Crock pot meals are my favorite but sometimes I feel like a lot of the recipes for my crock pot are pretty similar.
I am sharing a recipe to help mix things up! This recipe is for Crock Pot Chicken Fajita Chowder and it is so yummy. When I come back home to the dreamy smell of fajita chowder simmering away, I am so excited to be able to serve such an easy, hearty and delicious meal to my family.
The thing that makes this chowder so much fun for the kids are the toppings – we are topping people around here! Crush in some tortilla chips, sprinkle some cheese, add a dollop of sour cream or even toss in some cilantro.
Crock Pot Chicken Fajita Chowder Recipe-
Ingredients:
- 2 large boneless/skinless chicken breasts
- 1 packet fajita seasoning
- 1 medium onion – chopped
- 1 tablespoon minced garlic
- 3 cups of water
- 1 (15 ounce) can black beans – rinsed and drained
- 1 (14.5 ounce) can southwest corn – drained
- 1 can rotel
- 1 (4 ounce) can green chilies
- 1 cup instant rice (brown or white)
- 1 can condensed cheddar soup
- toppings if desired
Directions:
- Place chicken breasts, fajita seasoning, onion, garlic, water, black beans, southwest corn, rotel and green chilies in the crockpot and stir to mix. Cook on low heat for 6-8 hours or high heat for 5-6 hours. (Times may vary depending on your crock pot)
- 30 minutes before you are ready to serve use a fork to shred chicken breasts and add uncooked instant rice and condensed cheddar soup into the crockpot, stir to mix.
- Serve once rice is cooked – add toppings as desired
**Since I have small children and a husband who doesn’t like things very spicy I use 1/3 to 1/2 can of green chilies instead of a whole can.
Do you know how many servings this recipe makes?
Hi Kelsey! I found this on the DIY Dreamer pinterest party and knew I had to check it out. I've pinned it and will make it soon. With the Midwest winters, we love a spicy, hearty soup. Thanks for sharing!