Slow Cooker Southwest Chicken Stew

• 1 medium onion
• 1 (15 1/2 ounce) can kidney beans, Drained and rinsed
• 1 (15 1/2 ounce) can black beans, Drained and rinsed
• 1 1/2 cups frozen corn
• 1 (15 ounce) can tomato sauce
• 2 (14 1/2 ounce) can diced tomatoes with green chilies or (14 1/2 ounce) cans diced tomatoes with green chilies
• 1 (1 1/4 ounce) envelope taco seasoning
• 4 boneless skinless chicken breasts
• Tabasco sauce
• 1 cup chicken broth, less if you want a thinner soup consistency

1. Combine all ingredients except chicken and broth (if using) in slow cooker.
2. Lay chicken on top and cover.
3. Cook on low for 6-8 hours or on high 3-4 hours.
4. Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
5. Cook 30 minutes longer on low.
6. Can be served with rice, cheese, sour cream, tortilla chips.

onion, kidney beans, black beans, frozen corn, tomato sauce, tomatoes, taco, chicken breasts, tabasco sauce, chicken broth

Taken from www.food.com/recipe/slow-cooker-southwest-chicken-stew-355062 (may not work)