Crock Pot Chicken Taco Chili
I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch!
I love my slow cooker and this chicken chili is a delicious, low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This makes a lot and it is even better the next day for lunch!
- Carbohydrate 22.5108538913909 g
- Cholesterol 39.46253619 mg
- Fat 1.32284554112205 g
- Fiber 7.90452412342076 g
- Protein 21.8329130179661 g
- Saturated Fat 0.320823024977077 g
- Serving Size 1 1 (279g)
- Sodium 1120.77661145908 mg
- Sugar 14.6063297679701 g
- Trans Fat 0.191930058626418 g
- Calories 191 calories
Step-by-step
- 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).
Deep red tomato sauce melds with earthy cumin, smoky chili powder, and tender shredded poultry inside a low-temperature environment. Tex-Mex style chilis evolved from nineteenth-century frontier variations into standardized comfort food, relying on long simmering times to break down dry legumes and concentrate aromatics.
Dietary Substitutions and Modifications
Sodium reduction is straightforward when canned beans are rinsed under cold running water for thirty seconds before hitting the insert pot, lowering salt content by up to forty percent. Poultry breasts can easily swap for turkey breast or cubed pork shoulder, though cooking times will extend by two hours if utilizing denser cuts of meat. Beans such as black and kidney variants tolerate ten hours of gentle heat without disintegrating, whereas more delicate legumes like lentils require a shorter window to prevent mushiness. Fresh cilantro should always remain a post-cooking garnish because volatile herbal compounds degrade rapidly under sustained heat.
- Rinse canned legumes thoroughly to remove excess sodium without altering structural integrity.
- Store leftovers in an airtight glass container for up to four days at a refrigeration temperature below 40 degrees Fahrenheit.
- Substitutions for poultry require monitoring internal meat temperatures past 165 degrees Fahrenheit prior to shredding.
