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California Fresh Chicken Fajitas a-la-Crockpot

Source: California Fresh, Rancho Cordova, California


  • 2 pounds boneless chicken
  • 1 onion, thinly sliced
  • 1 red or green bell pepper, sliced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 8 to 10 warm flour tortillas
  • 1/2 cup non-fat Cheddar cheese, grated
  • Lettuce and tomato as desired


  1. Cut chicken across the grain into 1/2 inch diagonal strips. Place in a crockpot. Top with onion, bell pepper, and lime.
  2. In a small bowl, combine chili powder, cumin, salt, and broth. Pour mixture over chicken. Cover and cook on LOW for 6 to 7 hours or until chicken is tender.
  3. Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over. Top with non-fat sour cream, non-fat cheese, lettuce and tomatoes.

Optional: Add slices of lime along with bell peppers and onions. Remove lime before serving.

Fat: 3 grams; Calories: 300

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