Crock Pot Chicken Taco Chili

While browsing Pinterest one day, someone had posted a link to a recipes on Red's Photo A Day blog so I pinned it too - it looks tasty, is easy to make and is Weight Watcher friendly.  I thought it would be good to make to take to lunch (instead of going out).

As it turns out, this blogger originally found the recipe on SkinnyTaste.com, which is fully of yummy looking lighter recipes.

So I thought today would be a good day to make it - I can have it for dinner tonight and for lunch a couple of days this week.  I revised it a bit to suit my taste and what I had on hand.


Crock Pot Chicken Taco Chili
Servings: 10
Serving Size: 1 1/4 cups
Points Plus: 5 per serving
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

• 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 petite diced tomatoes
• 1 packet taco seasoning
• 2 Tbsp cumin (I love cumin)
• 1 Tbsp chili powder
• 2 Tbsp onion powder
  
• 24 oz boneless skinless chicken breasts tenderloins

Combine beans (no need to drain), corn, tomatoes, tomato sauce, cumin, chili powder & onion 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 (if you have it). Also try it with low fat cheese and sour cream (extra points plus).

I almost forgot the Taco Seasoning (as you can see from the picture above) - good thing I decided to go ahead and write it up here.  As I was writing it up, I was like...TACO SEASONING...D'oh !!  So I ran in and added it - It was hard to stir up well with the chicken already it it but I did my best and I'm sure it will be fine.  I prefer Lawry's Taco Seasoning mix, by the way, since it doesn't contain MSG and I really prefer its taste over other Taco Seasonings.