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. This chicken chili is a delicious, high fiber meal. It's so easy to make and it is great wth low fat sour cream. This makes a lot and it is even better the next day for lunch!
Crock Pot Chicken Taco Chili
Servings: 10 • Size: 1 1/4 cups
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
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).
