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Crockpot Chicken Chili
A delicious, low fat, high fiber and hearty meal.
2 cups canned black beans
2 cans diced tomatoes with green chilies
24 oz chicken breasts
1 cup chopped onion
8 oz tomato sauce
1 packet taco seasoning
15 oz kidney beans
Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker.
Place whole (thawed) chicken breasts on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in.
Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice.
Note: this makes a lot and it is even better the next day for lunch!
in 1 serving of Crockpot Chicken Chili.
, 48% carbs, 45% protein.
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