Slow Cooker Chicken Taco Chili

Slow Cooker Chicken Taco Chili 4 large, boneless, skinless chicken breasts 1 can (15.25oz) sweet corn, don't drain 1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) dark red kidney beans, don't drain 1 can (15 oz) tomato sauce 1 cup salsa (I used a thick and chunky style) 3 Tbsp taco seasoning garnish with plain greek yogurt, shredded colby jack cheese and diced avocado In a large crockpot, add chicken, corn, black beans, kidney beans, tomato sauce, salsa and taco seasoning. Heat for at least 6 hours on low. Before serving, use two forks to shred chicken. To serve, top with shredded cheese, plain greek yogurt and some diced avocado. Serve with a salad and corn muffins