Earlier in the year, we teamed up with Muir Glen and some fabulous food bloggers to create some stellar chili recipes. This Crockpot Shredded Chicken Fajita Chili comes from one of our leading ladies- Julia Mueller of The Roasted Root. She has combined all of the wonderful spicy flavors of fajitas into a chili that you can throw in the slow cooker. A lady after our hearts, that’s for sure! You can speed this recipe up on the stove top if you need to, but I can’t think of anything I love more on a weeknight than coming home to a pot of soup that has been simmering all day. The house smells amazing and all I have to do is dish it up! Easy-peasy. Check out Julia’s bio below for info on how to keep up with her and enjoy this wonderful dish!
Crockpot Shredded Chicken Fajita Chili
- 1 Yellow Onion, chopped
- 3 Bell Peppers, assorted colors, cut into matchsticks
- 2 Jalapeno Peppers, seeded and chopped
- 6 cloves Garlic, minced
- 3 tablespoons Chili Powder
- 2 tablespoon Cumin
- 2 teaspoons Oregano
- 2 teaspoons Coriander
- ¼ teaspoon Cayenne Pepper (optional)
- 2 teaspoons Kosher Salt, or to taste
- 1 cup dry Garbanzo Beans
- 1 28-ounce can Diced Tomatoes
- 3 cups low sodium Chicken Broth
- 2 lbs bone-in Chicken Pieces or 2 Chicken Breasts
- Pour the garbanzo beans into a bowl or container and fill with enough water to cover them. Soak overnight, or for at least 6 hours. Drain the beans and set aside.
- In a large skillet, heat olive oil over medium. Add the onion and sauté, stirring frequently, until softened, about 5 to 8 minutes.
- Add the bell peppers and garlic and sauté an additional 5 minutes.
- Transfer the veggies to your crock pot.
- Add the spices, beans, diced tomatoes, and broth, and stir everything together.
- Add the chicken pieces (or breasts) to the crock pot, pushing them toward the bottom so that they are submerged in liquid.
- Place your crock pot on the low setting and allow it to cook for 8 hours.
- When the chili is ready, taste it for seasoning. Add salt, hot sauce, or additional spices if desired.
- Using a slotted spoon or tons, pull the chicken pieces out of the crock pot and place them on a cutting board.
- Use two forks to shred the meet off the bones and discard all of the bones.
- Place the shredded chicken back into the crock pot and mix it in with the chili.
- Serve chili with sour cream, cheese, and your other favorite chili toppings.
Julia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.