Crock Pot Chicken Taco Chili

I started out coating 2 boneless chicken breasts with the following taco seasoning recipe. I then placed in a refrigerated container and covered with 10 oz light beer. Refrigerate overnight and place in Crock Pot in the morning. Save the remaining 2 oz of beer for later though. If there's no time to marinade, don't worry about it. Just coat the chicken before placing in the crock pot.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Combine all the ingredients.

Chicken Taco Chili
16 oz black beans, drained
16 oz kidney beans, drained
2 garlic cloves, diced
1 medium red onion, diced
1 bell pepper, diced
2 ears of corn, kernels removed
1 jaleneno, diced
2 medium tomatoes, diced
14 oz can diced tomatoes
4 oz can green chiles
2 boneless chicken breasts covered with taco seasoning, discard liquid
2 oz remaining beer
1/2 cup water

Combine all the ingredients and place in a crock pot. Add extra spices if desired, but the majority of my spices stayed on the chicken after marinating.

Cook on low for 7 hours.

Stir before serving. The chicken should be juicy, tender, and fall apart.

Serve with cheese, avocados, tortilla chips, cilantro, or your favorite toppings!