Categories: Crock pot, chicken, quick

Ingredients

• 1 lb boneless skinless chicken breast halves
• 1 can(16 oz) kidney beans, rinsed and drained
• 1 can(14 1/2oz) diced tomatoes with mild green chilies, drained
• 1 each medium green, sweet red, and yellow peppers, julienned.
• 1 med. onion, halved and sliced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 garlic clove, minced
• 1/4 tsp salt
• 6 flour tortillas, 8 inches, warmed
• Shredded lettuce and chopped tomatoes, optional

Directions

1. 3 qt slow cooker, combine chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.

2. Remove chicken, cool slightly. Shred chicken and return to slow cooker, stir to combine,

3. Spoon 3/4 cup chicken mixture down center of each tortilla. Top with lettuce and tomatoes if desired.

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