Slow Cooker Chicken Taco Chili

• 1 red onion, chopped
• 1 - 14.5 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can pinquinto beans, rinsed drained
• 1 cup salsa
• 2 - 10 oz. cans Rotel tomatoes, undrained
• 1 - 4 oz. can chopped hot green chiles, drained
• 1 - 10 oz. bag frozen corn
• 1 tbsp. chopped garlic 
• 1 fresh jalapeno, seeded and minced
• 1 - 1 oz. packet chicken taco seasoning
• 1 tbsp. cumin
• 2 tbsp. chili powder
• salt & freshly ground black pepper
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1/4 cup minced fresh cilantro

Combine onion, beans, salsa, tomatoes, chiles, corn, garlic and jalapeno in a sprayed crock pot and stir to combine.  Add in taco seasoning and spices and mix well.  Season the chicken with salt & freshly ground black pepper and add it to the crock pot.  Spoon the bean/tomato mixture over the chicken to cover it.  Cover the crock and cook on low for 8 hours.

Pull the chicken out and shred using two forks.  Return the chicken back to the crock and add in the cilantro.  Stir to mix well.

Enjoy with your favorite toppings such as sour cream, shredded cheese, avocado, and pickled jalapenos. Yum!