Slow Cooker Chicken Fajita Chili
User Reviews
5.0
45 reviews
Excellent
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chicken Fajita Chili
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Mexican spices heat up this easy crock pot chicken chili recipe with sweet bell peppers.
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Ingredients
- 15 ounce bag dried light red beans **see note in instructions
- 3 bell peppers , red, yellow or orange or a combination of the three, seeded and sliced
- 2 yellow onions , sliced
- 2 cans Rotel tomatoes with chilies , with juice
- 2 chicken breasts , cooked and shredded
- 3 to 3 ½ cups boiling water
- 4 ounces tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Instructions
- **If cooking with pre-soaked beans, reduce the amount of hot water to 2 ½ cups and cook for about 6 hours on high or 8 hours on low.
- Place the dried beans in the bottom of a 6 quart slow cooker. Layer the bell bell peppers, onions and chicken over the beans and top with the tomatoes and their juice.
- Whisk the water and the tomato paste until well combined. Add the chili powder, cumin, oregano, garlic powder and salt whisk again. Pour the water tomato spice mixture over the ingredients in the slow cooker.
- Cover and cook for 8 hours on high and 10 hours on low. Check the water level and add more water if chili seems dry..
- Serve with chopped avocado, sour cream, cheddar cheese and pickled jalapeños with cornbread on the side.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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