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What We're Eating: Crock-Pot Chicken Fajitas

I love Mexican food. Wait, that’s an understatement.

I LOVE MEXICAN FOOD. That’s better.

I also love my Crock-Pot, so this recipe combines my loves into one delicious meal.

Because of our work schedules, we use our Crock-Pot several times a week. When I walk in the door around 6 p.m., it’s so nice to know dinner is nearly ready. One of our favorite recipes is Crock-Pot Chicken Fajitas. I adopted our version from one I found on Pinterest.

Crock-Pot Chicken Fajitas (Approx. 6 points per serving)

Place the following in the Crock-Pot, in order:

2 Tbsp. light butter or margarine (We use Country Crock Light)

2 green peppers, sliced

1 small onion, sliced

3 chicken breasts

1 Pack of taco seasoning (I prefer Ortega)

½ Cup taco sauce (We like Ortega medium)

Cook on low for eight hours. Shred the chicken with a fork and mix it all together. Drain the mixture (it will be REALLY juicy and runny), then spoon servings of about ½ cup into SMALL tortillas. Top with 2 percent shredded cheese and fat-free sour cream (and any other toppings you like – I like grape tomatoes).

The points breakdown on this isn’t exact science. But I estimate each serving to be worth ABOUT 6 points. When I have two fajitas, it adds up to about 13 points total:

Filling – 6 points (3 each)

Tortillas – 4 points (2 each)

Cheese – 2 points (I spread ¼ cup between the two)

Sour cream – 1 point (Again, I use a ¼ cup between the two)

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