Crockpot Chicken Tacos

   Ingredients

• 6 skinless, boneless chicken breasts and or skinless boneless chicken thighs
• 1 Packet of Taco seasoning
• 1 Packet of Chili Seasoning
• 2 cans of chicken stock
• 1 can of Chili Beans
• 1 can of Kidney Beans
• 3 green onions chopped
• 1 chopped jalepeno pepper (with or without seeds and ribs, optional)
• 8  (6-inch) flour or corn tortillas or tortilla chips
• 1  cup  chopped tomato (optional)
• 1/2  cup  (2 ounces) preshredded reduced-fat cheddar cheese
• 1/2 cup (2 ounces) preshredded reduced-fat mozzerella cheese
• 1/2  cup  Salsa of your choice (optional)
• 1/2 cup shredded iceburg lettuce (optional)
• 1/4 cup guacamole (optional)
• 1/4  cup  fat-free sour cream (optional)
• 1 small can sliced black olives (optional)

Directions

In a medium bowl, wisk together Taco seasoning, Chili seasoning and 1 can of the chicken stock. In your crockpot, place chicken and second can of chicken stock.  Add the green onions, jalepeno pepper.  Pour in your seasoned stock.  Place lid on crock pot, cook on low for 6 to 8 hours, high for 3 to 5 hours.  One hour before serving, shed chicken with a fork, add in chili beans and kidney beans.  Cook another hour.  Then serve with your favorite taco toppings in a flour or corn tortilla shell or over tortilla shells.  (Can also be made as a soup as there is a lot of liquid in this dish)