Slow down, I'm a slow cooker

So last week our oven and stove top completely shut down, right after of course I had our menu planned and grocery shopping done....what to do. I have become a slow cooker fan. We have tried about 1/2 dozen recipes so far. I made this Chicken Taco Soup today and it was really good. So I'm going to go Martha Stewart for a sec and post the recipe!

This is a picture of the actual soup I made, not a online reproduction!

Here is the link for the recipe: (http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx)

In case of linkage failure:



INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I used 1 can of broth instead b/c of the bitterness of the beer)
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

DIRECTIONS

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.