Crock Pot Chicken Taco Chili
By tphowcroft
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. I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch!
- 10
- Average
- 20 mins
- Average budget
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
Preparation
Step 1
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
Step 2
Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
Step 3
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.