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!
4 boneless, skinless chicken breasts
2-19oz. cans enchilada sauce
1-14oz. can black beans, drained and rinsed
1-10oz. can corn
1 onion, quartered
2 Tablespoons fajita seasoning
Grated cheddar cheese
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.