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 votes
Comments:
Serves:
6 to 8
Prep:
10 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 16 oz
- black beans, drained
- 16 oz
- light kidney beans, drained
- 1 medium
- red onion, diced
- 1 medium
- jalapeno pepper, diced
- 1-1/2 c
- frozen corn kernels
- 8 oz
- tomato sauce
- 28 oz
- diced tomatoes, undrained
- 1 can(s)
- chopped green chilies
- 1 Tbsp
- mrs. dash garlic & herb seasoning
- 1 Tbsp
- cumin
- 1 Tbsp
- chili powder
- 1 tsp
- smoked paprika
- 1 tsp
- sea salt
- 1/2 tsp
- freshly ground black pepper
- 1/3 c
- fresh cilantro, chopped
- 3-4 medium
- skinless, boneless chicken breasts
- mexican blend shredded cheese
- low fat sour cream
- green onions and/or red onions, chopped
- additional cilantro
- tortilla chips, crushed
TOPPINGS
How to Make Slow Cooker Chicken Taco Chili
- 1Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
- 2Place chicken breasts over top. Cook on low for 6 hours, or high for 4 hours.
- 3Shred the chicken breasts, and return to the pot.
- 4I 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.
