SLOW COOKER FAJITA-STYLE TACOS

The Celebrated MYSTERY

Technically fajitas have grilled meat, but the green pepper and onion make these slow cooker tacos “fajita style.” They are simple, tender and delicious.

Ingredients

• 1½ pound boneless, skinless chicken thighs, trimmed of fat (about 5 or 6)

• 3 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• ½ teaspoon salt

• 1 cup reduced sodium chicken broth divided

• 1 can pinto beans (rinsed and drained)

• 1 green pepper sliced thin (1/8-1/4 inch pieces)

• 1 onion cut in half and sliced thin (1/8 to 1/4-inch pieces)

• 2 cup shredded lettuce or cabbage

• 1 cup chopped tomato

¼ cup chopped cilantro

• 1-2 Tbsp. lime juice

• 10 Tbsp. reduced fat sour cream

• 20 taco shells

Directions

Combine the first 6 ingredients into a slow cooker (chicken through salt), stir to coat chicken pieces, add ½ cup broth and cook for 8 hours on low. After 7 hours remove the chicken, shred with 2 forks and return to the slow cooker with the beans, green pepper, onion and remaining ½ cup broth, cook for 1 more hour until the vegetables are crisp tender.

Meanwhile combine lettuce, tomato, cilantro and lime juice.

To serve heat the taco shells according to package directions and fill each one with ¼ cup meat mixture, 2 tablespoons lettuce mixture and one dollop of sour cream. Enjoy!

Yield: 10 servings (serving size: 2 tacos)

Nutrition Breakdown: Calories 280, Fat 9g (2g saturated, 1g monounsaturated), Cholesterol 60mg, Sodium 300mg, Carbohydrate 31g, Fiber 6g, Protein 20g

Percent Daily Value: 15% Vitamin A, 35% Vitamin C, 8% Calcium, 15% Iron Carbohydrate Choices: 2 Carbohydrates