Crock Pot Chicken Chili

Last weekend my brother-in-law Darrik texted me a photo of chicken chili that he was making, which inspired me to make some of my own in the crock pot this week.  This recipe is great because you can throw it together before work in about 5 minutes and then cook it on low all day.

Recipe
12 oz frozen chicken breasts
1 C frozen corn kernels
1 15-oz can black beans, drained and rinsed
1 15-oz can chili beans with sauce
1 15-oz can Rotel tomatoes with green chiles
1 28-oz can tomato sauce
1 packet McCormick's slow cooker chili seasoning

Add all ingredients except chicken to crock pot and stir to combine.  Add whole chicken breasts (I kind of submerged them about halfway in the sauce).  Cook on low for at least 6 hours.  About an hour before serving, remove the chicken breasts, shred with two forks, return to crock pot and stir to combine.  I topped my chili with reduced fat shredded colby jack cheese, fat free sour cream, and a few crushed multigrain tortilla chips.

I had to send a photo back to Darrik so here's the final presentation.  I couldn't rotate the photo properly but you get the idea!

Comments
 - Normally I prefer ground beef in a red chili, but this was really good and I definitely did not miss the ground beef
 - The McCormick's seasoning is fairly spicy so if you don't like a lot of spice I would nix the seasoning packet and just add a bit of chili powder to taste just before serving

Rating
5/5

WW PointsPlus
6 (makes five 1.5 C servings, does not include toppings)