Tasty Time: Crock Pot Chicken Taco Chili

I am loving these chicken crock pot recipes!  Not having to pre-cook the chicken is a real time saver!  Yesterday, I tried out another recipe I stole from Pinterest, which originally came from SkinnyTaste.com.  Crock Pot Chicken Taco Chili!  It was DELICIOUS and I couldn't wait to reheat it for lunch today.  Here is my new favorite dish:

Photo credit - SkinnyTaste.com

This picture was taken after I topped it with shredded Mexican cheese.  Yum!  Yes, there's a lot of cheese. I love cheese.  I promise there is chili under there.  My husband adds Tabasco sauce to his to give it a bigger kick.

Here's the recipe!

1 onion chopped

1 16oz black beans

1 16oz kidney beans

1 8oz tomato sauce

10oz pkg frozen kernel corn (I used one large can of kernel corn)

2 14.5oz cans of diced tomatoes with green chilies

1 pkg taco seasoning

1 T cumin (I didn't use this)

1 T chili powder

3-4 chicken breasts

chili peppers, chopped (optional and I did not use these)

white rice

shredded cheese

Mix all the ingredients together and then place the chicken on top.  Cook on high for 6 hours or low for 10 hours.  Shred chicken 30 minutes before the time is up.  Serve over white rice and sprinkle with shredded cheese.

Enjoy!