CROCK POT CHICKEN TACO CHILI
This recipe was adapted from Skinnytaste Crock Pot Chicken Taco Chili Recipe
INGREDIENTS
- 2 lbs boneless skinless chicken breast, cubed
- (1) 15-oz. can corn, drained and rinsed
- (2) 15-oz. cans black beans, drained and rinsed
- (3) 10-oz. cans diced tomatoes w/chiles
- 8 oz tomato sauce
- 1 onion, chopped
- 1 packet reduced-sodium taco seasoning
- 1 Tbsp cumin
- 1 Tbsp chili powder
- Optional - top with cilantro, sour cream, avocado - may add additional points)
INSTRUCTIONS
- Spray slow cooker with cooking spray.
- Combine beans, corn,onion, tomato sauce, diced tomatoes with chilies, cumin, chili powder and taco seasoning in a slow cooker and mix well.
- Add chicken and push down slightly so it's nestled into mixture.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
- During the last 30 minutes, break up chicken (you may also remove the chicken and shred if you prefer it shredded, returning chicken to crock pot after shredding)
- Cook for 30 minutes.
- Optional: Top with fresh cilantro and your favorite toppings!
Nutrition Facts
Serves: 10
Amount Per Serving
- calories 194
- Total Fat 3 g
- Saturated Fat 0 g
- Cholesterol 48 mg
- Sodium 744 mg
- Carbohydrate 20 g
- Dietary Fiber 4 g
- Sugars 4 g
- Protein 21 g
- myWW Blue: 0
- myWW Purple: 0
- myWW Green: 5
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