Yet another crock pot Sunday dinner. I know, how monotonous. (Side note : the word monotonous is really boring to spell. Haha. Irony.) Anyway, my dinners on Sunday have been fast lately because during the holidays I always have a lot happening. Speaking of, I have a very short time to get Christmas dinner together. It's going to be a lot more mellow this year but it's still a lot to put together. Thankfully, Im serving a small crowd.
Okay, enough rambling. Onto the food.
Yields 6 servings.
261 calories per serving.
Recipe from Better Homes Test Kitchen.
2 lbs chicken breasts, cut into 1 in pieces
1 tbsp chili powder
1 tsp fajita seasoning
1/2 tsp cumin, ground
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, no salt added
1 15 oz can white kidney beans, rinsed & drained
light sour cream
reduced fat cheddar cheese
In a medium bowl combine chicken, chili powder, fajita seasoning, cumin, & garlic.
Toss to coat.
Coat an unheated large skillet with cooking spray.
Preheat skillet over medium-high heat.
Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in crock pot.
Add undrained tomatoes & beans.
Cover & cook on low heat for 4 - 5 hours or high heat for 2 - 2.5 hours.
Top with sour cream & cheese.
Personally, I think that this couldve used more fajita seasoning, maybe 2 tbsps because you really couldnt taste too much of it. Other than that, it was pretty damned good.