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Crock Pot Chicken Taco Chili
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
| There is nothing like a lazy Sunday when you have a meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch! Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g | |
| 1 | onion, chopped |
| 1 16-oz can | black beans |
| 1 16-oz can | kidney beans |
| 1 8-oz can | tomato sauce |
| 10 oz | package frozen corn kernels |
| 2 14.5-oz cans | diced tomatoes w, chilies |
| 1 packet | taco seasoning |
| 1 tbsp | cumin |
| 1 tbsp | chili powder |
| 24 oz (3-4) | boneless skinless chicken breasts |
| chili peppers, chopped, (optional) | |
| 1/4 cup | chopped fresh cilantro |
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
Place chicken on top and cover.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
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