Tuesday, October 2, 2012

Perfect Fall Recipe

I recently saw Jill post something about a "skinny chili" recipe from Skinny Taste

I figured with the cooler weather, it would be the perfect weekend to throw everything in the crockpot and try this recipe!

I am so glad that I did. 

It is AMAZING!

And easy, too! Which is perfect for my crazy schedule during the week. 

You just throw everything into the crock pot, and then put the chicken on top. With about 30 minutes left, you take the chicken out and shred it. 

I cheated and had some jalapeƱo tortilla chips with my soup today at lunch. AH-MAZING!



Here's the link to the Crock Pot Chicken Taco Chili 

Crock Pot Chicken Taco Chili
 Gina's Weight Watcher Recipes
Servings: 10  Size: 1 1/4 cups  Old Points: 3 pts  Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

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 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro
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).


    Let me know if you have any delicious fall recipes you recommend. Or other Skinny Taste recipes you love :)

    Hope everyone has a great first week of October!!