Crock Pot Fiesta Chicken with Sweet Corn and Avocado Cream

Begin by seasoning the chicken breasts with chili powder, cumin, garlic powder, and salt in a mixing bowl.

Place the seasoned chicken breasts at the bottom of the crock pot. Next, add the diced bell peppers, red onion, and corn on top of the chicken.

Pour the diced tomatoes with green chilies over the vegetables, ensuring everything is well covered. Drizzle the lime juice over the mixture for a zesty kick.

Cover the crock pot with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, shred the chicken directly in the pot using two forks, mixing it with the vegetables and juices.

For the avocado cream, blend ripe avocados, sour cream, lime juice, and a pinch of salt in a food processor until smooth and creamy.

Serve the fiesta chicken in bowls, topped with a generous dollop of avocado cream and garnished with fresh cilantro.

Enjoy with tortilla chips or over rice for a complete meal!