We hit Pinterest for a dinner idea tonight and this was what we chose! It was such a hit that this is definitely finding it's way into my recipe book. Hope you enjoy this healthy dish!
Crock Pot Chicken Taco Chili
Servings: 10
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
1 packet taco seasoning
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro (sets the whole dish off)
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. (I just cooked the chicken and shredded it separately THEN added it to the mixture). Top with fresh cilantro. Also try it with low fat cheese and sour cream or a do-lip of plain greek yogurt. Serving size: 1 1/4 cups • Prep Time: 5 minutes • Calories: 202 , Fat 1.5, Fiber 10g, Protein 17g, Carbs 33.
