1 lb. chicken thighs, boneless and skinless
1 pkg. pre-cut vegetables from the deli section (or 1 small onion and 2 c. bell peppers, assorted colors)
1/2 c. water
1 pkg. Fajita seasoning dry mix (I used Taco Bell)
*Tortillas, lettuce, dressing, cilantro, cheese, tomato, any toppings that you want!
Place the chicken thighs on the bottom of a slow cooker. Sprinkle the seasoning packet on top. Chop the vegetables into small pieces and distribute on top of the chicken. Pour 1/2 c. water into the slow cooker. Cook for 6 hrs on low heat.
Shred the chicken into small pieces (the meat will be fork tender). Return back to the slow cooker and cook on high for 1 hour.
If you are using for fajita burritos, like I did, use a straining spoon to get rid of the access liquid before placing on the tortilla.
(For the burritos that I made that had quite a bit of meat, it made 6 servings, 4 WW points for the meat portion each. 8 servings would be 3 WW points for the meat.)
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