Crock-Pot Taco Chili (Weight Watchers)
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I’ve said it before and I’ll say it again…I love crockpot recipes! They are easy to do and there is nothing better than coming home to dinner already made 🙂
A while ago I saw this recipe over at Skinnytaste and it quickly became a regular staple in our diet. Not only is it delicious, it is also healthy.
- 15.5 oz can of black beans
- 15.5 oz can of kidney beans
- 2 14.5 oz can of diced tomatoes with chiles (I use 3 10 oz cans)
- 10 oz can tomato sauce
- 1 onion (I use frozen chopped onions to make my life easier)
- 10 oz package of frozen corn kernels
- 1 packet of taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder (not required)
- 16 oz. chicken breast
- To garnish:
- low fat sour cream
- low fat cheese
In a crock pot combine the black beans, kidney beans, diced tomatoes, tomato sauce, onion, cumin, corn and taco seasoning. Stir all together.
You will then place the chicken breasts on top and set on low for 10 hours.
Before serving, shred the chicken and allow it to sit in the chili for at least an additional 30 minutes.
It is 5 points plus per 1 1/4 cup.
Here are most of the ingredients you will need…
Like I said, this recipe is incredibly easy…you just pour all of the ingredients in together. It can’t get much simpler than that 🙂
Then you want to stir everything together before placing the chicken on top.
Once you have done this, put the lid on and don’t worry about it for the rest of the day. You will literally smell how good it’s going to taste before you walk through your front door.
After you shred the chicken and let it sit for a little longer, it’s time to serve up your plate. I like to use fat free Fage Greek Yogurt on mine, which serves as my sour cream substitute.
This has been the perfect recipe too for the seasonably cold weather!