Slow Cooker Summer Chicken Chili

This recipe is very similar to Slow Cooker Chicken Taco Soup, but it's a little different and it also used fresh tomatoes instead of canned (hence the word "Summer" in the title).  This was pretty tasty and also easy to put together- a little chopping in the morning, but then dinner is ready to eat whenever you want in the evening.  The leftovers are good too, as they usually are with soups and chilis. 

Slow Cooker Summer Chicken Chili
adapted from Vittles and Bits

8 oz. can tomato sauce
15-oz. can pinto beans, drained and rinsed
15-oz. can black beans, drained and rinsed
1 cup frozen corn
1 medium onion, diced
1 green pepper, diced
1 clove garlic, minced
1 jalapeno, seeds removed, finely diced (optional)
1 1/2 lbs. tomatoes, diced
3 Tbs. chili powder
1 Tbs. cumin
2 Tbs. oregano
1 tsp. brown sugar
Salt & freshly ground pepper, to taste
1/4 cup chicken broth or white wine
1/2 cup water
2 large, boneless, skinless chicken breasts (about 1 lb. total)
optional : shredded cheese, sour cream, chopped cilantro for serving

1.  Combine all ingredients except for the chicken breasts in the basin of a large slow cooker. Place chicken breasts on top, and cover slow cooker.  (Can wait closer to serving time to add corn, if desired).

2.  Cook on high for 4-6 hours or low for 8-10. Remove chicken 30 minutes before serving, and shred using two forks. Return to chili and stir well. Adjust seasonings if necessary, then continue cooking. Serve chili with sour cream, cheese, and/or chopped cilantro if desired.

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