Slow-Cooked Chicken Fajitas

KIMT WEB News

Slow-Cooked Chicken Fajitas
Serves 6. (1 cup fajita filling each)

All you need:
1 large yellow onion, thickly sliced
3 bell peppers, seeded and thickly sliced
1 ½ pounds boneless, skinless chicken breasts
¼ c. water
2 tbsp. ground cumin
1 ½ tbsp. Hy-Vee chili powder
1 tsp Hy-Vee garlic powder
Hy-Vee salt, to taste
Hy-Vee tortillas, Hy-Vee Shredded Mexican-blend cheese and Hy-Vee plain Greek yogurt, for serving

All you do:
1. Combine onion and pepper slices in a lightly greased 6-quart slow cooker. Place chicken on top and pour in water. Sprinkle with cumin, chili powder and garlic powder.
2. Cover and cook on LOW for 8-10 hours.
3. Shred chicken with 2 forks and stir to combine with onions and peppers. Season to taste with salt. If desired, serve on tortillas with cheese and plain Greek yogurt.
4. The onions and peppers may be sliced in advance. Cover and refrigerate until needed.

Nutrition Facts per serving: 250 calories, 6g fat, 1.5g saturated fat, 125mg cholesterol, 240mg sodium, 11g carbohydrates, 4g fiber, 4g sugars, 37g protein.

Daily values: 25% vitamin A, 130% vitamin C, 6% calcium, 15% iron.

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