Easy Taco Chicken Chili

I hope everyone had a fun and happy Halloween!  Scott and I had fun taking my nieces and nephew trick-or-treating and dancing to Thriller while passing out candy.  I'll make sure to post some pictures later this weekend.  What did you do for Halloween?

Last night for dinner I made my favorite fall/winter chili.  I seriously LOVE this recipe (I'm actually eating the leftovers for lunch as I type this post)!  It's perfect for a busy fall day when you need something quick and easy that everyone will love.  It takes about 5 minutes to throw everything together in the crock pot and then it's waiting for you when you need something to warm you up at the end of the day.  To top it all off, it's even gluten free.  Try this recipe and let me know what you think.

Ingredients:
1 16 oz can black beans
1 16 oz can kidney beans
1 8 oz can tomato sauce
2 8 oz cans corn
2 14.5 oz cans diced tomatoes
1 packet taco seasoning
1 Tbsp cumin (optional- I usually omit this if cooking for kids because it's a flavor that most kids won't like.  I'll just add a little extra taco seasoning instead)
1 Tbsp chili powder
3-4 boneless, skinless chicken breasts

Directions:
1.  Combine all ingredients except chicken in slow cooker
2.  Place chicken on top and cover

3.  Cook on low for 10 hours or high for 6 hours
4.  Half hour before serving, remove chicken and shred.  Return to slow cooker and stir in
5.  Serve alone or with rice.  Top with sour cream, salsa, chips, cheese, or cilantro


*Link to original recipe here.