Slow Cooker Chicken Taco Chili
By
Diana Perry
@Empebi
12
This is my adaptation of a recipe I found when I was searching for something low fat, with high protein and I have substituted ingredients to make it more healthy.
I like to have it over shredded iceberg lettuce (for me) and with, or over cornbread for my family.
I like to have it over shredded iceberg lettuce (for me) and with, or over cornbread for my family.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6 to 8
Prep:
10 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
16 ozblack beans, drained
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16 ozlight kidney beans, drained
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1 mediumred onion, diced
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1 mediumjalapeno pepper, diced
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1-1/2 cfrozen corn kernels
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8 oztomato sauce
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28 ozdiced tomatoes, undrained
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1 can(s)chopped green chilies
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1 Tbspmrs. dash garlic & herb seasoning
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1 Tbspcumin
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1 Tbspchili powder
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1 tspsmoked paprika
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1 tspsea salt
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1/2 tspfreshly ground black pepper
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1/3 cfresh cilantro, chopped
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3-4 mediumskinless, boneless chicken breasts
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TOPPINGS
-
·mexican blend shredded cheese
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·low fat sour cream
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·green onions and/or red onions, chopped
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·additional cilantro
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·tortilla chips, crushed
How to Make Slow Cooker Chicken Taco Chili
- Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
- Place chicken breasts over top. Cook on low for 6 hours, or high for 4 hours.
- Shred the chicken breasts, and return to the pot.
- I like to serve my portion over shredded iceberg lettuce, with green & red onion, low fat Mexican cheese blend, and no or low fat sour cream. It is the best things from a Taco salad, and more healthy.
My family likes to have it over cornbread in their bowl, or with cornbread on the side.
Top with the fresh cilantro, and other toppings of choice.
