Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili 

Hearty and Delicious!
 
INGREDIENTS:

1 16 oz. can black beans (drained)
1 16 oz. can kidney beans (drained)
2 garlic cloves (minced)
1 medium onion (chopped) 
1 jalapeno pepper (minced)
1 green bell pepper (chopped)
10 oz. pkg (1-1/4 cups) frozen corn kernels
1 8 oz. can tomato sauce
1 28 oz. can (diced) tomatoes (drained)
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2  chicken breasts (boneless & skinless)(uncooked)
1/4 cup chopped fresh cilantro

Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

DIRECTIONS:
 

• Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. 

• Place uncooked chicken on top and cover. 

• Cook on low for 6 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.

• Serve with Jalapeño & Corn Cornbread, if desired.  Here is the recipe: http://edyeinnewfoundland.blogspot.ca/2013/09/jalapeno-corn-cornbread-muffins.html