This crock pot chicken chili is SO good, and SO easy!! Just throw everything into the pot, turn it on, and let it go for a few hours. I normally will prep everything the night before (chop the onion, and put everything into the pot), and store it in the fridge until the morning. That way when I wake up, all I have to do it take the pot out of the fridge, pop it into the crock pot warmer, and turn it on! This chili isn't very spicy, so it's very kid-friendly. I usually add a little Tapatio sauce to my bowl for a little extra kick ;) Enjoy!!
Servings: 8
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
2 4 oz can chopped green chili peppers, chopped
1 packet of taco seasoning
1 tbsp cumin
1 tbsp chili powder
4 boneless skinless chicken breasts
Add the first 10 ingredients to your crock pot, and mix them well. Add your chicken breast, and nestle each breast into the mixture. Cook on low for 6-8 hours (I usually let mine go for 8). Remove the chicken, and shred. Add the shredded chicken back to the pot, and mix to incorporate it into the rest of the ingredients.
Top with diced avocado, shredded cheese, and a dollop of sour cream!