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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Combine the ingredients in your slow cooker before you head out the door. Supper will be ready when you return. Exhanges: 1.5 vegetable, 1 starch, 4 lean meat. I found this recipe in Diabetic Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces |
1 tablespoon chili powder |
1 teaspoon fajita seasoning mix |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
28 ounces no-salt-added diced tomatoes (2-14.5oz cans) |
16 ounces bagged frozen pepper and onion stir fry vegetables (peppers, yellow, green, and red) |
15 ounces cannellini beans, rinsed and drained (white kidney) |
3 tablespoons shredded reduced-fat cheddar cheese (optional) |
light sour cream (optional) |
guacamole (optional) |
Directions:
1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
2. Place chicken in a 3 1/2 or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting 4-5 hours or on high-heat setting 2-2 1/2 hours.
3. If desired, top individual servings with shredded cheese, light sour cream, and or guacamole.
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