Top of the FALL, to ya, Reader-Friends!
Looking for a fabulous Fall dish that will warm you up at the tailgate Saturday? Are you a Weight Watcher? Maybe you just like tasty food! As promised, here is that recipe for the crock pot chicken taco chili I talked about on last Wednesday’s post.
Below is the original recipe from Skinnytaste.com (a great place to find healthy and flavorful dishes):
Crock Pot Chicken Taco Chili
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels (I used canned)
- 2 14.5-oz cans diced tomatoes w/chilies (doesn’t have to have chilies)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Crock pot meals are the best! I love coming home to a made meal. This is especially awesome when I only have and hour or two before night class (something to consider, college ladies and gentlemen!). But forget class, for now—this has FOOTBALL written all over it! And of course I’m linking up with Nicole for Football Friday because of it. I’m actually making this pot of goodness for my parents this weekend; we have State, as well as the Packers to watch together! Family, Football, and Vittles—It's going to be a great weekend!
So who is going to try it? I promise, you wont regret!
Let me know how it turns out, Reader-Friends!
