Slow Cooker Chipotle Chicken Chili

• 2 cups chicken broth
• 1 1/4 pounds chicken breasts
• 12 ounce can Hunt's Tomato Sauce
• 14 ounce can Hunt's Diced Tomatoes
• 15 ounce can black beans
• 15 ounce can pinto beans
• 1/2 large red onion, diced
• 1 medium sweet potato, about 1/2 lb
• 1 cup corn kernels, fresh or frozen
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 teaspoon gound cumin
• 1 teaspoon kosher salt
• 1 tablespoon lime juice
• 1 chopped cilantro, for topping

1. Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
2. Peel sweet potato and chop into 1/2-inch pieces.
3. Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
4. When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
5. Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.

chicken broth, chicken breasts, tomato sauce, tomatoes, black beans, pinto beans, red onion, sweet potato, corn kernels, peppers, adobo sauce, gound cumin, kosher salt, lime juice, cilantro

Taken from www.epicurious.com/recipes/food/views/slow-cooker-chipotle-chicken-chili (may not work)