Ingredients
1 pound boneless skinless chicken breast halves1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, drained1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 medium onion, halved and sliced2 teaspoons ground cumin2 teaspoons chili powder1 garlic clove, minced1/4 teaspoon salt6 flour tortillas (8 inches), warmedOptional: Shredded lettuce and chopped tomatoes
Preparation
In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.
