CROCK POT CHICKEN TACO CHILI

CROCK POT CHICKEN TACO CHILI 1 small onion, chopped 1 (15.5 oz) can black beans, drained 1 (15.5 oz) can kidney beans, drained 1 (8 oz) can tomato sauce 10 oz package frozen corn kernels 2 (10 oz) cans diced tomatoes w/chilies 4 oz can chopped green chili peppers, chopped 1 packet reduced sodium taco seasoning or homemade 1 tbsp cumin 1 tbsp chili powder 24 oz (3) boneless skinless chicken breasts 1/4 cup chopped fresh cilantro To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead: 1 1/2 tablespoons cumin 1 1/2 tablespoons chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!