Chicken Taco Chili in the Crock Pot

3 to 4 boneless/skinless chicken breasts
1 onion, chopped
1-16 ounce can of red kidney beans
1-16 ounce can of black beans
1-8 ounce can of tomato sauce
1 small package of corn kernels, frozen
2-14 ounce cans of rotel
1 packet of taco seasoning
1 tablespoon chili powder
1 tablespoon cumin
3 cups of cooked rice

In the crockpot combine everything in the crockpot with leaving the chicken last to place on top of all the ingredients.  Cook on low for 8 hours and then about 30 minutes before the 8 hour window take the chicken out and shred it and then put it back in the crockpot and mix all together.

Then once ready to serve you can top with any of your favorite toppings - cilantro, cheese, green onions, etc.....and serve over white rice.

Enjoy!!!!