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  • Rachel York

    Crock Pot Chicken Taco Chili Weight Watchers

  • Michelle Goulding

    crockpot chicken chili taco sounds yummy.... (from skinnytaste.com) Crock Pot Chicken Taco Chili Servings: 10 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce (used a 16 oz can) 10 oz package frozen corn kernels (used 2 small cans of corn kernels) 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes) 1 packet taco seasoning 1 tbsp cumin 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes) 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).

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Crock Pot Chicken Taco Chili: this has become a standard in my house. I actually took the general recipe and un-crock-potted it so I can make huge vats and freeze it. It's easy to add/omit ingredients too. Pretty basic.

WW - Crock Pot Chicken Taco Chili. Ingredients: 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 16-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

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MY FAVORITE 'Crock Pot Chicken Taco Chili' recipe.This chicken chili is so delicious, full of flavor, and super simple to boot! Just combine a bunch of basic ingredients, including kidney and black beans, chopped peppers, corn, tomatoes and spices, then top it all with whole chicken breasts, set it and forget it.

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