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I was perusing through my pinterest recipe board, trying to find a recipe for dinner this week and stumbled across Crockpot Chicken Taco Chili.  This recipe looked not only easy and delicious, but also had good nutritional facts with less than 250 calories per serving!  This recipe is from a cute blog that has LOTS of healthy and easy recipes!
Crockpot Chicken Taco Chili
1 onion, chopped (I used minced dry onion and onion powder, as we dont care for the texture of onion in mixes)
1 16-oz can of black beans
1 16-oz can of kidney beans
1 16-oz can of tomato paste (I found 2, 8-oz cans of garlic flavored, YUM)
1 16-oz can of corn
2 14.5-oz cans of diced tomatoes and green chilies
1 packet of taco seasoning
1 tbsp of cumin
1 tbps of chili powder
2 Lg. chicken breasts, skinned
chili peppers (optional)
chopped fresh cilantro (optional)

I prepared all of this the night before, so that when I left for work in the morning, all I needed to do was pour the mixtures into the crockpot instead of wasting time opening up the cans, etc (It worked extremely well!).

Combine the black beans, kidney beans, corn, tomato paste, diced tomatoes and chilies, taco seasoning, cumin, chili powder and chicken into crockpot.  Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred.  I used another handy thought from pinterest, and placed my chicken into my KitchenAid mixer and turned the mixer on medium.  This is a handy way to shred the chicken in a quick and efficient manor!  Return the chicken to the chili and prepare to serve!  I made instant rice to combine with my chili and added a spoonful of Lite sour cream (to tame the spices down a bit). 
Serving size: 10 oz
Prep time: 5 minutes
Calories: 202
WW points: 4
WW+ points: 5

Thanks for sharing!! Let me know if you have any other yummy crockpot recipes!!

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