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Crock Pot Chicken Taco Chili
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 1 | onion, chopped |
| 1 16-oz can | black beans |
| 1 16-oz can | kidney beans |
| 1 8-oz can | tomato sauce, (used a 16 oz can) |
| 10 oz | package frozen corn kernels, (used 2 small cans of corn kernels) |
| 2 14.5-oz cans | diced tomatoes w, chilies (used a 28 oz can of diced tomatoes) |
| 1 packet | taco seasoning |
| 1 tbsp | cumin |
| 1 tbsp | chili powder, (used a bit more as I didn't have any chilies in my tomatoes) |
| 24 0z. (3) boneless skinless chicken breasts | |
| chili peppers, chopped, (optional) | |
| 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).
10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
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