WW Crock Pot Chicken Taco Chili

by

The WW Crock Pot Chicken Taco Chili is a satisfying meal. This dish contains 12 grams of fiber and 310 calories per serving. Takes 6 hours and 15 minutes to prepare this meal. We made this meal with chicken breasts, beans, corn, tomatoes, onion, bell peppers, tomato sauce, garlic, taco seasoning, chicken broth, lime juice, and seasoning. Pair this dish with grilled zucchini, whole-grain tortillas, cauliflower rice, roasted broccoli, baked corn tortillas, quinoa, steamed green peppers, light cornbread, or cilantro lime rice. Store this WW Crock Pot Chicken Taco Chili for four days in the refrigerator.

STATS:

  • Total time: 6 hours 15 minutes on LOW
  • Course: Main
  • Diet: Weight Watchers
  • Serving: 6
  • Calories: 310 kcal
  • Serving size: 1½ cups
  • Cooking time: 6 hours on LOW
  • Preparation time: 15 minutes
  • Cuisine: Mexican

EQUIPMENT:

  • 6-quart Crock
  • Measuring spoons
  • Wooden spoon
  • Large plate
  • Two forks
  • Ladle
  • Serving bowls
  • Cutting board
  • Knife
  • Measuring cups
  • Airtight storage containers

INGREDIENTS:

  • 1 can no-salt-added diced tomatoes
  • 1½ lb boneless chicken breasts
  • 1 can drained black beans
  • Half tsp smoked paprika
  • 1 can drained kidney beans
  • Half tsp chili powder
  • 1 can drained corn
  • Half tsp dried oregano
  • 1 medium diced yellow onion
  • Quarter tsp black pepper
  • 1 can no-salt-added tomato sauce
  • 2 tbsp low-sodium taco seasoning
  • One medium diced green bell pepper
  • 2 minced garlic cloves
  • 1 tsp ground cumin
  • Half cup low-sodium chicken broth
  • 1 tbsp fresh lime juice

INGREDIENT NOTES:

CHICKEN BREASTS:

  • We use it as the main source of protein in the chili. It works well in the slow cooker and makes the dish filling. You may use chicken thighs as per your preference.

BLACK BEANS:

  • They make the chili satisfying and provide firm texture. Beans absorb the taco and tomato flavors well. You may use navy beans as another option.

NO-SALT-ADDED DICED TOMATOES:

  • These tomatoes make the main tomato taste and give moisture to the meat. They make the base of the sauce and work well. You may use crushed tomatoes as a substitute.

LOW-SODIUM TACO SEASONING:

  • It gives the main Mexican taste in the dish. Taco seasoning contains a mixture of chili powder, cumin, paprika, garlic, onion, and other spices. You may use homemade taco seasoning as an alternative.

INSTRUCTIONS:

  • First, drain the beans properly and rinse them under cool water.
  • Drain the corn then dice the peeled onion and green bell pepper into small pieces.
  • Put the chicken breasts, beans, corn, minced garlic, diced onion, & green bell pepper in the cooker.
  • Add the diced tomatoes, tomato sauce, taco seasoning, cumin, smoked paprika, chili powder, black pepper, and oregano to the ingredients.
  • Now add chicken broth to the cooker and gently stir the ingredients around the chicken.
  • Cover the pot with the lid and cook on low for 6 hours.
  • Then remove the chicken breasts from the cooker and put them on a plate to shred evenly.
  • Add the shredded chicken back in the cooker and stir in fresh lime juice.
  • Lastly, cool the dish for ten minutes, then ladle into serving bowls.

SERVING SUGGESTIONS:

SALADS:

  • Mexican Chopped Salad
  • Cucumber Lime Salad
  • Tomato Corn Salad
  • Black Bean Salad

VEGETABLE SIDES:

  • Roasted Broccoli
  • Grilled Zucchini
  • Steamed Green Beans
  • Roasted Bell Peppers

RICE AND GRAIN SIDES:

  • Brown Rice
  • Cauliflower Rice
  • Cilantro Lime Rice
  • Quinoa

LIGHT BREAD SIDES:

  • Whole-Grain Tortillas
  • Baked Corn Tortillas
  • Whole-Grain Dinner Rolls
  • Light Cornbread

TIPS:

  • Include lean chicken breast to keep the protein high and calories low.
  • Rinse the canned beans properly to remove extra moisture and reduce sodium from the meal.
  • Avoid cooking the chicken too much so it remains tender for longer.
  • Adjust the thickness of the chili after cooking by adding low-sodium broth.

STORAGE INFORMATION:

FRIDGE:

  • Put the dish in the container and store for 4 days.

FREEZER:

  • Freeze the meal in the box for three months.

FAQs:

How to reduce spice from this recipe?

  • You may use mild taco seasoning and reduce the chili powder for a less spicy meal.

Can I include frozen corn in this meal?

  • Yes, you may add frozen corn as it works best in the recipe.

Does this recipe contain gluten?

  • The ingredients included in this meal do not contain gluten; just check the package ingredients carefully.

How to make the chili thicker?

  • You may cool it uncovered after cooking and mash some beans to make the chili thicker.

Can I make this meal earlier?

  • Yes, you may prepare the chili in advance and refrigerate it for later use.

NUTRITIONAL INFORMATION:

Calories: 310 kcal

Net carbs: 28 g

Iron: 3.5 mg

Total carbs: 40 g

Vitamin A: 2,850 IU

Fiber: 12 g

Calcium: 90 mg

Protein: 38 g

Sodium: 620 mg

Potassium: 1,020 mg

Weight Watchers Points: 5 Points