Crockpot Weight Watchers Chicken Taco Chili
Crockpot Weight Watchers recipes work best when the dish is filling but lean. This chicken taco chili uses chicken breast, beans and vegetables for a high-protein, low-fat bowl you can portion for the week.
Crockpot Weight Watchers Chicken Taco Chili
Course: Main CourseDifficulty: Easy8
servings15
minutes6
hoursChicken breast, beans, corn and tomatoes simmer in taco spices. Shred the chicken and stir it back in.
Ingredients
2 lb boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) fire-roasted diced tomatoes
1 can (8 oz) tomato sauce
1 cup frozen corn
1 red bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1 cup low-sodium chicken broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
Fat-free Greek yogurt, cilantro and lime, for serving
Directions
- Add the onion, bell pepper and garlic to a 6-quart slow cooker.
- Pour in the black beans, pinto beans, tomatoes, tomato sauce, corn and broth.
- Stir in the chili powder, cumin, paprika and salt.
- Lay the chicken breasts on top and press them down into the liquid.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Check that the chicken reaches 165°F and shreds easily.
- Shred the chicken with two forks right in the pot.
- Stir it back into the chili and cook on HIGH for 15 minutes.
- Taste and adjust salt, then ladle into bowls.
- Top each with a spoonful of yogurt, cilantro and a squeeze of lime.
Notes
- Point values depend on the current plan, so check your own tracker with the exact brands you use. Use turkey breast in place of chicken. Add a diced jalapeno for heat. Leftovers keep 5 days and freeze well for 3 months, so portion into single servings.
Why this fits lean eating plans
This chicken taco chili is built for people who count points or calories but still want a big, satisfying bowl. The chicken breasts are lean, the beans add fiber and protein, and there is no added oil. It is a good example of how crockpot weight watchers recipes can taste like real comfort food.
The slow cooker keeps it simple. Everything goes in raw, the chicken sits on top and cooks gently in the tomato broth, and then it is shredded into the chili. Six hours on LOW makes the meat tender and lets the spices blend. A spoonful of Greek yogurt on top replaces sour cream. The recipe makes 8 generous bowls, so it works well for meal prep or a casual dinner with friends.
Ingredient notes
Boneless skinless chicken breasts: They are lean and easy to shred. Pick breasts that are similar in size, so they cook evenly. Thighs also work if you want a richer chili. Trim any visible fat so the broth stays light, and do not brown the chicken, since it is not necessary.
Black beans and pinto beans: Rinse and drain canned beans to cut the sodium. They bring fiber and make the chili filling.
Fire-roasted diced tomatoes: They add a mild, smoky flavor. Plain diced tomatoes work, but the chili tastes less complex.
Frozen corn: It adds sweetness and needs no thawing. Add it at the start with the beans.
Chili powder and cumin: These two make up the taco flavor. Use fresh spices, and add a pinch of smoked paprika for depth. Taste the chili at the end and adjust. A pinch of salt or a squeeze of lime can brighten the whole bowl.
Fat-free Greek yogurt: It tops the chili like sour cream with far fewer calories. Stir it in at the table rather than the pot.
Tips for the best result
Press the chicken into the liquid: Breasts cook faster when they are covered. This also keeps the surface from drying. Lay the breasts in a single layer if you can, and do not stir during the cook.
Do not overcook the breasts: The most common mistake is going past 6 hours. Lean chicken turns dry and chalky. Check at 5 hours on LOW and pull it when it hits 165°F.
Shred and rest: Shred the chicken in the pot, stir it back in and give it 15 minutes on HIGH. The shreds soak up the sauce and stay moist.
Pin it
Swaps and one to skip
Swap the chicken for lean ground turkey, browned first, or use extra beans for a vegetarian pot. Add diced zucchini for more vegetables. For a spicier chili, add a diced jalapeno or a teaspoon of chipotle powder. Use a cup of salsa in place of the tomato sauce for a quick version. A can of diced green chiles added to the pot gives a mild kick without any extra calories.
Do not use cheese or sour cream as the topping if you are watching points. A little shredded cheese goes a long way, but yogurt does the job with less.
What to serve with it
Ladle the chili over a scoop of brown rice, or set out baked potatoes for a bigger meal. Put the toppings in small bowls so everyone can build their own: yogurt, cilantro, lime wedges and sliced green onions. A crisp green salad with a lime dressing rounds out the table.
Storing, freezing and reheating
This chili keeps in the fridge for 5 days, which makes it good for lunches. Portion it into containers with a side of rice. It freezes well for 3 months. Reheat in the microwave until hot all the way through, and add the yogurt, cilantro and lime after. Add fresh toppings like diced avocado or lime wedges only when serving, so they stay fresh.
Crockpot Weight Watchers Chicken Taco Chili at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, (15 oz) black beans, (15 oz) pinto beans, (15 oz) fire-roasted diced tomatoes
Tips for Crockpot Weight Watchers Chicken Taco Chili
Point values depend on the current plan, so check your own tracker with the exact brands you use. Use turkey breast in place of chicken. Add a diced jalapeno for heat. Leftovers keep 5 days and freeze well for 3 months, so portion into single servings.
Crockpot Weight Watchers Chicken Taco Chili FAQ
How long does Crockpot Weight Watchers Chicken Taco Chili take?
Crockpot Weight Watchers Chicken Taco Chili takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Weight Watchers Chicken Taco Chili serve?
This recipe makes 8 servings.
What do I need to make Crockpot Weight Watchers Chicken Taco Chili?
15 ingredients, led by boneless skinless chicken breasts, (15 oz) black beans, (15 oz) pinto beans, (15 oz) fire-roasted diced tomatoes. Amounts are in the recipe card above.
