Slow Cooker Chicken and Fajita Vegetables

This sounds yummy, will serve with soft corn or flour tortillas and some margaritas.

Nonstick cooking spray
(2 lbs) boneless, skinless chicken breast halves, cut into 1″ pieces
1 tbsp chili powder
1 tsp fajita seasoning
1/2 tsp ground cumin
2 garlic cloves, minced
2 (14-1/2 oz) cans no-salt-added diced tomatoes, undrained
1 (16 oz) bag frozen pepper & onion stir-fry vegetables
1 (15 oz) can cannellini beans(white kidney beans), rinsed, drained
2 tbsp light sour cream (optional)
3 tbsp shredded reduced fat Cheddar cheese (optional)
3 tbsp packaged guacamole (optional)

DIRECTIONS:
1. In a medium size bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium high heat. Cook chicken, half at a time in h ot skillet until browned on all sides, stirring occasionally.
2. Place chicken in a 3-1/2 or 4 quart slow cooker. Add undrained tomatoes, stir-fry vegetables, and cannellini beans. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2-1/2 hours.
3. Optional: If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Yield: 6 Servings.

NUTRITIONAL INFORMATION:
Calories: 261, Total Fat 2g, Saturated Fat 1g, Cholesterol 88mg, Sodium 294mg, Sugars 7g, Carbohydrates 22g, Fiber 7g, Protein 41g