Back
Slow Cooker Chicken Fajita Chili
5 from 45 votes

Slow Cooker Chicken Fajita Chili

Slow Cooker Chicken Fajita Chili combines dried red beans, cooked shredded chicken, bell peppers, onions, diced tomatoes with chilies, and spices in a slow cooker for a hearty and flavorful chili. The dish simmers slowly, allowing the beans to soften and the ingredients’ flavors to meld. This chili offers a smoky, mildly spiced taste profile with tender textured beans and vegetables.

Course: Main Course
Cuisine: Mexican

Ingredients

  • 15 ounce light red beans dried, bagged
  • 3 bell pepper red, yellow or orange or a combination of the three, seeded and sliced
  • 2 onion sliced, yellow
  • 2 diced tomatoes with chilies with juice, cans, Rotel brand
  • 2 chicken breast cooked and shredded
  • 3 to 3 ½ cups water boiling
  • 4 ounces tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. **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.
  2. 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.
  3. 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.
  4. 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..
  5. Serve with chopped avocado, sour cream, cheddar cheese and pickled jalapeños with cornbread on the side.