Crock-Pot Chicken Taco Chili!

My first-ever Crock-Pot recipe was a SUCCESS! It came out so amazing that I just HAD to share the recipe! I left out the taco seasoning and ran out of onions but it still came out so delicious! I made mini tacos with this chili for dinner tonight! It's definitely going to be a staple at my house! Simple, healthy, and delicious! Fit tip: opt for low-sodium when working with canned foods!

Chicken Taco Chili:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10-oz package frozen corn kernels (or 2 small cans)
2 14.5-oz cans diced tomatoes w/chilies (I used regular tomatoes)

1 packet taco seasoning (l left this out - less sodium)
1 tbsp cumin
1 tbsp chili powder (I added extra - I like the kick!)
24-oz (3) boneless skinless chicken breasts
Chili peppers, chopped (optional - I did not add any)
Chopped fresh cilantro (I used dry cilantro)
Sea salt or Himalayan salt (optional - I added Himalayan salt)
Cracked black pepper (optional - I added it)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker (I added dry cilantro to the mix). Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred with a fork (I left them in and shredded them straight from the pot - so easy!). Return chicken to slow cooker and stir in. Top with fresh cilantro (if using fresh).

You can also try it with low-fat, low-moisture cheese and Greek yogurt to sub for sour cream!

Serves approx. 10