Crockpot Chicken Taco Chili |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
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I believe according to Weight Watchers, this is 4 points, but you'd never know it with its riot of flavors. Ingredients:
1 onion, chopped |
1 (16 ounce) can black beans |
1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans |
1 (8 ounce) can tomato sauce |
10 ounces frozen corn kernels |
2 (14 1/2 ounce) cans diced rotel tomatoes |
1 (1 1/4 ounce) packet taco seasoning |
1 tablespoon cumin |
1 tablespoon dried chipotle powder or 1 tablespoon mild chili powder |
1 1/2 lbs boneless skinless chicken breasts |
1 small jalapeno pepper, chopped (optional) |
1/4 cup chopped fresh cilantro |
Directions:
1. 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 approximately 8 hours or on high for 6 hours. Check towards end time so as not to overcook.
2. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Top with fresh cilantro.
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