Slow Cooker Fajita Chicken Chili

Keep cozy and dream of warmer day with this easy to make Slow Cooker Fajita Chicken Chili! Minimum effort, minimum carbs... what’s not to love!

Slow Cooker Fajita Chicken Chili:

  • 1 1/4 lb. chicken tenders sliced into strips or shredded chicken

  • 1 yellow onion, cut into thin slices

  • 1 large red bell pepper, seeded, cut into thin slices

  • 1/2 can pinto beans, rinsed

  • 14 oz. can diced tomatoes with green chiles

  • 1 Tbsp. ground cumin

  • 1/2 Tsp. dried oregano

  • 1/2 Tsp. kosher salt

  • Canola oil spray

  • Optional toppings: avocado, greek yogurt, jalapeños, corn tortillas


  • Coat slow cooker insert with canola oil spray.

  • Liberally spray a large non-stick skillet with canola oil. Heat over med-high heat. When hot, add chicken. Cook for about 4 – 6 minutes; until no longer pink and slightly browned on the outside.

  • Layer onions, bell peppers, cooked chicken and beans inside slow cooker insert.

  • In a medium bowl, add remaining ingredients; through salt. Combine. Pour over layered ingredients in slow cooker.

  • Cover and cook on HIGH for 3 hours or LOW for 6 hours.

  • Serve Fajita Chili mixture in a bowl or wrapped in corn tortillas. Top with optional avocado, greek yogurt and jalapeños.

Stay warm and enjoy!