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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat a large skillet with cooking spray; heat over medium-high heat. Cook the chicken, in 2 batches, until browned on all sides, stirring occasionally.
Place the chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables and cannellini beans. Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
To serve, top individual servings with sour cream, shredded cheese and/or guacamole, if desired.