Crock Pot Mexican Chicken Chili

• 5 boneless skinless chicken breasts (can be frozen)
• 1 (1 1/4 ounce) packet chicken taco seasoning mix
• 1 (32 ounce) can petite diced tomatoes
• 1 (15 ounce) can dark red kidney beans, undrained
• 1 (15 ounce) can garbanzo beans, undrained
• 1 (15 ounce) can corn (or use frozen)
• 1/4 cup butter (sliced)
• 1 tablespoon salt
• diced raw white onion (optional)
• 1 lime, juice of
• sour cream (optional)
• tortilla chips (optional)

1. Place chicken breasts in bottom of crock pot.
2. Top with Seasoning Mix, Diced Tomatoes, Kidney Beans, Garbanzo beans and Corn.
3. Slice butter and arrange on top of mixture. Sprinkle salt on top.
4. Cook on High 6 hours.
5. When done, use two forks and shred the chicken in the crock pot.
6. While your shredding, put on a pot of white rice. I usually cook 2 cups of rice to go with mixture. Or, you can serve in warm tortillas, eat like a soup or use tortilla "scoop" chips to eat.
7. Put rice in bowl and serve chicken mixture on top of the rice. Optional and VERY YUMMY toppings would be chopped white onion, sour cream, crumbled tortilla chips and then a nice squeeze of fresh lime juice. Fantastic when served with everything!
8. Enjoy!

chicken breasts, chicken taco, tomatoes, dark red kidney beans, garbanzo beans, corn, butter, salt, white onion, lime, sour cream, tortilla chips

Taken from www.food.com/recipe/crock-pot-mexican-chicken-chili-226284 (may not work)