Chicken Taco Chile

Yum, yum, yum!! In an attempt to add healthy selections to the rotation, this recipe caught my eye on pinterest. I adapted the original recipe to meet our tastes and the results were wonderful. The recipe yields approximately six servings and is great with sour cream and shredded cheddar cheese.

1/2  - 10 oz. bag of frozen, diced onions

2  - 15 oz cans of black beans
1 -  15 oz. can of tomato sauce
1 - 15 oz. can of corn
1 can of Rotel tomatoes, original
1 package of taco seasoning
1 tablespoon of cumin
1 tablespoon of chili powder
3 - boneless chicken breasts

Combine all of the ingredients in a crock pot and top with the chicken,
Cook on high 5 -6 hours or low 8- 10 hours.
About a half before serving shred the chicken and allow to cook the additional half hour.