Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili 1 16 oz. can black beans, drained 1 16 oz. can kidney beans, drained 2 garlic cloves, minced 1 medium onion, chopped 1 jalapeno pepper, minced 1 green bell pepper, chopped 10 oz. package (1 1/4 cups) frozen corn kernels 1 8 oz. can tomato sauce 1 28 oz. can diced tomatoes, drained 1 tbsp. cumin 1 tbsp. chili powder 1 tsp. dried oregano 1 tsp. kosher salt 1/2 tsp. freshly ground pepper 2 boneless, skinless chicken breasts, uncooked 1/4 cup chopped fresh cilantro Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc. Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings. Serve with Honey Jalapeño Cornbread, if desired. Enjoy!