Sunday, January 20, 2013

CrockPot Chicken Chili

This dish was perfect for a chilly Sunday afternoon. I popped the ingredients in the crock pot early this morning and when I returned from church, it was ready. We had this with a simple mixed greens salad and some Italian bread. You can serve this over brown Minute rice for a heartier version if you like. 1/2 c. cooked brown Minute rice will add 3 points +. This recipe was slightly adapted from my friend, Gina, over at "Skinny Taste". Her recipe also said to cook this on low for 10 hours or on high for 6 hours, but I cooked mine on high for 3 hours and low for another 3 hours and it was perfect. You will have to experiment with your own crock pot!

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.


  1. I love chili and that looks amazing! I may just have to try it!

  2. Could this taste good as a Cold Dish with Tortillas?.. (like a bean dip).. Thanks!

    1. Valerie,
      I do not think this would taste good as a cold bean dip. I would try this one instead:

  3. This chili is AWESOME! It is easy to prepare, delicious, my WHOLE family loves it AND it is only 5 points. Simply does nt get better than this!


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