Crock Pot Chicken Taco Chili
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!
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!
- Carbohydrate 22.5108538913909 g
- Cholesterol 39.46253619 mg
- Fat 1.32284554112205 g
- Fiber 7.90452412342076 g
- Protein 21.8329130179661 g
- Saturated Fat 0.320823024977077 g
- Serving Size 1 1 (279g)
- Sodium 1120.77661145908 mg
- Sugar 14.6063297679701 g
- Trans Fat 0.191930058626418 g
- Calories 191 calories
Step-by-step
- 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.
I'm a busy mom of two and I love to cook. I'm always looking for easy and delicious recipes that I can make for my family. This Crock Pot Chicken Taco Chili is one of my favorites. It's so easy to make and it's always a hit with my family.
I love that I can just throw all the ingredients in the slow cooker and let it cook all day. It's perfect for those busy days when I don't have a lot of time to cook. The chili is also very versatile. I like to serve it over rice, but it's also great with tortilla chips or cornbread. I also like to top it with shredded cheese, sour cream, and guacamole.
