Chicken Chili

This rain makes me want to play this song...

let's stay home tonight
and snuggle...plus make one of Tim's favorite dishes.  This is a recipe adapted from my friend Sarah years ago.  It's a go to and I'm fairly certain Tim dreams about this chili.  Plus, it's SUPER EASY!!!!



Ingredients:
 
1/2 of one large white onion, chopped
2 cans of black beans, drained and rinsed
2 cans of pinto beans, drained and rinsed
2 cans of kidney beans, drained and rinsed
1 can of chili beans
1 can of diced tomatoes
1 can of corn
2 (10.5) oz can of diced tomatoes with chilies
1/2 can of taco sauce
2 Tbsp. of chili powder
2 tsp. ground cumin
1 1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. dried oregano
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. cayenne pepper (optional)
3 chicken breasts
Cilantro (optional for topping)


***You could make this even easier and substitute the seasonings for one taco seasoning packet.***

1. Place all ingredients besides the chicken in the crock pot.  
2. Give a good stir.
3. Place chicken into the ingredients and be sure to submerge it.
4. Cook on low for 5 hours.
5. Shred chicken and then cook on low for one more hour.
6. Serve with Greek yogurt, chopped red onion, cilantro or shredded cheese

***If your crowd is not into the spice, maybe scale back the chili powder, omit the cayenne, and use only one can of the diced tomatoes with chilies.