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+ servings

Slow Cooker Fajita Chicken Stew

Servings 4 servings

Ingredients
  

  • 30 ounces black beans drained and rinsed or homemade
  • 1 1/2 cups salsa
  • 3/4 cup low sodium chicken broth
  • 1/4 cup lime juice
  • 1 teaspoon lime zest
  • 1/2 cup red onion chopped
  • 1 cup red bell pepper chopped
  • 1 tablespoon jalapeño diced
  • 4 cloves garlic pressed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup cilantro chopped
  • 1 1/2 pounds boneless skinless chicken breast cubed*
  • 12 whole wheat flour tortillas warmed
  • Optional toppings:
  • avocado diced
  • sour cream
  • Pepper Jack Cheese grated
  • salsa

Instructions
 

  • Combine all ingredients (except tortillas and garnishes) in a slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours.
  • Serve wrapped in warmed tortillas garnished as desired.
  • *LEANNE’S NOTE: Have chicken partially frozen for ease in cutting.

Notes

SERVING SUGGESTION: Serve a big salad on the side. VEGETARIAN: Replace chicken with an additional 15 ounces of black beans (drained and rinsed or homemade). Use vegetable broth. KOSHER: Skip the dairy garnishes. GLUTEN FREE: Make sure beans, salsa and broth are gluten free. Use gluten free tortillas. NUTRITION: Per Serving: 573 Calories; 8g Fat; 45g Protein; 80g Carbohydrate; 14g Dietary Fiber; 66mg Cholesterol; 1631mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat. Points: 14
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