Low Fat Crock Pot Chicken Taco Chili
Who doesn’t love an easy crock pot meal that doesn’t require any prior cooking before it goes into the crock? No one! Just what I thought! Well this recipe is for you, especially those of who who have never or rarely ever use your crock pot or have had a failed recipe in a crock pot and don’t trust it anymore!
This recipe is a foolproof, winning, delicious, family friendly recipe!
Since the New Year, bringing you more crock pot recipes has been a goal of mine. At least once a week you’ll be seeing a new crock pot recipe coming your way. Crock pot cooking can be challenging, especially because if it bombs and tastes terrible you won’t know for about 6-8 hours then you have to whip something else up for dinner!
So in case you don’t see a crock pot recipe weekly, you’ll know why! It may have bombed and I have to start over again. I can promise you this, I will NEVER post a crock pot recipe that tastes dry, isn’t family friendly, tastes just OK or doesn’t win my picky hubby over. Never. Period.
With that being said, send me some crock pot requests! I’m ready to take some meals on!
Oh and if you’re wondering what those chips are doing in my chili that I ate, well, well, let me tell you! I found them at Aldi’s and they are brown rice Chips! Yep and delish!
Other crock pot recipes you might like:
- Crock Pot Low Fat White Chicken Chili
- Creamy Meatballs
- Lightened Up Three Bean Turkey Chili
- Crock Pot Balsamic Chicken
- Sweet Potato & Sausage Chili
Low Fat Crock Pot Chicken Taco Chili
Ingredients
- 1 15.5 ounce can black beans, rinsed, drained
- 1 15.5 ounce can kidney beans, rinsed, drained
- 2 garlic cloves minced
- 2 cups salsa
- 1 14.5 ounce can diced tomatoes
- 10 ounce package frozen corn
- 2 tablespoons dried minced onion
- 2 tablespoons taco seasoning
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 24 ounces boneless chicken breasts
- optional toppings: fresh chopped cilantro sour cream, shredded cheese
Instructions
- Add all ingredients except chicken to your crock pot.
- Stir together well.
- Place your chicken breasts on top of all the ingredients in the crock and cook on high 6 hours or low 10 hours.
- minutes to an hour before serving, take your chicken out of the crock pot onto a cutting board.
- Using two forks shred chicken and place back into crock pot and stir together well.
- Sprinkle fresh cilantro on top to serve as well as any other additional toppings.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This recipe was so good that I made it 2 weeks ago and then last week I made it again. My husband and I ate it as a chili the first time and then the second time, I put it over chips like nachos. It was delish!! Definitely a repeat.
I made this recipe on Wednesday and it was delicious. Thanks for sharing.
Wonderful, glad you liked it and came back to tell me!!
Super yummy! My kids ask me to make a double batch when I make it. However as one who is counting her calories, the nutrition information you provide seems a bit off. I calculated it myself, and if this makes 8 1-cup servings, I came up with more like 240 calories per serving. Of course I skipped the sour cream and cheese myself 😉
I make this with Green Verde salsa. I also buy a rotisserie chicken to chop up and make it easier.
Thankyou so much, have done two of your recipes this week and both have been met by applause (which means a lot in my house). Especially to get my middle child eating, it’s a miracle, he is sooooo fussy. Am trying this one tomorrow night so wish me luck to get the trifecta!!
Do you have to use canned beans? I was going to see if they came another way. I avoid canned if I can.
No of course not. Soak dry beans in water overnight on counter before adding them to crock pot.
Brenda, the brown rice chips in the pic that are from Aldi’s. Do you know what brand they are? I want to see if my Aldi carries them. thx!
I’m sorry I don’t rememebr the brand but will get more the next time I go and let you know.
Love it! I made it without the taco seasoning (only because I didn’t have that) and forgot about it. My husband loved it anyway. Great, easy quick meal. Thanks!!!
Glad you and hubby liked it!
can we use frozen chicken breasts in the crock pot for this recipe? did you make it using thawed breasts? just wondering what would be better…I have all the ingredients and would love to throw this together for tonights dinner but only have 24 oz frozen chicken 🙂
mine were raw not frozen, I don’t think it would cook if frozen, should thaw them first.
I can’t wait to make this one! I love chili in all forms and I got a new slow cooker for Christmas. I try to use it at least once a week. I bet fire-roasted tomatoes would be great in this one!
Love everything about this! This chili would be devoured in no time at our house!
thanks!
I’ve never thought to put salsa in my chili. But, I love salsa, so it can’t be a bad addition!!
very yummy!