Chicken Chili Tacos
Weight Watchers via PinterestServings: 12 (but can change depending on how much you load up your tacos or if you eat it as chili instead of in a taco shell!); Weight Watchers PointsPlus Value: 4 (without the taco shell)
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| Chicken Chili Tacos |
- 1 onion, chopped
- 1 16-oz can black beans,
rinsed & drained
- 1 16-oz can kidney
beans, rinsed & drained
- 2 8-oz can tomato sauce
- 10 oz package frozen
corn kernels (or canned- if canned, be sure to drain)
- 2 14.5-oz cans diced
tomatoes w/chilies, drained
- 1 packet taco
seasoning (or 2 heaping tablespoons)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz. (4) boneless
skinless chicken breasts (I use frozen ones all the time. If you use
frozen, you can usually cook for 7 hrs on high depending on how quickly/how hot your
crockpot cooks)
- 1 small can (4-6 oz)
chili peppers, chopped, drained
- 1 package hard taco
shells
1.
Combine beans,
onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco
seasoning in a slow cooker. (Advice? Put in a Slow Cooker Liner- they will save you tons of cleanup time! I also spray the liner with a light coating of olive oil spray to keep my food from sticking).
2.
Place chicken
on top and cover.
3.
Cook on
low for 10 hours or on high for 6 hours (7 hours if the chicken breasts are
frozen).
4.
A
half hour before serving, remove chicken and shred (mine shred while I was just
stirring it)
5.
Return
chicken to slow cooker and stir. Let sit on warm for appr 30 mins.
6.
Serve
in the taco shells or in a bowl as chili.
Keep on cookin'!
-Katherine
