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Slow Cooker Chicken Fajita Chili

A delicious slow cooker shredded chicken chili recipe, made fajita-style with bell peppers. This easy-to-prepare recipe makes for a healthful, comforting weeknight dinner.

Slow Cooker Chicken Fajita Chili made easy in your crock pot! chicken, bell peppers, and black beans are the main ingredients here!

I made this crock pot shredded chicken chili and took it with me to watch a football 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.

Slow Cooker Chicken Fajita Chili made easy in your crock pot! chicken, bell peppers, and black beans are the main ingredients here!

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 all 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.

Slow Cooker Chicken Fajita Chili made easy in your crock pot! chicken, bell peppers, and black beans are the main ingredients here!
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5 from 1 vote

Crock Pot Shredded Chicken Fajita Chili

Take your favorite fajitas to the next level by soup-ifying them! This Crock Pot Shredded Chicken Fajita Chili is marvelously flavorful with tender chicken
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Soups, Stews, & Chilies
Cuisine: Mexican
Servings: 4 Servings
Calories: 290kcal
Author: Julia

Ingredients

  • 1/2 yellow onion chopped
  • 3 bell peppers assorted colors, cut into matchsticks*
  • 2 jalapeno peppers seeded and chopped
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1.5 teaspoons ground cumin
  • 2 teaspoons oregano
  • ¼ teaspoon ground cayenne pepper optional
  • 2 teaspoons kosher salt or to taste
  • 1 14-ounce can black beans or garbanzo beans, drained and rinsed
  • 1 14-ounce can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 lbs boneless skinless chicken breasts or 2 lbs bone-in peices

Instructions

  • Add all ingredients to your crock pot in the order listed, ensuring the chicken is submerged in liquid. Stir everything well
  • Secure the lid, place your crock pot on the low setting, and allow it to cook for 8 hours.
  • Remove chicken from crock pot and place on a cutting board. Use two forks to shred the meat and place meat back into the crock pot (discarding any bones if using bone-in chicken). For best results, allow chili to sit another 15 minutes (or even overnight) to allow chicken to absorb more flavor.
  • Serve chili with grated cheese, fresh cilantro, chives, and your other favorite chili toppings.

Notes

*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?

Nutrition

Serving: 1of 4 | Calories: 290kcal | Carbohydrates: 34g | Protein: 37g | Fat: 3g | Fiber: 11g | Sugar: 4g
Recipe Rating




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Craig

Sunday 22nd of May 2016

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.

Jenna

Thursday 13th of February 2014

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.

Heather @ Kiss My Broccoli

Friday 31st of January 2014

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!

ashley - baker by nature

Tuesday 21st of January 2014

Girl. this looks fantastic! I need a GIANT, HEAPING bowl right now!!! Seriously... right now ;)

Natalie @ Tastes Lovely

Monday 20th of January 2014

I love this idea of combining fajitas and chili. Bet your house smelled amazing while this was cooking. So bummed the 49ers lost yesterday! Darn! So close.

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