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Crock Pot Chicken Taco Chili

I love crock pot food! Here’s my favorite Chicken Taco Chili I eat ALL the time and it’s the easiest recipe ever.

Here’s the link to where I got the recipe… All images and text ©Gina Homolka for Skinnytaste


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

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper


Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!

Nutrition Information

Yield: 10 servings, Serving Size: About 1 cup

Amount Per Serving: Smart Points: 0 Points +: 5 Calories: 220 Total Fat: 3g Saturated Fat: g Cholesterol: 44mg Sodium: 729mg Carbohydrates: 28g Fiber: 8.5g Sugar: 6g Protein: 21g

Check out my ‘How to lose weight during the holidays’ blog post!

Crock Pot Chicken Taco Chili

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