CrockPot Chicken Chili

serves 10 ( about 1-1/4 c. with 2 T. reduced-fat shredded cheddar = 5 points +)

1 onion, chopped
24 oz. boneless, skinless chicken breasts
1 can ( 15 oz.) black beans, drained and rinsed
1 can ( 15 oz.) kidney beans, drained and rinsed
1 can ( 8 oz. ) tomato sauce
2 cans ( 15 oz. each) diced tomatoes with green chilies
10 oz. frozen corn
1 T. chili powder
2 tsp. ground cumin
salt to taste
1-1/4 c. reduced-fat shredded cheddar or Jack cheese
1/4 c. chopped, fresh cilantro


Place all ingredients  except for cilantro and cheese in a crockpot. Cook on high for 3 hours, then turn to low for 3 hours. ( you can also cook on low all day or until chicken shreds easily with a fork)

Remove chicken and shred 30 minutes before serving. Top with fresh cilantro.

Sprinkle each serving with 2 T. cheese.



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