Crock Pot Chicken Taco Chili

By Addie

There is nothing like a lazy Sunday when you have a meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch!

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 oz (3-4) boneless skinless chicken breasts
• Chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

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 cheese and sour cream.
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REVIEW:

So freaking delicious! I'm hoping to add the leftovers to the freezer as I'm sure it'll reheat wonderfully. We ate with rice but will eat with chips next time. I added a bit of cayenne pepper for kick.