{Recipe} Slow Cooker Skinny Chicken Taco Chili

Time to update another recipe! This post was originally published Jan. 22nd 2013. I'd say my photography skills have slightly improved. This is one of my favorites. Enjoy my old photos vs. new!
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I LOVE making food that is healthy...but you'd NEVER know it!  This dish is SO full of flavor and deliciousness, you'd never know it was a "skinny" dish.  And even better? It's made in the slow cooker so you don't have to do a lot of work! My kind of meal.  Our house smelled AMAZING while this was cooking. We almost didn't want to wait the full 6 hours to let this cook. The weather in LA has been pretty cold (yes, 30s IS cold for LA. If you want to laugh at us, check this out ) and this dish was perfect for a cold, winter night. Filled with veggies & chicken, I did have to add just a pinch (or 2) of low-fat cheese & a tiny serving of light sour cream because it wouldn't be chili otherwise.  I served the chili atop a piece of corn bread casserole. That recipe comes tomorrow.  Big thank you to Gina at skinnytaste for the recipe!

Slow Cooker Skinny Chicken Taco Chili
Serves: 6
Cook time according to Gina: 6 hours
Cook time according to Rachel: 6 hours
How difficult was this for Rachel? Easy!


1 onion, chopped
1 16oz can black beans
1 8oz can tomato sauce
10oz pkg frozen corn kernels
2 14.5oz cans diced tomatoes w/ chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
4 boneless skinless chicken breasts

reduced fat & light sour cream optional
Combine everything (minus cheese & sour cream of course) in crock pot, placing chicken on top.
Cover and cook on high for 5 1/2 hours.
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1/2 hour before serving, remove chicken & shred
Mix chicken back in crock pot & cook another 30 mins on high
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  1. LOVED this one! Super tasty. Even passed it on to some coworkers who have also enjoyed. Highly recommend!

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