Monday, November 18, 2013

Crock Pot Chicken Taco Chili

Hi everyone, so sorry about not posting more but hubby has a part-time job now (he was bored sitting around doing nothing in retirement, so he's back to work again) and a lot of times I'm here in the evening by myself.  It's hard to make recipes when it just one eating.  I have been thinking about adapting some of my favorites and seeing if I can make them so it serves just two, we shall see.

I found this recipe on Facebook one day and it looked so good and with cooler weather now upon us, it just plain sounded good too!  I had so much left over that I frozen two containers of it for another really cold day.

This recipe is very thick and has a lot of chicken to it, so it is very filling.  The original poster showed her served over rice, but I just had chips on the side with mine.

This recipe is really easy to put together too, just dump everything in a crock pot.  I will tell you that I added the chicken to the middle and not on top like she instructs you to do.  I did cook mine on LOW for 6 to 8 hours rather than High, and it was just fine.  Also I did not add the one tablespoon of chili powder and cumin, I didn't want if real spicy, I just used one teaspoon of each and it was fine for my family.  If you like spicy, you can adjust those two spices to your taste.

Crock Pot Chicken Taco Chili
 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).

    I copied the Weight Watchers information from her blog for any of you that are following WW.  You can click on the link above to go to her blog.

    Well, this is my share for today, hope to be back sooner!  Mary

    1 comment:

    Anonymous said...

    Looks good, Mary! I've had a hankering for chili lately, but this might make a nice alternative. Have a great day!