Using a 4-Qt Crock Pot (set to high -- any size can be used), add 20 Oz Diced Tomatoes, ½ Diced Yellow Onion and Chili Seasoning. Adjust seasoning to taste; I usually add more salt and cumin. Once to your liking, add in 2 frozen or raw chicken breasts. Obviously frozen breasts will have a longer cook time, so plan accordingly. Keep crock pot on high until chicken shreds easily. Frozen 4-5 hours, Raw 2-3 hours.

minutes before chicken is ready, heat oven to 375 degrees and place Poblano Peppers (cut lengthwise, seeded) on baking sheet. Bake for 20 minutes. When chicken is ready (completely shreds with fork), pile the chicken-chili mixture on to two of the poblano halves -- the other two halves will be the top of the "stuffed pepper". Bake for an additional 15-20 minutes, until pepper are soft.

Top each pile of chicken with ½ mashed avocado; add the other half of each poblano to resemble a stuffed pepper. Enjoy!