I’ve been making a variation of this recipe for years – and just found a very similar version on Skinny Taste. Great minds think alike! This super easy and makes great left-overs too!
• 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
• 3 10 oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp chili powder (I am a spice WUSS and leave this out. BUT… my husband would be mad if he new that, haha!)
• 24 oz (3-4) boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro (optional)
Combine everything except chicken (and cilantro) in a slow cooker. Make sure to drain and rinse your beans to get rid of all that sodium!
Add chicken to the top. Just ‘smoosh’ it in there.
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 tortilla chips, and fat free sour cream (not factored in the nutritional info).
Servings Per Recipe: 10 (1 serving = 1 1/4 cup)
Amount Per Serving: Calories: 204; Total Fat: 1.4g; Total Carbs: 33g; Dietary Fiber: 10g; Protein: 17g
WW Points Plus: 5
Every time I am making a recipe to blog, my family has a running joke about who gets the “pretty plate”.. i.e. the one that I photograph to post as a final product. Not gonna lie, I usually call dibs. My dad won “the plate” for the first time with this dish and was quite excited! (We are living with my parents while our new house is being built. Quite the adventure for all parties! haha) He justified that he was working from home all day and had to smell the deliciousness and “suffered” through that torture so he should get it. Winner.