Easy slow cooker chicken chili

• 1 can southwest corn w/ peppers
• 1 can black beans-rinsed
• 1 can kidney beans rinsed
• 1 can tomato sauce
• 1 can chicken stock
• 1/2 each white onion
• 1 can green chilies-optional
• 4 uncooked chicken breasts-rinsed
• 2 cup white rice- cooked or steamed
• 4 dash red pepper flakes
• 1 envelope taco seasoning
• 1 mexican cheese or american shreddded
• 1 sour cream

1. Chop onion.
2. Open all cans.
3. And rinsed beans.
4. To slow cooker add: corn, beans, tomato sauce, chicken stock, red pepper flakes, taco seasoning and chicken breasts on top but covered a bit with the sauce.
5. Cook for 10 hours on low or 6 hours on high
6. 30 minutes before it is done take chicken out and shred between two forks.
7. Shred to desired thickness.
8. Add chicken back to slow cooker and finish cooking
9. Cook or steam rice
10. Serve atop the rice mixture with your choice of toppings voila!

corn w peppers, black beans, kidney beans, tomato sauce, chicken stock, white onion, green chilies, chicken breasts, white rice cooked, red pepper, taco, cheese, sour cream

Taken from cookpad.com/us/recipes/362968-easy-slow-cooker-chicken-chili (may not work)