Chicken Taco Stew; CrockPot lovin"

My MLS friend, Kim, made this for a scrapbooking Meetup last year. I couldn't wait to play with it and make it for Wayne. He wasn't sure he liked the idea.... and now he loves it. He could eat it every week. Best of all, it's super easy!

2 med white onions, chopped
1/2 red bell pepper, seeded and diced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 c. frozen corn kernels
1 can Rotel, I use the mild
1/2 jalapeno pepper, seeded and minced (optional, if you aren't into heat)
2 cloves garlic, minced
2 chicken breasts (I use split breasts, I find it has a better flavor. But whatever you have; boneless, skinless breasts or thighs, split breasts, tenders, etc.
1 packet taco seasoning
3/4c. - 1c. water (3/4 on LOw, 1 c. on High)

Put all veggies in the Crock, give it a good stir and put the chicken on top. Add water.

*Water is a weird thing for me with CrockPot cooking. It's always too little or too much. It really depends what temperature you cook at. Just adjust as needed)

Cook 4 hours on High, 6 on Low. Take out the chicken and shred. Add back to the pot with the seasoning and water, if needed. Cook 1 hour on high.

We eat this with chips, cheese and sour cream.