Crock Pot Chicken Chili

Crockpot Chicken ChiliA delicious, low fat, high fiber and hearty meal.

  •     2 cups canned black beans
  •     2 cans diced tomatoes with green chilies
  •     1 packet taco seasoning
  •     24 oz chicken breasts
  •     1 cup chopped onion
  •     8 oz tomato sauce
  •     15 oz kidney beans
  1.     Drain beans.
  2.     Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker.
  3.     Place whole (thawed) chicken breasts on top and cover.
  4.     Cook on low for 10 hours or on high for 6 hours.
  5.     Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in.
  6.     Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice.
Note: this makes a lot and it is even better the next day for lunch Yields: 10 servings Prep Time: 30 mins Cook Time: 10 hrs