Chicken Fajita Chili
2 Pounds skinless chicken breast, cut into bite sized pieces
3 Tablespoons vegetable oil
1 Packet (1.12 Ounces) 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 (use less if you like a thicker chili)
Salt & pepper to taste
5 Quart Crock-Pot® slow cooker
FoodSaver® sealer with bags
1. If using a FoodSaver® to marinate the chicken, read & follow the directions. You can also do this in a re-closeable bag if you do not have a food saver. Marinate for a few hours to overnight.
2. When ready to get started, place the chicken in a large sauté pan over medium high heat. Brown chicken on all sides. Remove from the heat when browned. (This gives it much better flavor in the final dish.) You can cut the veggies while the chicken is cooking.
3. Place all ingredients in the Crock-Pot® slow cooker. Mix well. You can cook it on a high setting for 2 to 2/12 hours or on low setting for 4 to 5 hours. Season with salt and pepper to taste.