Crockpot Chicken Taco Chili

• 1 Onion, chopped
• 1 16 oz can black beans
• 1 16 oz can kidney beans
• 1 8 oz can tomato sauce
• 10 oz Package frozen corn
• 2 14.5 oz cans of diced tomatoes with chilies
• 1 packages Taco seasoning
• 1 tbsp Cumin
• 1 tbsp Chili powder
• 24 oz Boneless skinless chicken breasts (3-4 breasts)
• 1 Chili peppers, chopped (optional)
• 1/4 cup Fresh chopped cilantro

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2. Place chicken on top and cover.
3. Cook on low for 10 hours or on high for 6 hours.
4. Half hour before serving, remove chicken and shred.
5. Return chicken to slow cooker and stir in.
6. Top with fresh cilantro.
7. Also try it with low fat cheese and sour cream.

onion, black beans, kidney beans, tomato sauce, corn, tomatoes, cumin, chili powder, chicken breasts, chili peppers, cilantro

Taken from cookpad.com/us/recipes/359978-crockpot-chicken-taco-chili (may not work)