Hearty slow cooker chicken chili

This is a very easy, tasty meal that can easily serve 6 or more people. There are four of us, so we always have leftovers. I like to have Greek yogurt, Sriracha and habanero sauce on hand for doctoring up individual servings. Tortilla chips are great with it too. Adjust the seasonings for desired heat level. The chicken can be thrown into the slow cooker fresh or frozen.


Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 red onion
• 1 red bell pepper
• 3 or more cloves of garlic (I like lots of garlic, 6-8 cloves)
• 1 10.5-oz can of chicken broth
• 1-2 teaspoons of kosher or sea salt
• fresh ground black pepper, maybe half a teaspoon or more
• chili powder or Cajun seasoning, as much as you like
• 1 28-oz can, drained, diced tomatoes, or Rotel tomatoes for a spicier flavor
• 1 can or 1 1-lb. package frozen corn kernels
• 2 15-oz cans of black beans, drained but not rinsed (for a heartier base)

(Note: Use a slow cooker liner for easy clean-up)

Directions:
Slice the onion and bell pepper in rings, and line the bottom of the slow cooker with them. Add the garlic cloves whole, smashed or chopped (I usually smash them, then roughly chop). Add the chicken broth and arrange the chicken breasts in a single layer on top of the onions and peppers. Sprinkle with salt, pepper and chili powder or Cajun seasoning. Cook on low for 8 hours. After 7 hours of cooking, shred the chicken with two forks and add the tomatoes, corn and beans.