Slow Cooker Chicken Taco Stew

I make this enough that I've decided to add it to my blog. This was tweaked from a Spark People recipe. I don't use canned ingredients, but these are the measurements for simplicity. (Update: I posted some tips on making dried beans.)

Chicken Taco Stew in the Crock Pot

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
2 boneless skinless chicken breasts

Directions:
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Sprinkle with cheese, add a dollup of sour cream, or eat with tortilla chips.