Slow Cooker Chicken Fajita Chili

Slow Cooker Chicken Fajita Chili

Slow Cooker Chicken Fajita Chili

• Prep time: 10 minutes 
• Cook time:6-8 hours on low or 4-6 hours on high 
• Yield: 8 servings 
• Serving size: 1¼ cups

Ingredients 

• 1 red bell pepper, diced 
• 1 green bell pepper, diced 
• 1 yellow bell pepper, diced 
• 1 onion, diced 
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed 
• 1 (15-ounce) can reduced-sodium pinto beans, drained and rinsed 
• 1 (10-ounce) package frozen yellow corn 
• 1 (14.5-ounce) can reduced-sodium crushed tomatoes 
• 2 cups low-sodium chicken broth 
• 1 (4-ounce) can chopped green chilies 
• 2 tablespoons cumin 
• 2 tablespoons chili powder 
• 2 teaspoons dried oregano 
• 1 tablespoon onion powder 
• 1 tablespoon garlic powder 
• ¼ teaspoon red chili flakes 
• 1½ pounds boneless, skinless chicken breasts (about 3) 
• juice of 1 lime (about 2 tablespoons) 
• 2 tablespoons fresh chopped cilantro 

Optional: 

light sour cream 

shredded reduced-fat mild cheddar cheese

Instructions

• Combine all of the ingredients except the lime juice and cilantro in the slow cooker, placing the chicken on top. Cook on low for 6-8 hours, or high for 4-6 hours.
• In the last 30 minutes of cooking, remove and shred the chicken. Return it to the slow cooker with the lime juice and cilantro, and stir to combine.
• Cook for an additional 30 minutes.
• Serve with optional toppings as desired.

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