SLOW COOKER TACO CHICKEN CHILI - GIVE IT SOME THYME

Slow Cooker Taco Chicken Chili - Give it Some Thyme image

Provided by @MakeItYours

Number Of Ingredients 16

1 yellow onion (, chopped (about 2 cups))
1 red, orange or yellow bell pepper (, chopped)
1 poblano or anaheim pepper (, chopped)
1 ½ tablespoons garlic (, minced)
1 15.5- ounce can black beans (, drained and rinsed)
1 15.5- ounce can kidney beans (, drained and rinsed)
1 28- ounce cans diced tomatoes (, undrained)
1 8- ounce can tomato sauce
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
3 large boneless, skinless chicken breasts ( (about 1 ¾ pounds))
1 ½ cups frozen corn (, thawed)
¼ cup fresh cilantro (, chopped)
Toppings: (crumbled queso fresco, avocado, cilantro, lime wedges)

Steps:

Place onion, bell pepper, Anaheim pepper, and garlic in a 5-6 quart slow cooker. Stir in beans, diced tomatoes, tomato sauce, taco seasoning, cumin and chili powder.
Nestle chicken breasts on top. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
15 minutes before serving, remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in corn.
Just before serving, stir in cilantro. Serve with your favorite toppings or those suggested. This chili is also great the next day. Enjoy!