Crock Pot Chicken Chili

Crock Pot Chicken Chili 3 Frozen Chicken Breasts 2 (10oz) cans of Rotel (crushed tomato works fine too) 1 (15oz) can of Corn, drained 1 can Chili Beans (small or large depending on how much you like beans) 1 can of other Beans (I used Black Beans, but Kidney beans work too) 1 (14oz) can of Chicken Broth 1 Onion, diced 1 packet of Taco Seasoning 1 Jalapeno, chopped (optional) Place your Chicken Breasts in the Crock Pot Pour everything else on top of it. Cook on LOW for 8 hours (or HIGH for 4 hours) When there's about an hour left grab a couple forks and shred the Chicken Breasts in the pot It's easy to shred it "against the wall of the Crock Pot"... if that makes sense