Crock Pot Chicken Taco Chili

My friend, Michele at Alwayz Bakin' made this and said it was so good. I thought it look delicious. We are both doing Weight Watchers and she found this recipe on a Weight Watchers website, Gina's Weight Watcher Recipes. There are lots of Weight Watcher friendly recipes here.

Tonight, after work and school, my son was to have guitar lesson and Boy Scout meeting. So, I put this together in the morning, so we could eat between events. (I actually had all ingredients in my cabinet/freezer). The guitar lesson was canceled. I made rice to put the chili on. The meal was so delicious! It makes a ton. I put in fridge and we are going to make tacos with it tomorrow night.

For each 10 oz serving, it's only 4 points. The rice added 3 points and the low fat cheese, 2 points. My plate was completely filled and I was stuffed when I was done eating.

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts

chili peppers, chopped (optional) - omitted

chopped fresh cilantro (omitted; don't like

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.

Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Also try it with low fat cheese and sour cream (extra points)