This recipe was so easy. It was very flavorful and the chicken was so tender. A change that I made was that I added an extra can of the tomatoes with chilies and omitted the tomato sauce. Mine cooked for about 10 hours, first on high and then I switched it to low. I served it with some chips, shredded cheese, and some reduced fat sour cream. It was Delish!
Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
* 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 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).
Hey Laura, do you know how many this feed? Looking for a recipe to feeds the troops.
ReplyDeleteIt would feed 7-8 people probably. We had leftovers after having people over for dinner. The original recipe was served over rice, which would definitely make it go further. I have a large crock pot and I could have doubled this recipe and had it easily fit.
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