Crock Pot Shredded Chicken Fajita Chili

A delicious crock pot shredded chicken chili recipe, made fajita-style with bell peppers.

Crock Pot Shredded Chicken Fajita Chili | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup |

Are you a football watcher? I’m not. But the past couple of seasons, I’ve been aaaaaall up in the 49-ers grill. On account of…it’s all because…as the result of…the reason for it is…ah heck, it’s because of Kaepernick. Kaeperyum used to be the quarterback for UNR, which is where I went to college. I feel prideful. It doesn’t hurt that his larger-than-life arms are all tatted up like a tricked out renegade. #TeamKaepernick.

Crock Pot Shredded Chicken Fajita Chili | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup |

What was I talking about? The gun show? Oh. Chili. Right. SO! I made this crock pot shredded chicken chili and took it with me to watch the 49ers/Packers game with the ladies a couple weeks back. There was beer and chili and Brussels sprouts (that’s not a lie…Brussels were present. They have a standing invitation), and we jibber jabbered, all cozy warm-like with our chicken chili while the man stallions did the football thing in below freezing weather.

Do you like chili? Do you like fajitas? Combine the two in a crock pot and presto: double whammy lollapalooza, party in your slow cooker.

Amazing things happen when you add chili ingredients and bone-in chicken to a crock pot. The slow cooking makes the chicken fall-off-the-bone tender, and allll the chili flavors meld together into a blissful meal. This chili is very easy to make and it serves tons of people. Super Bowl chili anyone? All’s fair in the game of chili and football. Let the California boys win.

Crock Pot Shredded Chicken Fajita Chili | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup |

Crock Pot Shredded Chicken Fajita Chili | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup |

Crock Pot Shredded Chicken Fajita Chili

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Author: Julia
*I used a red, a green, and a yellow **You can replace the chicken pieces with 2 to 3 boneless skinless chicken breasts…but why would you do that?


  • 1 yellow onion chopped
  • 3 bell peppers assorted colors, cut into matchsticks*
  • 2 jalapeno peppers seeded and chopped
  • 6 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 teaspoons coriander
  • ¼ teaspoon ground cayenne pepper optional
  • 2 teaspoons kosher salt or to taste
  • 1 14- ounce can garbanzo beans drained and rinsed
  • 1 28- ounce can diced tomatoes
  • 3 cups low sodium chicken broth
  • 2 lbs to 3 bone-in chicken pieces ** I used 3 pounds


  1. In a large skillet, heat olive oil over medium. Add the onion and sauté, stirring frequently, until softened, about 5 to 8 minutes.
  2. Add the bell peppers and garlic and sauté an additional 5 minutes.
  3. Transfer the veggies to your crock pot.
  4. Add the spices, beans, diced tomatoes, and broth, and stir everything together.
  5. Add the chicken pieces (or breasts) to the crock pot, pushing them toward the bottom so that they are submerged in liquid.
  6. Place your crock pot on the low setting and allow it to cook for 8 hours.
  7. When the chili is ready, taste it for seasoning. Add salt, hot sauce, or additional spices if desired.
  8. Using a slotted spoon or tons, pull the chicken pieces out of the crock pot and place them on a cutting board.
  9. Use two forks to shred the meet off the bones and discard all of the bones.
  10. Place the shredded chicken back into the crock pot and mix it in with the chili.
  11. Serve chili with sour cream, cheese, and your other favorite chili toppings.

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  1. Julie

    Chili! Fajitas! In one bowl! Yes, mam! I’ll have a bowl of this, please–even if we don’t watch football. I can have it during the Olympics. Mmmmmm.. On another note. Brussels sprouts and beer? Eww. I’ll stick with chili. Have a fabulous weekend, my dear.

  2. Alice // Hip Foodie Mom

    We recently moved to Madison, WI from Seattle for my husband’s job . .and were immediately, whether we liked it or not, initiated into the “cheesehead” family. . it’s crazy here how much people love football. . . kinda cool. . I watched that same game and Packers fans everywhere were mourning that day. But I loved that SF took it home that day. . playing in WI in the freaking freezing cold weather. good game. 🙂 I also love chili and have yet to make it in a crock pot. That will change soon. love this!

  3. Monet

    I am always, yes always, looking for new crock pot recipes. This looks SO GOOD! My husband and his family are huge football watchers (I’m more of a casual observer). However, I do love cooking for football games and this is the next one I want to try!

  4. Joanne

    The only reason I know about football at all these days is because of a certain Y chromosome in my life who is obsessed with it. At least there is fun food that comes with it! I’m super into chili and love these fajita flavors!

  5. Abby

    We are football watchers but I usually lost interest after the first half and start snacking and pinteresting away. This looks so good, I’d dive right in with a chip or two who needs spoons 🙂

  6. Sharon

    I must buy a crock pot! So many great recipes like this one out there . SInce the game has just ended it’s no spoiler we won’t see any more of the hunky Kap this NFL season. Sad face … I became a much bigger 49ers fan the last 2 seasons. Wonder why?

  7. Heather @ Kiss My Broccoli

    I’m so not a sports fan! I had to Google Kaepernick to see who the heck you were talking about! Haha! But I like chili…and Brussels…forgive me? 😉

    Yeah, all this soup and chili and crock pot talk is making me feel very inadequate right now. Get with the program Heather! Seriously, there is a butternut squash (two actually) sitting on my counter right now just WAITING to be turned into some soupy like deliciousness. And if I slice em open and they are a bit questionable, you better believe I’m still using them! Ha!

  8. Jenna

    Ok just made this on my snow day…not thrilled with how it turned out to be honest. I followed the recipe to the letter and there was WAY too much liquid, it didn’t look anything like the picture. Definitely more soup like than chili like. I took out more than 2 cups of liquid. It was also surprisingly bland considering the amount of spices. Biting into the little balls of coriander was quite unpleasant, so I would recommend grinding them first. Disappointing.

  9. Craig

    Your recipe turned out well in a pressure cooker. I cooked it for 30 minutes under pressure in a Secura electric pressure cooker. Omit the chicken broth if you like thick chili, or use 1 cup for more soup-like consistency. Chili probably tastes better if you cook it on low for 8 hours, but I’m usually pressed for time!

    I also used pre-shredded chicken. I like to make a large batch of plain dark meat chicken in the pressure cooker, shred it, and then freeze it in 2-cup portions. 2 cups is about right for this recipe.

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