Chunky Chicken Chili

I found this recipe in the Orlando Sentinel a few weeks ago and decided to make it because I had most of the things already on hand. It turned out amazing! Below the recipe are my substitutions.

Level of Difficulty : Easy
Servings: 8 (but it made way more than that!)
Stars: 5!

2 pounds trimmed boneless, skinless chicken thighs
2 (14 1/2-ounce) cans undrained diced tomatoes with jalapeno peppers
8 ounce can no-salt-added or regular tomato sauce
1.25-ounce envelope 30 percent-less-salt chili seasoning mix
2 (15 ounce) cans rinsed corn
15-ounce can of rinsed black beans
Fat free sour cream
Chopped Fresh Cilantro

Place chicken in a 4-quart or larger slow cooker.
Mix tomatoes, tomato sauce and chili seasoning; pour on chicken. Cover and cook on low 7-8 hours or until chicken is no longer pink.
Stir to break up chicken. Stir in corn and beans. Cover; cook on low 15 minutes. Garnish with sour cream and cilantro.

I didn't have boneless chicken thighs so I took the skin off of the chicken leg quarters from Publix and placed those in the crock pot. After the cooking time I just pulled the chicken out and removed the chicken off the bone. It fell right off. I served the chili over rice with a sprinkling of shredded cheese and a little dollop of sour cream. I did not use fat free sour cream. :)