Crock Pot Mexican Chicken Chili

Somewhere between chili and a taco filling, this is a dump and go, quick fix crock pot meal that is super yummy. Add /change whatever suits your family. We like ours over rice.

• Ready In: 10 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 (14 1/2ounce) can diced tomatoes
• 1 (2 1/4ounce) can black olives
• 0.5 (15 ounce) can black beans
• 1 (1 1/4ounce) package  taco seasoning
• 1 (8 ounce) can chicken broth
• 1⁄8 teaspoon paprika
• 1⁄8 teaspoon  salt and pepper
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon  garlic salt
• 1  cup  shredded cheese

Directions

1. Dump in tomatoes, black beans and black olives.
2. Set the chicken on top. Season with paprika, salt and pepper, onion powder and garlic salt.
3. Sprinkle the taco seasoning over the chicken.
4. Pour chicken broth in crock pot.
5. Cook on low for 8-10 hours, but up to 24 hours. I start it the night before.
6. Shred chicken and stir back in to sauce. If sauce seems to thin, add water.
7. Stir in shredded cheese.
8. Serve over noodles, rice, or in tortillas.