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5 from 1 vote

Low Fat Crock Pot Chicken Taco Chili

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 382kcal
Author Brenda Bennett

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

Weight Watchers PointsPlus: 9*

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 59g | Protein: 36g | Fat: 2g | Cholesterol: 49mg | Sodium: 950mg | Fiber: 14g | Sugar: 7g