Low Fat Crock Pot Chicken Taco Chili

Barbara G.

Staff member

1 (15.5 ounce) can black beans, rinsed, drained
1 (15.5 ounce) can kidney beans, rinsed, drained
2 garlic cloves, minced
2 cups salsa
1 (14.5 ounce) can diced tomatoes
10 ounce package frozen corn
2 tablespoons dried minced onion
2 tablespoons taco seasoning
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
24 ounces boneless chicken breasts
optional toppings: fresh chopped cilantro, sour cream, shredded cheese


Add all ingredients except chicken to your crock pot.

Stir together well.

Place your chicken breasts on top of all the ingredients in the crock and cook on high 6 hours or low 10 hours.

minutes to an hour before serving, take your chicken out of the crock pot onto a cutting board.

Using two forks shred chicken and place back into crock pot and stir together well.

Sprinkle fresh cilantro on top to serve as well as any other additional toppings.


Source: SugarFreeMom