Crock Pot Chicken Fajita Chili
Looks like October 4th was National Taco Day…why not celebrate tacos & everything Tex-Mex with this chili? You can easily make tacos with it, or serve some it up in a bowl with a side of chips....
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Cooking tools:
- Slow cooker
- Vacuum sealer
- Zip-top bag
- Chef's knife
- Cutting board
- Serving bowl
- Ladle
Ingredients
- 2 pounds skinless chicken breast, cut into bite sized pieces
- 3 tablespoons vegetable oil
- 1 packet (1.12 ounces/31 grams) fajita seasoning
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 yellow pepper, diced
- 2 carrots, sliced thin
- 1 zucchini, cut into small pieces
- 1 can (16 ounces) garbanzo beans, rinsed & drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (28 ounce can) diced tomatoes
- 17 ounces tomato soup
- salt & pepper to taste
- You will also need
- 5 quarts crock pot
- Food Saver with bags or re-sealable plastic bags
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