Crockpot Chicken Taco Chili

By pcander

0-point WW

Ingredients

• 1 onion chopped
• 1 (15 oz) can black beans drained
• 1 (15 oz) can red kidney beans drained
• 2 (8 oz) cans tomato sauce
• 1 (15 oz) cans diced tomatoes w/green chilis
• 1 (15 oz) can corn
• 1/2 to 1 packet taco seasoning
• 1 tsp to 1 T cumin
• 1 tsp to 1 T chili powder
• 3-4 boneless chicken breasts

Preparation

Step 1

Place all the ingredients into the insert of the slow cooker except the chicken breasts. Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they're covered. Cook on low for 10 hours or cook on high for 6 hours. Thirty minutes before serving remove the chicken and shred it and return to slow cooker for another 30 minutes. Serve hot with whatever toppings you prefer. Sour cream, cilantro shredded cheese etc. Keep up to a week or freeze.