Slow Cooker Black Bean Taco Chili

    1 1/2lb chicken breast, trimmed of fat
    15oz corn, drained
    15oz black beans, drained and rinsed well
    15oz petite diced tomatoes, drained
    1C yellow onion, chopped
    1C green bell pepper
    1 jalapeño, diced
    3 cloves garlic, minced
    2 tsp salt
    1 tsp ground black pepper
    1/8 - 1/4 tsp red pepper flakes, optional
    1 1/2 tsp chili powder
    1/4 tsp cayenne pepper
    2 1/2 - 3C chicken broth
    Monterey Jack cheese, shredded
    Tortilla chips
    Sour cream
    To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth. Cook on high for 4 hours or low for 8. Remove chicken breasts to shred, then return to slow cooker.
    Serve with shredded cheese, tortilla chips and optional sour cream.

In my opinion: I thought it was just Okay...