I’ve been making a variation of this recipe for years – and just found a very similar version on Skinny Taste. Great minds think alike! This super easy and makes great left-overs too!
Ingredients:
• 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
• 3 10 oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp chili powder (I am a spice WUSS and leave this out. BUT… my husband would be mad if he new that, haha!)
• 24 oz (3-4) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro (optional)
Directions:
Combine everything except chicken (and cilantro) in a slow cooker. Make sure to drain and rinse your beans to get rid of all that sodium!
Add chicken to the top. Just ‘smoosh’ it in there.
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 tortilla chips, and fat free sour cream (not factored in the nutritional info).
Servings Per Recipe: 10 (1 serving = 1 1/4 cup)
Amount Per Serving: Calories: 204; Total Fat: 1.4g; Total Carbs: 33g; Dietary Fiber: 10g; Protein: 17g
WW Points Plus: 5
Every time I am making a recipe to blog, my family has a running joke about who gets the “pretty plate”.. i.e. the one that I photograph to post as a final product. Not gonna lie, I usually call dibs. My dad won “the plate” for the first time with this dish and was quite excited! (We are living with my parents while our new house is being built. Quite the adventure for all parties! haha) He justified that he was working from home all day and had to smell the deliciousness and “suffered” through that torture so he should get it. Winner.
Yield: 10 servings
Serving size: 1 serving = 1 1/4 cup
Ingredients
- Ingredients:
- • 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
- • 3 10 oz cans diced tomatoes w/chilies
- • 1 packet taco seasoning
- • 1 tbsp chili powder
- • 24 oz (3-4) boneless skinless chicken breasts
- • 1/4 cup chopped fresh cilantro (optional)
Instructions
- Combine everything except chicken (and cilantro) in a slow cooker. Make sure to drain and rinse your beans to get rid of all that sodium!
- Add chicken to the top. Just 'smoosh' it in there.
- 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 tortilla chips, and fat free sour cream (not factored in the nutritional info).
Nutrition Info and Tips
Calories: 204
Fat: 1.4g
Carbohydrates: 33g
Fiber: 10g
Protein: 17g
WW Points Plus: 5
I am in the process of making this but it looks like it is gonna be dry. Is it suppose to be kinda dry or will it make plenty of juice according to the photos it still looked dry to me? I know it will be good cause all the ingredients are good.
It’s definitely not a “soupy” chili – we eat it with a fork even. Liquids are created while it cooks though so it isn’t dry
Let me know how you liked it!
I made this yesterday and it was a big hit. So yummy!
How do you “shred” the chicken? I’m a cooking newbie here, so I am trying to get all the info I Can! thank you!
The easiest way is using two forks. One to hold the chicken and one to pull it Into shreds. Sometimes you do need to use your fingers a bit, too.
Also I’ve heard that the paddle on the kitchen aid stand mixers does a great job of shredding the chicken. And then you don’t have to get messy.