Crockpot Chicken Taco Chili

I love Chili. All kinds.

But this one may be my favorite. Probably because throwing avocado on something solves all of life's problems.

The avocado is optional. But if you don't take that option, then we can't be friends.

I make this on cold winter nights, or hot summer ones. It doesn't matter really. There is never a bad time to eat this.

Crockpot Chicken Taco Chili

2 chicken breasts (you can throw them in frozen!)
1 can diced tomatoes
1 can tomato sauce
2 cups black beans (see recipe below....or you can use canned beans)
1 cup frozen corn
4 tablespoons taco seasoning (my homemade taco seasoning recipe, or one packet if you're using the packets)
1-2 cups of water as needed

- throw everything in the crockpot, cook on low for 6-8 hours.
- about 30 minutes before serving, pull the chicken out and shred, then add back to crockpot.

Top with sour cream and avocado, or any toppings you like!

This recipe is super easy to double. I just double everything except for the chicken and the seasoning. I've found 3 chicken breasts work just fine and about 5-6 tablespoons of seasoning.


Crockpot Black Beans

1 pound dried black beans, soaked overnight and then drained/rinsed in the morning
2 tablespoons taco seasoning
2 cloves of garlic, chopped
1 carton of chicken stock (about 4 cups)
1-2 cups of water as needed

- throw everything in the crockpot! Cook on low for 8 hours. I start without adding any water, and just add it throughout the day if the beans are soaking up too much liquid.
- separate into 2 cup portions in freezer bags, lay flat and freeze.
- thaw or throw in frozen into whatever recipe you want. I use them in chili, or thaw and serve over rice with some avocado (obviously) for a quick and easy lunch.