A simple easy to make slow cooker chili that makes a large batch of meals that just keep on giving. . Serve with melted grated cheese and tortilla chips or a grilled cheese sandwich for a delis soup and sarni meal. The following night serve leftovers topped off on baked potatoes . Freeze left overs for a quick easy thaw an heat meal on those busy nights
1 red onion, chopped
2 450 g (16 oz) can black beans
1 450 g (16 oz) can kidney beans
1 225 g (8 oz) can tomato sauce
283 g (10 oz) package frozen corn kernels
2 410 g (14.5 oz) cans diced tomatoes w/ chilies
1 packet taco seasoning or home made taco seasoning
1/2 tsp chili powder
Salt and Pepper to taste
4 to 5 boneless skinless chicken breasts
Combine beans, onion, tomatoes, corn, tomato sauce, chili powder, and taco seasoning.
Place chicken on top and cover with a thin layer of the sauce and beans.
Cook on low for 8 hours.
About a half an hour before serving, remove chicken and shred in a separate bowl.
Place shredded chicken into the slow cooker and stir in to combine with beans etc.
Cover and place slow cooker on “warm” setting for 30 minutes to allow shredded chicken to soak in the chili flavor