Chicken Taco Chili

It's as good as it sounds.  Trust me.

So many people I know swear by their crockpots, especially on the weekends.  Dump it all in the pot, turn it on, and come back hours later to a delicious meal.  I am not one of those people, but keep wanting to use it more.  Iowa Girl Eats (love her!) posted a recipe a couple of weeks ago for this chicken taco chili, and I'll been thinking about it ever since.  It's originally from Skinny Taste so not only is it delicious but healthy to boot!

Crock Pot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
10 oz package frozen corn kernels
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/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 onion, beans, corn, tomatos and sauce, cumin, chili powder, taco seasoning and chili peppers if you're using them 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).
 
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

Based on IGE's recommendations, I cooked it for 4.5 hours on high, and it was perfect.  The chicken was tender and everything was delicious together.  I served it over a bed of white rice.  We were both so hungry when it was ready, we didn't even think about cheese, sour cream, salsa or chips!  And it makes a ton for yummy leftovers.  You could even serve it in a tortilla one night to change it up a bit.

Homemade Chipotle burrito bowls!  Black olives optional :)