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  • Krista Martinez

    Crock Pot Chicken Taco Chili There is nothing like a lazy Sunday when you have a meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch! Crock Pot Chicken Taco Chili 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 Ingredients: 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 Directions: 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).

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