Slow Cooked Chicken Chili

• 1 pound Boneless, Skinless Chicken Breasts
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 1 can (14 Oz. Size) Diced Tomatoes, Drained
• 1 can (15 Oz. Size) Chili Beans, Not Drained
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 Tablespoon Chili Powder
• 1 whole Small Yellow Onion, Chopped
• Optional Chili Toppings (green Onions, Cheese, Sour Cream, Fritos)

1. Place chicken breasts on the bottom of the crockpot.
2. Pour all the ingredients over the top and stir to combine.
3. Cook 8-10 hours on low.
4. Remove chicken and shred it.
5. Place it back in the chili for another 30 minutes to marry the flavors to the newly shredded chicken.
6. Serve with cheese, green onions, sour cream, and (of course) Fritos.

chicken breasts, kidney beans, tomatoes, chili beans, green chilies, chili powder, yellow onion, fritos

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-chicken-chili/ (may not work)