Chicken taco chili

Ingredients:

16 oz. Light Red Beans (do not drain)

16 oz. Black Beans (do not drain)

1 cup Frozen Corn Kernels (you can use a can, I prefer frozen)

16 oz. Tomato Sauce

8 oz. Tomato Juice (I substituted this for 28 oz. Diced Tomatoes, used the tomatoes if you would like it a bit chunkier)

1 packet Taco Seasoning

1 Tbs Chili Powder

1 Tbs Dehydrated Onions (You could also use diced onions)

1 package of Chicken Breast

Directions:

Combine all ingredients in the crock pot. I put everything in the night before to let the chicken 

"marinate" to boost the flavor even more and save time in the morning. Keep the chicken whole during this part. Cook on low for 6 hours. Then, shred the chicken and continue cooking for 30 minutes.