CROCK POT CHICKEN TACO CHILI

By sretzlaff

Yield: 10 servings, Serving Size: scant 1 cup
Amount Per Serving:Freestyle Points: 0Points +: 5Calories: 220 caloriesTotal Fat: 3gSaturated Fat: 0gCholesterol: 44mgSodium: 729mgCarbohydrates: 28gFiber: 8.5gSugar: 6gProtein: 21g

Ingredients

• 1 small onion, chopped
• 1 (15.5 oz) can black beans, drained
• 1 (15.5 oz) can kidney beans, drained
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes w/chilies
• 4 oz can chopped green chili peppers, chopped
• 1 packet reduced sodium taco seasoning or homemade (see below)
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

1 Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
2 Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Or Pressure cook high pressure for 30 min.
3 Half hour before serving, remove chicken and shred. (or after natural release of pressure cooker)
4 Return chicken to slow cooker and stir in.
5 Top with fresh cilantro and your favorite toppings!