Combine the ingredients in your slow cooker before you head out the door to run errands or chauffeur the kids to ball practice. Supper will be ready when you return.



  • 2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1 tablespoon chili powder

  • 1 teaspoon fajita seasoning

  • 2 cloves garlic, minced

  • ½ teaspoon ground cumin

  • Nonstick cooking spray

  • 2 14.5 ounces no-salt-added diced tomatoes, undrained

  • 1 16 ounce frozen yellow, green, and red peppers and onions

  • 1 19 ounce cannellini beans (white kidney beans), rinsed and drained

  • 3 tablespoons shredded reduced-fat cheddar cheese (optional)

  • 3 tablespoons light sour cream (optional)

  • 3 tablespoons purchased guacamole (optional)


  • In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss gently to coat. Set aside. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken mixture in hot skillet until brown, stirring occasionally. Transfer chicken mixture to a 3-1/2- or 4-quart slow cooker. Repeat with remaining chicken mixture.

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  • Stir tomatoes, frozen vegetables, and beans into chicken mixture in slow cooker.

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  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, top each serving with cheese, sour cream, and guacamole.

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Nutrition Facts

261 calories, 2 g fat (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 88 mg cholesterol, 294 mg sodium, 22 g carbohydrates, 7 g fiber, 7 g sugar, 41 g protein.

Reviews (1)

1 Ratings
  • 0 Rating Star 1
Really enjoyed this, I don't usually eat guacamole but the toppings completed the dish. A definite make again meal.