Crock Pot Chicken Taco Chili

Ingredients:

1 small onion, chopped

1 (15.5 oz) can black beans

1 (15.5 oz) can kidney beans

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels

2 (10 oz) cans diced tomatoes w/chilies

1 packet reduced sodium taco seasoning or homemade (see below)

1 tbsp cumin

1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts

4 oz can chopped green chili peppers, chopped

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

Directions:

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, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.