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