Recipe- Crock Pot Chicken Taco Chili
It seems all kinds of wrong to make a comfort food like chili when it is still 100+ degrees outside but when I saw this recipe, realized I had almost all the ingredients in my cupboard/fridge, and that it used a crock pot (one of my all-time favorite kitchen appliances)- I wasted no time in whipping this right up. Just as I thought it would be, it was delicious, so freakin’ easy to make, and the kids gave it two thumbs up, EACH!
I wish I could say that I have a beautiful photo of the chili to share with you, but um, my camera phone wasn’t in to taking great pictures that night and I was too lazy hungry busy to grab my big, fancy camera. Anyhoo, up above are two of my three hooligans giving me their best *cheeze, I love my chili” smile.
Also, let me give a quick shout-out to Gina, the blog author/recipe developer of Skinny Taste, the website where I found this recipe. She has some awesome recipes, includes nutritional information on her recipes and has mad photography skills. Bookmark her site- you’ll b e glad that you did!
Crock Pot Chicken Taco Chili (from www.skinnytaste.com)
Gina’s Weight Watcher Recipes
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 WW points).
PS- we served our chili on top of a broken tostada shell, substituted a chili packet of seasoning for the taco seasonings (that’s all I had on hand), used chicken breast tenders and cooked on high for 2.5-3 hrs!
Category: EAT IT, Lisa, LOVE IT, Main Course
