Crock Pot Chicken and Pinto Bean Fajitas
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 171.7
- Total Fat: 0.7 g
- Cholesterol: 54.2 mg
- Sodium: 521.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.5 g
- Protein: 24.8 g
IntroductionNot really fajitas, but still very tasty. Use to stuff whole wheat tortillas, taco shells, over nachos, over brown rice, or alone. Not really fajitas, but still very tasty. Use to stuff whole wheat tortillas, taco shells, over nachos, over brown rice, or alone.
10 boneless/skinless chicken breast tenderloins
4 bell peppers, cut in strips ( I use one each- green, yellow, red, and orange)
1 vidalia onion, cut into strips
1 can rotel tomatoes with green chilies
1/2 c. chicken broth
1 T ground cumin
1 1/2 T chili powder
One 15.5 oz can pinto beans
I had to remove quite a bit of liquid before I shredded the chicken and added the beans. I was afraid to leave out the chicken broth in the recipe, though, for fear it would be too dry. If anyone tries it without the broth, please let me know. Thanks!
Cover with peppers and onions.
Sprinkle cumin and chili powder over top.
Top with tomatoes and chilies.
Pour broth over top to incorporate spices.
Cook on low 5 1/2 hours.
Shred or break chicken apart with fork, if desired.
Add pinto beans (rinsed and drained) for the last 1/2 hour.
Serving Size: makes approximately 6 1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ADS1976.