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:

• Crock Pot Low Fat White Chicken Chili
• Creamy Meatballs
• Lightened Up Three Bean Turkey Chili
• Crock Pot Balsamic Chicken
• Sweet Potato & Sausage Chili

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Low Fat Crock Pot Chicken Taco Chili

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8

Calories 382kcal

Author Brenda Bennett

Ingredients

• 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

Instructions

• Add all ingredients except chicken to your crock pot.
• Stir together well.
• Place your chicken breasts on top of all the ingredients in the crock and cook on high 6 hours or low 10 hours.
• minutes to an hour before serving, take your chicken out of the crock pot onto a cutting board.
• Using two forks shred chicken and place back into crock pot and stir together well.
• Sprinkle fresh cilantro on top to serve as well as any other additional toppings.

Notes

Weight Watchers PointsPlus: 9*

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 59g | Protein: 36g | Fat: 2g | Cholesterol: 49mg | Sodium: 950mg | Fiber: 14g | Sugar: 7g

The post Low Fat Crock Pot Chicken Taco Chili appeared first on Sugar-Free Mom.

Is your slow cooker used all winter and then forgotten about once the warmer months come? Having a warm stew cooking all day to come home too is not only wonderful in the winter, but even more fantastic in the summer!! You’re house will smell divine AND you won’t need to turn that oven on and be heating up your home!

I’m sure you’ve had chili before but have you had white chicken chili?? This is a super easy and healthy meal for your whole family. You  all know I have picky kids and a picky hubby right? They literally ate at least two bowls each! They topped their chili with scallions, shredded cheese, crushed tortilla chips, and cilantro!!! My KIDS at scallions and cilantro and liked them!

I’ve made this recipe many times before but often times used corn. I really love to see some green in our food though so I had a thought. Although my family loves corn, they also really love spinach. So this time I threw in fresh spinach the last hour of cooking. I loved it much better than with the corn kernels. But if your family isn’t crazy about spinach then just add in a can of drained corn instead. You never know though until you try, they may just surprise you!

You can literally prepare this the evening before if it is difficult to make in the morning before heading out. Chop up your onion, place it in a bowl and place a piece of plastic wrap over the onion. Add your chopped chicken cubes on top of that then place another piece of plastic wrap over the chicken. Add your drained beans over the plastic wrap right on top of the chicken. cover the bowl with more plastic wrap and place in the fridge till the morning. Just be sure to remove all the plastic wrap layers when pouring the ingredients into your crock pot. SO easy right? Add all the seasonings and broth and cover and cook. When you get home in the evening throw in the spinach and sour cream even if only for a half an hour but an hour is better to warm through the sour cream. You will LOVE this !!! My kiddies don’t even like onion and they ate the onion because I diced it quite small. Having toppings available to kids make them think they have some choices and they certainly love dipping their fingers in the bowls to add their own.

The post Low Fat Crock Pot White Chicken Chili appeared first on Sugar-Free Mom.