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CROCK POT CHICKEN TACO CHILI
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| 1 small | onion, chopped |
| 1 (15.5 oz) can | black beans, drained |
| 1 (15.5 oz) can | kidney beans, drained |
| 1 (8 oz) can | tomato sauce |
| 10 oz | package frozen corn kernels |
| 2 (10 oz) cans | diced tomatoes w, chilies |
| 4 oz can | chopped green chili peppers, chopped |
| 1 packet | reduced sodium taco seasoning or homemade, (see below) |
| 1 tbsp | cumin |
| 1 tbsp | chili powder |
| 24 oz (3) | boneless skinless chicken breasts |
| 1/4 cup | chopped fresh cilantro |
| To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead: | |
| 1 1/2 tablespoons | cumin |
| 1 1/2 tablespoons | chili powder |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | dried oregano |
| 1/2 teaspoon | paprika |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | black pepper |
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
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