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
Servings: 4 Servings
Calories: 290kcal
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?
**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