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  • Lindsey, EDRD

Slow cooking

In all honesty, my intention is to beef up my video production skills this winter. You know, because I have infinity spare hours on my hands. Yikes. Twin toddlers are not conducive to a quiet and calm kitchen.

Or living room.

Or minivan.

Or bathroom.


Anyway, I am not letting that stop me from posting a low quality video about a HIGH QUALITY recipe I made yesterday.

Chicken fajita chili. In the slow cooker. With only a handful of ingredients.

Chicken Fajita Chili

1 1/2 ish pounds boneless skinless chicken breasts

1 8 oz block cream cheese (I am a Midwestern girl and I am not sorry)

1 32-oz box low sodium chicken broth

1 packet fajita seasoning

3-4 bell peppers, cut into thin strips (I used 3 but I wish I had used 4)

1 large yellow onion, diced

2 cans Great Northern beans, drained and rinsed

2 tablespoons cornstarch

1/2 teaspoon liquid smoke (smoked paprika could work in a pinch also)

Place raw chicken breasts in the bottom of a slow cooker. Add cream cheese block, pour in broth, and add fajita seasoning. Cover and cook on low for 4-5 hours or high for 2-3 hours.

Shred the chicken using two forks. I find this works best if I take out the chicken pieces and put them in a mixing bowl. Return the shredded chicken to the slow cooker, add peppers and onion and beans. Cook for an additional 2-3 hours on low or 1-2 hours on high.

Before serving, combine cornstarch with 1 tablespoon of water. Stir in the cornstarch mix to thicken up. Add the liquid smoke. Serve with an optional sprinkle of shredded colby jack or cheddar cheese.

Makes six servings. Per serving: 427 calories, 33 grams carbohydrates, 9 grams fiber, 14 grams fat, 37 grams protein, 1482 mg sodium

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