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. To keep myself on track, 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 on game day. When I take it to a party, I bring along a bag of tortilla chips with it, along with 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. If you want to feel like you are indulging without actually indulging, this Crock Pot Chicken Taco Chili Recipe will do the trick. It’ll definitely be on our game day menu this year!

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crock pot chicken taco chili
Crock Pot Chicken Taco Chili
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Thick and hearty chili, that tastes decadently guilty but is healthy and low calorie. Perfect way to warm up on a cold, snowy day.
Servings: 8 servings
  • 1 1/2 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
  • 1/2 cup fat free chicken broth
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup cilantro chopped
  • Salt and pepper to taste
  1. 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.
  2. 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.
  3. Using two forks, shred chicken, and stir. Add in cilantro and serve.
Recipe Notes
Entire recipe makes 8 servings Serving size is about 1 1/2 cup Each serving = 8 Smart Points PER SERVING: 320 calories; 5.5g fat; 1.5g saturated fat; 45g carbohydrates; 8g fiber; 6.5g sugar; 29g protein

1 Comment

  1. Liza Allen Reply

    how can I cook this in an instant pot instead of a crock pot for the hours required in crock pot cooking?
    Thank you.
    Liza :-)

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