Slow Cooker Chicken Taco Chili

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Avocados
  • 1 15oz can Black beans
  • 1 Cilantro or green onions, Fresh
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1 15oz can Kidney beans, red
  • 1 cup Onion
  • 1 tsp Onion powder
  • 1 28oz can Tomatoes
  • 1 Tomatoes

• Canned Goods

  • 2 heaping tbsp Chipotle in adobo

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 Cheese
  • 1 Sour cream

• Beer, Wine & Liquor

  • 6 oz Mexican-style lager beer

Found on number-2-pencil.com

Description

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 cup of diced onion
• 3 cloves of garlic, minced
• 1 28oz can of crushed tomatoes
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 2 heaping tablespoons of diced chipotle in adobo
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of ground cumin
• 1 tablespoon of chili powder
• 1 15oz can of black beans, rinsed and drained
• 1 15oz can of red kidney beans, rinsed and drained
• 6 oz of Mexican-style lager beer
• Shredded Cheese
• Freshly Chopped Tomatoes
• Avocados
• Sour Cream
• Fresh Cilantro or Green Onions

Directions

• Combine whole chicken breasts, onion, garlic, crushed tomatoes, salt, pepper, chipotle in adobo, seasoning, beans and beer in a slow cooker.
• Cook on high for about 4 hours.
• Remove chicken breasts, shred and return to slow cooker.
• Adjust seasoning as needed.
• Top with cheese, fresh tomatoes, avocados, sour cream and fresh cilantro.