Crockpot Shredded Chicken Fajita Chili

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 Tbsp Chili Powder
• 2 Tbsp Cumin
• 2 tsp Oregano
• 2 tsp Coriander
• ¼ tsp Cayenne Pepper (optional)
• 2 tsp Kosher Salt, or to taste
• 1 cup dry Garbanzo Beans
• 1 (28 oz) can Diced Tomatoes
• 3 cups low sodium Chicken Broth
• 2 lbs bone-in Chicken Pieces or 2 Chicken Breasts

1. 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.
2. In a large skillet, heat olive oil over medium. Add the onion and sauté, stirring frequently, until softened, about 5 to 8 minutes.
3. Add the bell peppers and garlic and sauté an additional 5 minutes.
4. Transfer the veggies to your crock pot.
5. Add the spices, beans, diced tomatoes, and broth, and stir everything together.
6. Add the chicken pieces (or breasts) to the crock pot, pushing them toward the bottom so that they are submerged in liquid.
7. Place your crock pot on the low setting and allow it to cook for 8 hours.
8. When the chili is ready, taste it for seasoning. Add salt, hot sauce, or additional spices if desired.
9. Using a slotted spoon or tongs, pull the chicken pieces out of the crock pot and place them on a cutting board.
10. Use two forks to shred the meat off the bones and discard all of the bones.
11. Place the shredded chicken back into the crock pot and mix it in with the chili.
12. 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