Crock Pot Chicken Taco Chili

Perfect meal for moving week. Or in our case, moving month. We closed on our house 2 weeks ago and it has been the longest 2 weeks of my life (besides the last 2 weeks of my pregnancy with Logan, of course). We have been so busy washing, repairing, painting, washing, cleaning, ripping out carpet, and the list goes on. Buying a foreclosure is a lot of work. But, I do get to make the house what I want so that is great! Yesterday I had a great time trying to fix the garage door by myself with a very unhappy baby while Brian was up at school. It ended with a very hysterical me calling Brian in tears telling him I broke the garage. I didn't, but I felt like  I did. It all ended well, Brian fixed it with little effort and I got to go home and have this for leftovers.

This recipe was a simple throw-everything-in-the-crockpot-and-let-it-cook recipe. Love it. And it made A LOT of soup, so we are having continuous leftovers this week since I have been too busy to cook. I think everyone is sick of chili but I'm not yet. I am a hardcore chili lover. But I think I need to freeze what is left of it and spare my family another meal of leftover chili. I'd give this recipe 4 stars. I forgot to buy sour cream to serve with it, but for sour cream lovers I would stress serving it with this. 

I know I have fallen off the wagon with my cooking lately, but I promise, we only have one more week of hell (exams, moving, and cleaning and vacating the apartment) and I will be back to my regular self, hopefully...

Crock Pot Chicken Taco Chili
Source: Skinny Taste
Ingredients:
1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 
  
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).