Mexican Crock Pot Recipes: Chicken Fajita Chili

Barbara G.

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Ingredients

2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
2 cloves garlic, minced
1/2 teaspoon ground cumin
Nonstick cooking spray
2 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 16 ounce package frozen yellow, green, and red peppers and onions
1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons light sour cream (optional)
3 tablespoons purchased guacamole (optional)

Directions

In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss gently to coat. Set aside. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken mixture in hot skillet until brown, stirring occasionally. Transfer chicken mixture to a 3-1/2- or 4-quart slow cooker. Repeat with remaining chicken mixture.

Stir tomatoes, frozen vegetables, and beans into chicken mixture in slow cooker.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, top each serving with cheese, sour cream, and guacamole.

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Source: BHG
 
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