I'm going to tell you a not so secret secret. I get really sick of chicken. We eat it all the time and it's fine, but you know it pretty much tastes like chicken. It's really not the chicken's fault, it's that I keep making it the same way and expect it to taste different every time. Isn't that the definition of crazy?
I need to vary the way I make chicken or I might just go crazy. Well, I think I've found just the recipe to get me excited about chicken again. It's a slow cooker chicken fajita chili recipe, which is really great because I like chili too, but I get tired of always making it with ground beef. This is like a total double win food-wise.
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Crock-pot Chicken Fajita Chili
Ingredients
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
2 cloves garlic, minced
1/2 teaspoon ground cumin
Nonstick cooking spray
2 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 16 ounce package frozen yellow, green, and red peppers and onions
1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons light sour cream (optional)
3 tablespoons purchased guacamole (optional)
Get the full recipe directions at Food Network.
Image via Food Network
