Low Fat Crock Pot Chicken Taco Chili



Who doesn’t love an easy crock pot meal that doesn’t require any prior cooking before it goes into the crock? No one! Just what I thought! Well this recipe is for you, especially those of who who have never or rarely ever use your crock pot or have had a failed recipe in a crock pot and don’t trust it anymore!

This recipe is a foolproof, winning, delicious, family friendly recipe!




Since the New Year, bringing you more crock pot recipes has been a goal of mine. At least once a week you’ll be seeing a new crock pot recipe coming your way. Crock pot cooking can be challenging, especially because if it bombs and tastes terrible you won’t know for about 6-8 hours then you have to whip something else up for dinner!

So in case you don’t see a crock pot recipe weekly, you’ll know why! It may have bombed and I have to start over again. I can promise you this, I will NEVER post a crock pot recipe that tastes dry, isn’t family friendly, tastes just OK or doesn’t win my picky hubby over. Never. Period.

With that being said, send me some crock pot requests! I’m ready to take some meals on!


Oh and if you’re wondering what those chips are doing in my chili that I ate, well, well, let me tell you! I found them at Aldi’s and they are brown rice Chips! Yep and delish!

Other crock pot recipes you might like:


Low Fat Crock Pot Chicken Taco Chili
Nutrition Information
  • Serves: 8
  • Serving size: 1cup
  • Calories: 382
  • Fat: 2g
  • Carbohydrates: 59g
  • Sugar: 7g
  • Sodium: 950mg
  • Fiber: 14g
  • Protein: 36g
  • Cholesterol: 49mg
Prep time: 
Cook time: 
Total time: 
  • 1 (15.5 ounce) can black beans, rinsed, drained
  • 1 (15.5 ounce) can kidney beans, rinsed, drained
  • 2 garlic cloves, minced
  • 2 cups salsa
  • 1 (14.5 ounce) can diced tomatoes
  • 10 ounce package frozen corn
  • 2 tablespoons dried minced onion
  • 2 tablespoons taco seasoning
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 24 ounces boneless chicken breasts
  • optional toppings: fresh chopped cilantro, sour cream, shredded cheese
  1. Add all ingredients except chicken to your crock pot.
  2. Stir together well.
  3. Place your chicken breasts on top of all the ingredients in the crock and cook on high 6 hours or low 10 hours.
  4. minutes to an hour before serving, take your chicken out of the crock pot onto a cutting board.
  5. Using two forks shred chicken and place back into crock pot and stir together well.
  6. Sprinkle fresh cilantro on top to serve as well as any other additional toppings.
Weight Watchers PointsPlus: 9*





  1. Kelly says

    I can’t wait to make this one! I love chili in all forms and I got a new slow cooker for Christmas. I try to use it at least once a week. I bet fire-roasted tomatoes would be great in this one!

  2. Michelle says

    can we use frozen chicken breasts in the crock pot for this recipe? did you make it using thawed breasts? just wondering what would be better…I have all the ingredients and would love to throw this together for tonights dinner but only have 24 oz frozen chicken :)

  3. says

    Love it! I made it without the taco seasoning (only because I didn’t have that) and forgot about it. My husband loved it anyway. Great, easy quick meal. Thanks!!!

  4. Kim Holland says

    Brenda, the brown rice chips in the pic that are from Aldi’s. Do you know what brand they are? I want to see if my Aldi carries them. thx!

  5. Angie says

    Do you have to use canned beans? I was going to see if they came another way. I avoid canned if I can.

  6. Carly says

    Thankyou so much, have done two of your recipes this week and both have been met by applause (which means a lot in my house). Especially to get my middle child eating, it’s a miracle, he is sooooo fussy. Am trying this one tomorrow night so wish me luck to get the trifecta!!

  7. says

    Super yummy! My kids ask me to make a double batch when I make it. However as one who is counting her calories, the nutrition information you provide seems a bit off. I calculated it myself, and if this makes 8 1-cup servings, I came up with more like 240 calories per serving. Of course I skipped the sour cream and cheese myself 😉


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