Well, my favorite team didn’t make it to the Super Bowl (so close, though!), but that doesn’t mean I won’t partake in Super Bowl festivities! And where there’s a Super Bowl party, there’s food…lots of yummy food.
While this Crock Pot Chicken Taco Chili doesn’t necessarily need to be deemed a Weight Watchers Super Bowl Recipe, it’s the perfect game time grub that can feed a crowd easily.
It’s actually one of my go-to party recipes that I often use when I’m hosting a lot of people.
And to help keep me on track, if I’m going to someone else’s Super Bowl party or potluck, I like to bring along a big pot of this delicious Crock Pot Chicken Taco Chili to share. It is SO good, and always a hit for any game day or party.
When I take it to a party, I also make sure to bring along a bag of tortilla chips with it, diced onions, avocados, shredded cheese, and sliced jalapeños…some of my favorite taco toppings.
This gives people the option of dipping the chips in it, or just eating it like a traditional chili – straight out of the bowl. And everyone LOVES it! It’s a Weight Watchers Super Bowl recipe that is super easy to make, freezes wonderfully, and tastes incredible.
I also love how ridiculously easy this Chicken Taco Chili is to make. Just dump the ingredients in the crock pot and go. You can spend the rest of your day relaxing, without the stress of wondering “what am I going to make for dinner tonight?” because you already have an amazing meal underway.
Because of all the new zero Points foods that Weight Watchers has updated their Freestyle program with, this incredible Crock Pot Chicken Taco Chili is made entirely with foods from that list, so it comes out to 0 Points per serving!! That’s right, folks. This hearty, delicious, and satisfying meal will not cost you ANY Weight Watchers Points at all! Not one.
Believe it or not, while making this chili, I actually used my Instant Pot’s Crock Pot setting for the first time! I use my Instant Pot all the time for pressure cooking, but surprisingly, I had yet to use it as a crock pot. And you know what? It worked perfectly. I love having so many cooking tools on one device!
I haven’t tried this particular recipe on the Instant Pot’s pressure cooker function yet, but I’m pretty sure it could be easily done. I’ll have to try that approach one day when I’m super pressed for time.
Anyway, back to the Chicken Taco Chili….
It’s also important to mention that the flavors of this chili just get better and better the longer it sits, so leftovers are delish. In fact, this is a great recipe for meal prepping because it saves so nicely. I’ll also often make a batch, and freeze individual portions so that I have something readily available when I need a healthy lunch – STAT.
You can eat this chili as is or serve it over rice (my kids’ favorite way to enjoy it). With its wonderful flavors, minimal prep time, nominal effort, and range of ways to serve and enjoy, this Crock Pot Chicken Taco Chili is sure to become a family favorite in no time!
Crock Pot Chicken Taco Chili Recipe
- 1 ½ lbs chicken breasts - (skinless, boneless)
- 1 medium onion - (finely chopped)
- 1 large red bell pepper - (diced)
- 1 28oz can diced tomatoes
- 1 4oz can diced green chilis
- 1 15oz can black beans - (drained and rinsed)
- 1 15oz can kidney beans - (drained and rinsed)
- 1 10oz package frozen corn
- 4 cloves of garlic - (minced)
- ½ cup fat free chicken broth
- 1 ½ tbsp ground cumin
- 1 ½ tbsp chili powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ cup cilantro - (chopped)
- Salt and pepper to taste
- Combine onion, garlic, beans, bell pepper, corn, diced tomatoes, diced chilis, chicken broth, cumin, chili powder, onion powder, oregano, paprika, and salt and pepper in a crock pot. Mix well.
- Add in chicken breasts, and spoon chili over the chicken to make sure it’s fully covered. Cover and cook on low for 8-10 hours or high for 4-6 hours.
- Using two forks, shred chicken, and stir. Add in cilantro and serve.