Crock Pot Chicken Taco Chili

I'm a big chili fan, so when I saw this recipe I definitely wanted to try it! Very simple prep and a major bonus when you can put this all together in a slow cooker and forget it while you go on with your day.

Crock Pot Chicken Taco Chili
Servings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5
Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 g
Sugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg

Ingredients: 
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: 
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!

Photo and recipe credit: skinnytaste.com