture onto each tortilla. Serve, garnished with toppings as desired.
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Notes
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Makes leftovers
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