Christy's Crock Pot Chicken Chili

If you have a few minutes in the morning, this is a great recipe to make and let cook for 5 hours. Slow-cooking the chicken keeps it tender and easy to shred.

ingredients

1 lb uncooked chicken breasts
2- 14 oz chicken broth
1 can of Rotel’s Tomatoes & Chilis
2 cans cream of chicken soup
1 clove of garlic minced
3 T onion - finely minced
2 T red wine vinegar
1 can black beans -drained
1/4 c of Ortega Taco Sauce
1/2 T lime juice
1/2 c of uncooked Minute rice
1 1/2 t cayenne pepper
1 1/2 T chili powder
1 c frozen corn kernels
1 T chopped cilantro
Salt & Pepper

directions

Place all ingredients into crock pot except rice. Cook on low for 5 hours. Pull out chicken breasts and shred chicken using 2 forks. Place shredded chicken back in pot and add rice. Cook for one more hour. Serve with tortilla chips, sour cream and shredded cheddar cheese.

Source: christy