Taco Chicken Chili

Ingredients

•  6 boneless skinless chicken breasts
• 1 can black beans (16 oz), drained and rinsed
• 1 can kidney beans (16 oz), drained and rinsed
• 1 cup tomato sauce
• 1 can corn (16 oz), drained
• 2 cans diced tomatoes (14.5 oz)
• 1 packet taco seasoning
• 3 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp chili powder        

Directions

1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on. Cook on high approximately 4 hours or on low 6-8 hours, until done.
2. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.

Looking for more chili recipes? Click here for simple slow cooker recipes!