Slow Cooker Chunky Chicken Chili - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs
1 (10 ounce) can rotel (2 if you want more heat)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium yellow onion, chopped
1 (1 ounce) package chili seasoning mix
2 (15 ounce) cans ranch style beans
1/2 - 1 cup shredded monterey jack and cheddar cheese blend
chives (to garnish)
sour cream, if desired

Preparation

Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
Place chopped onions over tomato mixture.
Pour both cans of ranch beans on top.
Cook on low until chicken is tender.
Shred chicken and return to pot for remainder of cooking time.
Garnish with chives, shredded cheese and sour cream if desired.