Mexican Chicken Chili in the crockpot

My sister gave me the Taste of Home Slow Cooker magazine for Christmas, and I decided to try a crockpot chili recipe from it. The recipe is super fast to put together, and I only modified it slightly.

The recipe says to brown the chicken in a skillet first and cube it, but I omitted that step and just put the chicken into the crockpot while frozen. After it cooked for 8 hours I shredded the chicken and mixed it back in with the other ingredients, which makes for almost no prep time at all!

The magazine recipe is very similar to this recipe. The only changes are to add an additional can of tomatoes, use real chicken, frozen corn instead of canned, only one 14 ounce can of broth, add extra green chilies and to season with chili powder, cumin, and cayenne pepper.
I would make this recipe again, but next time I'm going to reduce the broth by half. This recipe turned out more like soup than chili.