If you are a regular to the blog, you noticed that last week we posted about the Slow Cooker Burrito Bowls and we mentioned that we will be having several posts on what else you can do with the slow cooker chicken besides burrito bowls. This Taco Stuffed Avocado Recipe is the first one in the series!
What I love the most about this meal is it is (honest to goodness) 10 minutes from start to finish! You are sitting down to eat in under 10 minutes! I promise! Set a clock! I need more meals like this that are healthy and can be made in less than 30 minutes.
Mexican Chicken and Avocados
Rarely do I meet anyone who doesn’t like Mexican food, so this is a great substitution for bringing friends over on Taco Tuesday or just any crazy, busy night you have during the week. Add this recipe to your lazy Saturday nights after a full day of hiking, kids sports or an 8-hour work shift! Your stomach and wallet are both going to be happier!
The other reason that this recipe is phenomenal is I feel like I beat the system! Is that a crack up or what? But I seriously do! I feel like I can look the kitchen and just say “Boo-ya! Beat you!” I didn’t have to order take out. Nope. I didn’t have to pull a boxed meal out of the freezer. I didn’t have to eat ramen or cereal. And I got a delicious and healthy meal!
How to Make Taco Stuffed Avocados
This recipe can be made with either the Slow Cooker Burrito Bowl chicken or the Slow Cooker Salsa Chicken. Both of them will end up with a great result so it is your choice! We have been fans of the Salsa Chicken for a LONG TIME! It’s been in our back pocket as a trusted recipe for years. What we love about the Slow Cooker Burrito Bowl chicken is that taste is just taken up a notch with the extra spices and garlic.
Cut the avocado in half and remove the pit. Each serving is two halves so prep as many as you need. For this recipe, I am going to make two servings which will be two avocados split into half. You will only be using a ¼ cup of chicken in each half avocado. You should have plenty of leftover chicken to use for this. I have a couple more recipes up my sleeve for you to use the leftovers. If nothing else, make a couple of burrito bowls for lunches as meal prep for the week with the leftovers.
Place a ¼ cup of the shredded chicken inside the center of the avocado and top with cheese, olives, jalapeno, cilantro, and sour cream. The toppings are really all up to you! We used Feta cheese this time as we wanted to give it a completely new taste instead of a Mexican cheese or generic cheddar. Use the cheese you like though as they all work out great!
How to Meal Prep the Stuffed Avocados
Prepare the Slow Cooker Burrito Bowl Chicken in the slow cooker. I’m going to say this and you are going to laugh but just in case…you are only cooking the chicken part of the recipe and not the rice. Just in case someone thinks they still need to make rice, you don’t. You are looking to use the chicken from the recipe is all. It is easy to meal prep this. I put it in the crockpot in the morning, and have it ready before dinner. I usually add in a few extra pieces of chicken to use for my meal prep throughout the week.
All of the fresh veggies can be cut ahead of time and placed into meal prep containers for when you need them.
The only thing that cannot be prepared ahead of time is cutting the avocado. The flesh will turn brown fairly quickly. Fortunately, it doesn’t take long to cut it in half and remove the pit.
This is one of my favorite recipes to meal prep. It is so easy and is perfect for those busy nights!
Chicken Taco Stuffed Avocados
- 2 avocado
- 4 tbsp feta cheese
- 1/4 cup cherry tomatoes optional
- 1/4 cup black olives sliced, optional
- 1/4 cup jalapeno peppers optional
- 2 tbsp sour cream optional
For the Slow Cooker Chicken
- 1 cup chicken use the chicken from the Burrito Bowl Recipe
- 16 oz Salsa jarred
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- 3 garlic cloves minced
Prepare the Slow Cooker Salsa Chicken
- Spray the slow cooker with non stick spray.
- Place the chicken into the slow cooker and pour a jar of salsa on top of it. Sprinkle the seasoning and garlic on top and close the lid. Cook on low for 8 hours or on high for 4 hours.
- Remove chicken from slow cooker and shred using two forks. It will virtually fall apart and the actual shredding is minimal.
Fill the Avocados
- Cut an avocado in half and remove the pit. Fill each avocado with ¼ cup of the shredded chicken from the slow cooker.
- Top with cheese, olives, jalapeño peppers, cherry tomatoes and sour cream. Serve.