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Crock Pot Chicken Fajita Chili

Authoradmin
DifficultyBeginner

Looks like October 4th was National Taco Day…why not celebrate tacos & everything Tex-Mex with this chili? You can easily make tacos with it, or serve some it up in a bowl with a side of chips. Your entire family is sure to dig it! This healthy & balanced Crock Pot Chicken Fajita Chili recipe is your answer to busy weeknight meals!

Yields1 Serving
Prep Time20 minsCook Time2 hrs 50 minsTotal Time3 hrs 10 mins
 '--Chicken
 2 pounds skinless chicken breast, cut into bite sized pieces
  3 tablespoons vegetable oil
 1 packet (1.12 ounces/31 grams) fajita seasoning
Chili
  2 tablespoons chili powder
  2 cloves garlic, minced
 1 yellow onion, diced
 1 yellow pepper, diced
 2 carrots, sliced thin
 1 zucchini, cut into small pieces
 1 can (16 ounces) garbanzo beans, rinsed & drained
 1 can (15 ounces) pinto beans, rinsed and drained
 1 can (28 ounce can) diced tomatoes
 17 ounces tomato soup
 salt & pepper to taste
 You will also need
 5 quart crock pot
 Food Saver with bags or re-sealable plastic bags
1

If using a Food Saver to marinate the chicken, read & follow the directions. You can also do this in a re-closeable bag if you do not have a food saver. Marinate for a few hours to overnight.

2

When ready to get started, place the chicken in a large sauté pan over medium high heat. Brown chicken on all sides. Remove from the heat when browned. (This gives it much better flavor in the final dish.) You can cut the veggies while the chicken is cooking.

3

Place all ingredients in the crock pot. Mix well. You can cook it on a high setting for 2 to 2/12 hours or on low setting for 4 to 5 hours. Season with salt and pepper to taste. Serve with chips, rice, quinoa or pasta.

Ingredients

 '--Chicken
 2 pounds skinless chicken breast, cut into bite sized pieces
  3 tablespoons vegetable oil
 1 packet (1.12 ounces/31 grams) fajita seasoning
Chili
  2 tablespoons chili powder
  2 cloves garlic, minced
 1 yellow onion, diced
 1 yellow pepper, diced
 2 carrots, sliced thin
 1 zucchini, cut into small pieces
 1 can (16 ounces) garbanzo beans, rinsed & drained
 1 can (15 ounces) pinto beans, rinsed and drained
 1 can (28 ounce can) diced tomatoes
 17 ounces tomato soup
 salt & pepper to taste
 You will also need
 5 quart crock pot
 Food Saver with bags or re-sealable plastic bags

Directions

1

If using a Food Saver to marinate the chicken, read & follow the directions. You can also do this in a re-closeable bag if you do not have a food saver. Marinate for a few hours to overnight.

2

When ready to get started, place the chicken in a large sauté pan over medium high heat. Brown chicken on all sides. Remove from the heat when browned. (This gives it much better flavor in the final dish.) You can cut the veggies while the chicken is cooking.

3

Place all ingredients in the crock pot. Mix well. You can cook it on a high setting for 2 to 2/12 hours or on low setting for 4 to 5 hours. Season with salt and pepper to taste. Serve with chips, rice, quinoa or pasta.

Crock Pot Chicken Fajita Chili

~ Marla Meridith

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