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Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas
This healthy recipe comes from NDSU Extension Service.


  • 1 pound boneless, skinless chicken breasts
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with mild green chilies, drained
  • 3 medium bell peppers (your choice: green, red, orange, yellow or a mixture), sliced thin into strips
  • 1 medium onion, sliced into strips
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. minced garlic
  • 6 8-inch whole wheat tortillas, warmed
  • Toppings: shredded lettuce, chunky salsa, fat-free sour cream


If the chicken breasts are frozen, thaw in the microwave or in your refrigerator. In a 3-quart slow cooker, combine chicken, beans, tomatoes, peppers, onion, and seasonings. Cover and cook on low for five to six hours or until chicken is tender and reached 165 F. Remove chicken and cool slightly. Shred and return to slow cooker to heat through. Spoon about 3/4 cup of chicken mixture down on the center of each tortilla. Top with lettuce, tomato and sour cream if desired.

Makes 6 servings.

Per Serving: about 350 calories, 5 grams (g) of fat, 48 g carbohydrate, 26 g protein and 10 g fiber.

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