Crockpot Chicken Taco Chili

Source: Lauren's Kitchen

This is a Weight Watchers recipe, but neither H nor I am on Weight Watchers. I happened across this recipe in my Google Reader and I thought it looked really good. The fact that it is on Weight Watchers just makes it that much better, since healthy stuff is never a bad thing to try.

We opted to use both cheese and sour cream. We also decided to try it with tortilla chips. We used the chips as scoops, and it worked well. Definitely liked these additions to the chili.

For any readers that are on Weight Watchers, according the link provided in Lauren's post, this recipe makes 10- 10oz servings and each is 4 points. Obviously without the additions.

Ingredients

• 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 0z. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro (omitted)
  

Preparation

• 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).

Next Time- This recipe is so easy to make, and it tastes great. No changes need to be made. : )