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Busy Mom's Chicken Fajitas

 Busy Mom's Chicken Fajitas
“Staying at home with a 9-month-old makes preparing dinner a challenge, but a slow cooker provides an easy way to make a low-fat meal,” says Sarah Newman of Brooklyn Center, Minnesota. “The tender meat in these fajitas is a hit, and the veggies and beans provide a dose of fiber!”
6 ServingsPrep: 15 min. Cook: 5 hours


  • 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


  • 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; heat through.
  • Spoon about 3/4 cup chicken mixture down the center of each tortilla.
  • Top with lettuce and tomatoes if desired. Yield: 6 servings.
Nutritional Facts: 1 fajita (calculated without optional toppings) equals 347 calories,

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Busy Mom's Chicken Fajitas (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 42 mg cholesterol, 778 mg sodium, 49 g carbohydrate, 7 g fiber, 26 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.