Slow Cooker Chicken Fajita Chili | foodiecrush.com (2024)

This chicken fajita inspired recipe is full of Mexican spices, beans and sweet bell peppers making for an easy and filling crock pot chili you will love.

You can call it crock pot. I often call it slow cooker. Tomato, tah-mah-toes, either way, slow cooking/rocking the crockiswhat’s for dinner.

Chicken chili in the crock pot makes for the perfectly easy dinner for weekend eats and is just one more truly, honestly, I promise it’s easy reason to get into the kitchen, rather than escaping itlike Alcatraz.

I mean, isn’t it easier to cook at home on the weekends?Sure! But sometimesI’m left sportinga blank stare at myrefrigerator shelves wondering what is going to magically appear after theday’s multitude of events and projects that havetotally escaped my reach.

This recipe though? A little planning ahead, a few pantry staples, some pre-cooked chicken and a rainbow of bell peppers that never seem to grow old in the crisper is all you really need for a spiced up flavorful weekend comfort food dinner.

Dude. You’ve got this.

To Soak or Not to Soak

Let’s talk beans. The magical fruit.

Crock pot cooking is really all about convenience. And more often than not, beans that are ready to roll(make thatdump from the can) are consideredthe fastest addition to homemade chili.

However. I’ve been enlightened.Dried beans from the bag, or better yet the bulk bin, just might be where it’s at.

Soaking beans takes noeffort at all. Simply add the beans to a pot or large bowl, cover with water and soak overnight. Drain them the next morning and you have rehydrated protein power boosters ready for slow cooker chili chillin’.

Now, when using beansin crock pot recipes I wondered aloud (to anyone and no one at all)whether the soak time is really, truly necessary?

According to my research, soaking the beans before cooking in the crock pot (or any other pot) isn’t needed at all. In fact, beans not soaked prior to cooking have a better bite and more flavor than their water logged cousins, and no, soaked beans don’t remove the gasses that make you gassy. Beans are gonna do what beans are meant to do. Discover why here.

This Mexican flavored chili is a shining example of one of my favorite ways to crockpot, when the recipe doesn’t call for any extra browning, and is truly a one pot, make-ahead meal.

About the Recipe

This chili gets it’ssouth of the border flavor thanks to an easy Mexican-flavored mix of spices and tex-mex Rotel tomatoes with chilis. I used the standard can of Rotels, but they do come in varying degrees chiliheatso suitthe one that meetsyour taste.

Along with the canned Rotel tomatoes, I used tomato paste mixed with boiling water as the moisture maker in this chili. The boiling water gives the bean cookinga jump start, avoiding that slow cooker internal temperature ramp up. Depending on your slow cooker and whether you’re using dried or pre-soaked beans, you may need to add more water as the mixture cooks. Check in toward the last half hour to see if more water is needed.

Layer the beans along the bottom of your crock pot or slow cooker so they get the maximum amount of cooking time contact with the hot water and tomato paste mixture. Here is your soaking method, friends!

If using pre-soaked beans plan on a cooking time of about 6hours on high or 8 hours on low and use about2 cups of the tomato flavored hot water. If using dried beans, use 3 cups flavored tomato water and cook for 8hours on high and 10 hours on low. Again, cooking time with dried beans could vary on your slow cooker so I advise the first time you make this to start your cooking time a little earlier than later and then keep the chili warm in the crockpot until ready to serve.

I use red, yellow and orange bell peppers in this recipe to add the rainbow connection to this dish. Sure does make it pretty. Bell peppers are one of the best ways to get your daily allowance of vitamin C so hoarding these sweet bites in your chili bowl is perfectly acceptable.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagramwith #foodiecrusheats.

All the Fixins to the Sides

Chili is all about making it your own, and that boils down to the fixins’ and sides you serve with it. Here’s a few ideas to get you going.

Cheddar and Jalapeño Skillet Cornbread

Crispy on the outside but soft on the inside, this spiced up cornbread is ready for dipping.

Get the recipe| FoodieCrush

Apple Pecan and Feta Salad with Honey Apple Dressing

I like a contrast in texture when I eatchili. A salad ofapples and nuts add that cravablecrunch.

Get the recipe | Jessica In the Kitchen

Pickled Jalapeños

Chili isn’t complete once the cooking is done. Now it’s time for flavor builders. These pickled peppers are my fave.

Get the recipe|FoodieCrush

Brown Butter Pecan Chocolate Chip Cookie Bars

Let’s keep going with this simple theme and bake everyone’s favorite dessert, butin a single pan.

Get the recipe | She Wears Many Hats

Food to Fodder

That’s my cravings for fall food eats but I want to hear yours.

What’s your favorite weekend main?

Thanks for stopping by and sharing your comments. Have a great day and cook something good!

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