1 pound boneless skinless chicken breast halves 1 can (16 ounce size) kidney beans, rinsed and drained 1 can (14.5 ounce size) diced tomatoes with mild green chiles, drained 1 medium green pepper, julienned 1 medium onion, halved and sliced 2 teaspoons ground cumin 2 teaspoons chili powder 1 clove garlic, minced 1/4 teaspoon salt 6 flour tortillas (8 inch), warmed shredded lettuce (optional) chopped tomatoes (optional)
In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired.