Sunday, October 17, 2010

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

  • 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


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!

per 1 1/4c. serving: 5WWPP
203.7 calories
1.4g fat
33.3 carbs
10g fiber
16.9g protein

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