Chicken Fajitas -- Crockpot-style


4.5 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 1.2 g
  • Cholesterol: 22.8 mg
  • Sodium: 524.5 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.8 g

View full nutritional breakdown of Chicken Fajitas -- Crockpot-style calories by ingredient
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Number of Servings: 12

Ingredients

    Light Red Kidney Beans, 1 can, drained
    Sweet Whole Kernel Corn, Small can, drained
    Black Beans, 1 can, drained
    Fat-Free Refried Beans, 1 cup
    8 0z. water
    Mild Taco Sauce -- 3 TBLS
    2 Boneless, skinless Chicken Breasts
    Taco Seasoning Mix -- 2 TSP.



Directions

In Crockpot, add water, taco sauce, and taco seasoning. Add Chicken breasts. Cook on HIGH for three hours (180 minutes). Turn to low and add black beans, kidney beans, and corn. Cook one hour (60 minutes) on LOW.
Heat re-fried beans on stove top on LOW.
Serve with tortilla or shells or over rice.
You may want to top with low-fat cheese and/or pico de gallo.
Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user GEORGIAMIST.

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Member Ratings For This Recipe



  • 5 of 5 people found this review helpful
    How can this recipe be 12 servings with only 2 chicken breasts? - 5/26/09

    Reply from LIFENPROGRESS (7/7/09)
    I shred the chicken. And the servings are small to keep the calorie-intake lower. You can always add a couple of more Chicken Breasts. Thank you for your comments! :)


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  • Incredible!
    2 of 2 people found this review helpful
    Easy & Delicious - a little extra seasoning, chili powder, cumin, cilantro if you like!! Highly Recommend - 6/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is a really great recipe! I also put onion, red pepper, and yellow pepper in the crock pot after heating them up on the stove. I also garnished with salsa, low fat sour cream, and jalepenos - yummy! - 6/17/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this last night and served it over Basmati rice (half a cup, cooked, per serving) as well as a bit more refriend beans and some avocado (needed more fats for the day) and it was delicious: both me and my BF loved it. it will definitely be entering our regular rotation! Thanks. :) - 5/20/09

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  • I cooked in crockpot on low for 6 hours, then shredded the chicken and added the beans and corn, and cooked another hour. Not soupy at all, and so very filling in a tortilla. We did add some Fiesta blend cheese and Greek yogurt right before serving... yum. - 2/11/17

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