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.