Friday, February 24, 2012

Crockpot Chicken Taco Chili

I tried another recipe from pinterest.  This  is actually the second time I have made this recipe.  We had a pinterest party at school.  I had been collecting recipes for a while - but had never made one.  I decided that this would be a great time to start!  I cooked it all night - boy did it smell good when I woke up that morning!  I was one of the first to have lunch and it was so good!  I knew I loved it and was thrilled that this one was a big hit at my school!  But before I could post it - I had to give it another test - My Family!  Tonight was that test - it was a very big hit.  I served it with cheddar cheese on top this time - YUMMMMY!  Next time I will probably serve it with brown rice.  This is going to be a new one in my winter meal rotation!

Crock Pot Chicken Taco Chili

From:  Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

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

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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points)

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