Slow Cooker Chicken With Peppers And Onions

Recipe

Yields: 4 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 10 mins

Total Time: 0 hours 55 mins

1 lb. boneless skinless chicken breasts, sliced across the grain into 1/4 " strips

1/4 c. lime juice

1 tsp. ground cumin

1 tbsp. minced garlic

1 tsp. olive oil

1 sweet red pepper,cut into strips

1 sweet yellow or green pepper,cut into strips

2 medium red onions,sliced

1/4 c. chopped fresh cilantro

8 (10") low-fat flour tortillas

1 c. low-fat sour cream

1 c. reduced-sodium salsa

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Place the chicken, lime juice, cumin and garlic in a resealable plastic storage bag. Refrigerate for at least 35 minutes or up to 24 hours, turning occasionally.
Heat the oil in a heavy 10" no-stick skillet over medium-high heat until almost smoking; add the red peppers and yellow or green peppers. Cook and stir for 3 minutes, or until the peppers begin to brown slightly. Add the onions; cook and stir for 5 minutes, or until the onions are tender and slightly charred. Transfer the vegetables to a plate; cover to keep warm.
Add the chicken and marinade to the pan; cook and stir for 4 minutes, or until the chicken is no longer pink. Add the vegetables and cilantro; cook and stir for 1 minute.
Wrap the tortillas in plastic wrap; microwave them for 1 minute on high power. Divide the chicken mixture among the 8 tortillas; top with sour cream and salsa before rolling up.

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