Crock Pot Chicken Taco Chili

Crock pot cooking is amazing. It gives me the free time to accomplish tasks like laundry, cleaning, reading and napping, while still having a yummy dinner. I've made this chili before and it's a nice variation to all those other chili recipes. I like to add a little sour cream, cheese and fresh cilantro to my bowel. A slice of avocado would be nice too. Also included with this recipe are the Weight Watchers points. Enjoy!

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

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
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup 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 (I cooked mine for 5 hrs and it was perfect). Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.