This is an easy recipe with ingredients that I often have on hand. The best part is that the leftovers can be served over tortillas or rice.
- 4 chicken breasts
- 3 tsp fajita seasoning (see below for a recipe I modified)
- 2 cloves garlic
- 2 cans of diced tomatoes
- 2 -3 assorted peppers ( I used sweet green and cubanelle peppers for this batch)
- 1 onion
- 1 large can of cannellini beans (drained)
- avocado, sour cream, cheese for garnish
Fajita Seasoning Mix
2 TB. chili powder
1/2 TB. salt
1 TB. paprika
1 TB. sugar
2 tsp. chicken boullion (crushed cubes or powder from a jar)
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. (or more!) or crushed red pepper flakes
1 tsp. ground cumin
-Mix together in a bowl.
Brown the chicken, peppers, onions, garlic, in a large skillet
Transfer into the slow-cooker, add the tomatoes, beans, and fajita seasoning.
Cook on low heat for 6-8 hours.
See serving photo below for garnish! YUM!