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Slow Cooker Chicken Fajita Chili made easy in your crock pot! chicken, bell peppers, and black beans are the main ingredients here!
Crock Pot Shredded Chicken Fajita Chili
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
*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?
Author: Julia
  • 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
  1. Add all ingredients to your crock pot in the order listed, ensuring the chicken is submerged in liquid. Stir everything well
  2. Secure the lid, place your crock pot on the low setting, and allow it to cook for 8 hours.

  3. 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.

  4. Serve chili with grated cheese, fresh cilantro, chives, and your other favorite chili toppings.