Slow Cooker Chunky Chicken Chili

• 2 lbs boneless skinless chicken thighs
• 1 (10 ounce) can rotel (2 if you want more heat)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 medium yellow onion, chopped
• 1 (1 ounce) package chili seasoning mix
• 2 (15 ounce) cans ranch style beans
• 1/2 - 1 cup shredded monterey jack and cheddar cheese blend
• chives (to garnish)
• sour cream, if desired

1. Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
2. Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
3. Place chopped onions over tomato mixture.
4. Pour both cans of ranch beans on top.
5. Cook on low until chicken is tender.
6. Shred chicken and return to pot for remainder of cooking time.
7. Garnish with chives, shredded cheese and sour cream if desired.

chicken thighs, tomatoes, yellow onion, ranch style beans, shredded monterey, chives, sour cream

Taken from www.food.com/recipe/slow-cooker-chunky-chicken-chili-535234 (may not work)