Slow-Cooker Chicken Fajita Burritos
A delicious and easy slow-cooker recipe.
1 lb skinless, boneless chicken breasts
1 red peppersliced
1 yellow peppersliced
1 medium red onionsliced thin
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumen
2 cups crushed ice
½ cup salsause your favorite kind
½ cup low sodium chicken broth
15 oz can black beansrinsed and drained
8 large low-carb tortillas
1 cup reduced-fat, shredded cheddar cheese
½ cup non-fat plain Greek yogurtoptional
2 tbsp chopped cilantrogarnish
1 lime, slicedgarnish
1
Place chicken breasts in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
2
Cover and cook on low for 6 hours or until done. Shred chicken with a hand mixer or fork.
3
Serve ½ cup chicken and bean mixture on each tortilla and top with cheese and non-fat plain greek yogurt.
4
Garnish with cilantro and lime slices.
Nutrition Facts
0 servings
Ingredients
1 lb skinless, boneless chicken breasts
1 red peppersliced
1 yellow peppersliced
1 medium red onionsliced thin
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumen
2 cups crushed ice
½ cup salsause your favorite kind
½ cup low sodium chicken broth
15 oz can black beansrinsed and drained
8 large low-carb tortillas
1 cup reduced-fat, shredded cheddar cheese
½ cup non-fat plain Greek yogurtoptional
2 tbsp chopped cilantrogarnish
1 lime, slicedgarnish
Directions
1
Place chicken breasts in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
2
Cover and cook on low for 6 hours or until done. Shred chicken with a hand mixer or fork.
3
Serve ½ cup chicken and bean mixture on each tortilla and top with cheese and non-fat plain greek yogurt.
4
Garnish with cilantro and lime slices.
