Crock pot chicken chili

My husband Rick made this the other day. It was almost 80 degrees so I didn't really feel like chili

but I wasn't going to say anything since the only thing he has ever made for the last 7 years has been baked chicken sprinkled with a strange seasoning. This was actually really good! I would make it again... 

Ingredients

• 6 boneless skinless chicken breasts
• 1 can black beans (16 oz), drained and rinsed
• 1 can kidney beans (16 oz), drained and rinsed
• 1 cup tomato sauce
• 2 cans diced tomatoes (14.5 oz)
• 1 packet taco seasoning
• 3 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp chili powder
• celery if you want
• it's suppose to have corn but I refuse to eat corn so you can decide if you want that or not 

Instructions

1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
2. Cook on high approximately 4 hours or on low 6-8 hours, until done.
3. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
4. Serve over rice or alone 

Adapted from Skinny Girl something that he found on the web :)