Slow Cooker Tex-Mex Chicken Chili

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 (15 oz can Black beans
  • 1 (15 oz can Corn
  • 1 (4 oz can Green chilis
  • 1 (15 oz can Pinto beans
  • 2 (10.5 oz cans Rotel tomatoes

• Condiments

  • 1 (8 oz can Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Favorite toppings
  • 2 tbsp Taco seasoning, homemade

• Nuts & Seeds

  • 1 tbsp Cumin

Found on tone-and-tighten.com

Description

Ingredients

• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 2 (10.5 oz) cans Rotel tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can diced green chilis
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 tablespoons homemade taco seasoning (or 1 packet taco seasoning)
• 1 lb boneless, skinless chicken breasts
• favorite toppings (cheese, avocado, tomatoes, salsa, sour cream, lettuce, etc)

Directions

• Spray slow cooker with non-stick cooking spray.
• Combine all ingredients in slow cooker and mix well, making sure that the chicken breasts are covered. Cook on low for 6-7 hours or high for 3-4 hours.
• Shred chicken with two forks, then mix well.
• Scoop into bowls and top with your favorite toppings.