Crock Pot Chicken Taco Chili

I got this recipe from here. It was good, but I changed some of it around (not too much). It said that there was only 5 WW points per 10 oz. (1 1/4 cup), which seems a little low, but either way, it works for me!

Crock Pot Chicken Taco Chili

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can red beans
• 1 15-oz can tomato sauce (fill with water and add to pot as well)
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies (I used mild and medium)
• 1 packet taco seasoning
• 1 tbsp chili powder
  
• 1 lb. boneless skinless chicken breasts (thawed)
• chili peppers, chopped (optional-I didn't use these)
  
• chopped fresh cilantro

Directions:

1. Combine beans, onion, chili peppers, corn, tomato sauce, chili powder and taco seasoning in a (lined) slow cooker.

2. Place chicken on top and cover.

3. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

4. Return chicken to slow cooker and stir in the chicken and cilatro.

*I had it with 2 tbsp. fat free cheddar cheese (add .5 point) and 5 wheat saltines (add 1 point).

This lady had several good chili recipes that I want to try, so check out the site!

Breakdown:

per 1 1/4c. serving: 5WWPP

203.7 calories

1.4g fat

33.3 carbs

10g fiber

16.9g protein