Crock Pot Chicken Taco Chili

Ingredients:

• 1 medium onion chopped
• 1 16-oz can black beans (do not drain and rinse)
• 1 16-oz can kidney beans (do nut drain and rinse)
• 1 8-oz can tomato sauce
• 10 oz package of frozen corn kernels
• 2 14.5 oz can diced tomatoes 
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 3-4 boneless skinless frozen chicken breasts

optional: shredded cheese and greek yogurt (sour cream substitute)

Directions: Combine beans, onion, chili peppers, corn, tomato sauce, cumin chili powder and taco seasoning in a slow cooker. Place frozen chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Before serving, remove chicken and shred. Return chicken to slow cooker and stir in. After dishing out dinner serving, add a dab of plain greek yogurt to your bowl of chili, stir it in, top it off with a sprinkling of cheese and crumbled tortilla chips! Yum! 

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