Slow Cooker Chicken Chili-Leanne’s Last-Minute
My little sister found herself in a pinch one day, needing dinner to be ready after soccer and Tae Kwan Do and with such a busy day in front of her, she had to use what was already in her cupboard. Viola!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 19 oz. cans enchilada sauce
- 1 14 oz. can black beans
- 1 10 oz. can corn kernels
- 1 onion quartered
- 2 Tablespoons Fajita seasoning
- 1 avocado peeled and sliced
- grated cheddar cheese
Instructions
- Place chicken breasts in slow cooker with enchilada sauce, black beans, corn, onion, and fajita seasoning. Cook on high for 5 hours.
- Remove chicken breasts from slow cooker and shred with two forks. Add the shredded chicken back to the slow cooker and stir to combine with the sauce.
- Scoop chili into bowls and top with avocado and cheese.