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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!
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

  1. Place chicken breasts in slow cooker with enchilada sauce, black beans, corn, onion, and fajita seasoning.  Cook on high for 5 hours.
  2. 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.
  3. Scoop chili into bowls and top with avocado and cheese.