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  • Honey Renea

    crockpot chicken taco chili-weight watchers Crock Pot Chicken Taco Chili Servings: 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).

  • Courtney Groeneveld

    Crock Pot Chicken Taco Chili - I am getting more into the slow cooker lately. So handy when I'm working from home and can throw everything in (and then sit and drool when it starts to smell good). Ooh and this recipe is only 4 points on Weight Watchers (200 calories)!

  • Jen Lundy

    Crock Pot Chicken Taco Chili. We just experimented with chicken chili a few weekends ago and liked it...can't wait to try this recipe :-)

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