Slow Cooker Chicken Taco Chili
3 cans Rotel tomatoes, undrained
2 (15 oz.) cans kidney beans, light or dark, undrained
1 (15 oz.) can black beans, rinsed and drained
2 cups frozen corn
2 cups chicken broth or stock
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 tbsp. sugar
2 tsp. minced garlic
1 jalapeno, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
1 15oz. can tomato sauce
1 6 oz. can tomato paste
1 pkg. taco seasoning
3 whole boneless, skinless chicken breasts or thighs
2 cup shredded cheddar cheese (garnish)
1 container sour cream (garnish)
1 bag tortilla chips (garnish)
Add Rotel tomatoes, kidney beans, black beans, corn, chicken broth, tomato sauce, tomato paste, cumin, chili powder, sugar, garlic, green and red bell pepper, jalapeno, oregano, and onion into a large slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts, or thighs on top, pressing down slightly until just covered. Cover and cook on low 5 hours. Remove chicken breasts from slow cooker to a large bowl and let cool. Once cool, shred the chicken with two forks and add back into the slow cooker. Stir, cover and continue cooking for 2 hours. Serve in bowls topped with shredded cheddar cheese, a dollop of sour creams and some tortilla chips.
