• Karri Anne Cameron

Crockpot Chicken Taco Chili

Makes 10 servings

Macros: 298 calories, Fat 3g, Carbs 40g, Protein 27g, Fibre 11g Ingredients: 1 small onion, chopped 15.5 oz can black beans, drained 15.5 oz can kidney beans, drained 8 oz can tomato sauce 10 oz package frozen corn kernels 2 x 10 oz cans diced tomatoes 1 packet reduced sodium taco seasoning 1 tbsp cumin 1 tbsp chili powder 24 oz boneless skinless chicken breasts

Directions: Combine beans, onion, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.


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