Crock Pot Chicken Taco Chili

By doroalry

from 'The Comfort of Cooking' Blog

Ingredients

• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 jalapeno pepper, minced
• 1 green bell pepper, chopped
• 10 oz. package frozen corn kernels
• 1 8 oz. can tomato sauce
• 1 28 oz. can diced tomatoes
• 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
• 1/4 cup chopped fresh cilantro
• Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

Preparation

Step 1

Combine first 14 ingredients in a slow cooker. Stir until combined. Place chicken on top and cover. Cook on low for 6-8 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