Crock Pot Chicken Taco Chili

Name: Crock Pot Chicken Taco Chili Recipe
Yield: 10
Ingredients: 1 Onion - chopped; 1 16oz can Bush's Black Beans; 1 16oz can Bush's Light Red Kidney Beans; 1 8oz can Hunt's Sauce; 1 16oz package Great Value Frozen Corn; 2 10oz cans Ro-Tel Diced Tomatoes & Green Chilies; 1 packet Lawry's Taco Seasoning; 1 tbsp Cumin; 1 tbsp Chili Powder; 24 oz (3-4) Boneless Skinless Chicken Breasts; ** Optional **; 3 cups Rapid Rice on the Side Instant Rice (this IS included in the recipe total)!

Number of Servings: 10

Ingredients

1 Onion - chopped1 16oz can Bush's Black Beans1 16oz can Bush's Light Red Kidney Beans1 8oz can Hunt's Sauce1 16oz package Great Value Frozen Corn2 10oz cans Ro-Tel Diced Tomatoes & Green Chilies1 packet Lawry's Taco Seasoning1 tbsp Cumin1 tbsp Chili Powder24 oz (3-4) Boneless Skinless Chicken Breasts** Optional **3 cups Rapid Rice on the Side Instant Rice (this IS included in the recipe total)!

Directions

Combine beans, onion, diced tomatoes, tomato sauce, cumin, chili powder, and taco seasoning in slow cooker. Place chicken on top and corn. Cook on low for 10 hours (or 6 hours on high). Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

** optional **
Top with fresh cilantro, low fat cheese, or sour cream (this is NOT included in the recipe)!

Serving Size:�Makes 10 1 1/4 cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 349.2
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 1,074.6 mg
Total Carbs: 61.4 g
Dietary Fiber: 9.2 g
Protein: 25.6 g

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