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Crock Pot Chicken Taco Chili Recipe

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Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!
Crock Pot Chicken Taco Chili

Chicken Taco Chili is one of my favorite chili recipes! It’s so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch. If you prefer the pressure cooker, you may enjoy my Instant Pot Chicken Taco Chili version instead. A great freezer-friendly meal!

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!

The reason this recipe has been so popular on my website for all these years, it’s easy prep, just dump it all in the slow cooker and come home to the most delicious meal the whole family will love! It also freezes well and the kids love it! Plus it makes a lot, so eat some for dinner tonight and freeze the rest for another night!

How To Freeze

Allow chili to come to room temperature and store in an airtight container or individual containers for up to 4 days in the refrigerator or up to 3 months in the freezer.

How To Use Leftover Chicken Taco Chili

Turn your leftovers into next-overs with these easy Chicken Taco Chili Stuffed Peppers!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Video For Chicken Taco Chili

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!

More Easy Crock Pot Chicken Recipes:

Crock Pot Chicken Taco Chili

4.92 from 186 votes
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Course: Dinner
Cuisine: Mexican
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours
Yield: 10 servings
Serving Size: 1 scant cup


  • 1 small onion, chopped
  • 15.5 oz can black beans, drained
  • 15.5 oz can kidney beans, drained
  • 8 ounce can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 cans diced tomatoes w/chilies, 10 ounces each
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade, see below
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz 3 boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  • Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro and your favorite toppings!

Last Step:

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Serving: 1 scant cup, Calories: 220 kcal, Carbohydrates: 28 g, Protein: 21 g, Fat: 3 g, Cholesterol: 44 mg, Sodium: 729 mg, Fiber: 8.5 g, Sugar: 6 g


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1,600 comments on “Crock Pot Chicken Taco Chili Recipe”

  1. I have made this recipe four times, it’s delicious. This recipe has been shared with many close friends. It’s a great comfort food.

  2. I have made this recipe four times, it’s delicious. This recipe has been shared with many close friends. It’s a great comfort food.

    1. Yes the spice level isn’t hot especially is you just do diced tomatoes without the chilies. Also I add sour cream and it can really tone down any extra spicey-ness 👍🏻

  3. I can’t say enough great things about this recipe. I have made it so many times it’s one of my favorites a delicious crockpot recipe.

  4. So Delicious and healthy! I was dubious about cooking boneless skinless chicken breasts for 8 hours in a slow cooker. I should have trusted my instincts. For my taste, the chicken was beyond recognition, dry, and lacking texture. Discarded the chicken, and cooked bone-in skin on breasts separately to 145 degrees (continues to cook out of the oven), and shredded. Added to the bean/tomato mixture. Served with yogurt, lime, cilantro. Avocado option as well. So good! Thank you!

  5. Delicious, a family favorite for leftovers burritos, I add one cup of leftover rice and a tablespoon of low fat Mexican blend cheese to each burrito.
    Thank you for this wonderful recipes!

  6. Avatar photo
    Stephanie Susan Martin

    I just started Weight Watchers a few weeks ago. This recipe was easy to make, decadent and delicious, filling. It’s a keeper and only 1 point!

  7. Avatar photo
    Dawn Melillo

    Is there a way to make this stove top Dutch oven as I don’t have a slowcooker or instapot. I do have Wolfgang puck pressure cooker

      1. I love this recipe! It’s very filling and it tastes amazing! The best part is, it’s low fat.

  8. I have made this recipe at least a dozen times and it is always a huge hit with family and friends. I usually serve with the option of rice, and cilantro, sour cream and tortilla chips. I love that I can throw everything in my slow cooker and it’s perfect without fuss.

  9. I love the versatility of this recipe. From a bowl of chili, to scooping with tortilla chips, to filling a tortilla to make a wet taco this is my go to comfort recipe. It freezes well, so I always freeze the extra for quick meals which is a bonus with my busy schedule.

  10. I’ve made this several times because it was so good and easy to make. We would use this in a wrap including a bit of shredded cheese. Yum!!!

  11. Great chili variation for our chili cook-off. To save a friend suggested using a rotisserie chicken. Also adding a little zip with a can of beer. I don’t like beer otherwise, but the “hidden” ingredient adds a little something.

  12. Delicious! I have made this recipe several times and always received great reviews! Very easy and stress free meal for a crowd.

  13. If you’re short for time, boil the chicken in seasoned water for 30 minutes while the rest of the ingredients are cooking in the crock pot. I boiled the chicken with olive oil, salt, pepper, onion powder, garlic powder, paprika and chili powder. I then shredded the chicken and returned to the crock pot for 2 hours.

  14. This is my husband’s favorite soup recipe. We frequently make it. It’s delicious, easy, and guilt-free, everything you could want in a recipe!

  15. Avatar photo
    Dezerae Taylor

    This was extremely good. I was looking for a recipe where I can make tacos and chicken and I came across this one. I did have to add a few ingredients of my own and it came out extremely delicious. I will be cooking this way more often now. It’s also extremely easy to make.

  16. Avatar photo
    Amee Luttrell

    So I want to make this to serve for superbowl sunday – I am planning on making double or maybe even triple. When I click on the 2x and 3x the recipe the amount of beans do not change.

  17. I’ve made this so many times now, and it’s always so good. I usually leave the cilantro out since I don’t keep it on hand. I also make it in my instapot. 8 minutes on soup mode, 10 minutes natural release. It comes out perfect. You can’t beat a zero point WW meal!

  18. So yummy! I won a Chili cook off with this recipe that was so easy! I didn’t have chili powder, so used Tatefully Simple Fiesta seasoning. With the addition of cilantro and avocado was great!

  19. This was so so good. I took out the corn because my kids gag on corn. Everyone loved it! Great for our Texas snow day!

  20. Fantastic recipe! Only one thing, it takes WAY longer than 5 minutes to prep unless I’m super slow. The only way this is 5 minutes is if all produce, cans opened etc etc has been done. Excellent recipe though! Actually I love all of your recipes, thank you for sharing.

    1. Yes, I make this a lot and always add more liquid. More tomatoes, either diced fire roasted or more tomato sauce. The chicken does soak up a lot of sauce.

  21. I have been making this recipe for years! It’s one of my kids favorites (actually, I’m not sure there has been a recipe that I’ve used of yours yet that my kids haven’t loved)! I’m planning on making this for my son’s cross country banquet, but I need to make a very large amount. Would I be able to make this in a stock pot on the stove? What adjustments would I need to make? Any advice would be fantastic! I just don’t have enough crockpots for the amount I would need to make!!

    Thank you!!

  22. Does this freeze well? I’ve made it many times and we love it but never made it to freeze. Thank you!

    1. Hi! My family has made this with ground beef before so I think. this would work. well with ground poultry.

  23. If I omitted the chicken (vegetarian here) would it make the chili watery? Would you adjust the measurements if I left it out? 

  24. Avatar photo
    Dottie Coltrane

    This recipe is pulled out of my loose-leaf notebook as soon as we have a cold (cool or even chilly) day in Alabama! It’s so easy to keep most of the ingredients in the pantry, the cans of beans, tomatoes and tomato sauce.  I prefer to cook the chicken separately, shred and add the final hour of cooking.  It’s even better the second or third day after all the flavors blend while refrigerated. Whether served over chips with toppings or over cooked rice, it is a huge favorite in our family,

  25. Perfect for the beginning of fall. I made this in the instapot last night to eat thoughout the week. It was simple to make and it’s delicious! Thank you for posting so many great recipes. I am hooked on your meal plans! I love them and look forward to cooking because of them. You have made it really easy for me to stay on my weightloss and nutrition plan. I appreciate you!

  26. This recipe is fantastic! I’ve been making it for years. I use Trader Joe’s roasted (frozen) corn kernels.

  27. Great recipe!  My family loves it!  I season and sear the chicken,  that’s the only change. I make chimichangas with the leftovers.

  28. I am gonna make it after I go shopping all ingredients. Looks delicious. Mouthwatering recipe. Love your videos. Thank you for sharing us👌👌👌👌👌

  29. We’ve been making this for years. It is one of our favorite recipes. I make a couple changes  – instead of tomato sauce I add a jar of salsa and then don’t add the extra spices beyond the packet.
    A couple weeks ago I decided to add a can of crushed pineapple and pineapple salsa. It’s a refreshing new twist on our old favorite.  We also add baby spinach at the end sometimes to pump up the nutrition .

    1. Hi, when do you add the spinach? Do you chop it up? I am on weight watcher and always looking to add veggies. 

  30. This was a hit. Mixed in a small can of herdez salsa and some hot sauce when it finished cooking. Served with a squeeze of lime. So delicious, will definitely make it again.

  31. I’ve made this recipe for years and love it. I had leftovers and decided to make zucchini boats with this chili as a filling. What a game changer! I just followed the recipe for the turkey taco zucchini boats and it came out perfectly!

  32. Thanks for a great base recipe. I added about half a cup of chicken broth to a cup of chili to make a delicious soup, and intend to use some to stuff peppers as another suggested.

  33. I am always on the lookout for a crock pot recipe to have a warm dinner ready after work and this one was WONDERFUL!  Very flavorful and delicious 

  34. My instant pot has a slow cooker setting on it. Have you used this setting before? Does it work as well as a traditional slow cooker? 

  35. We have this chili at least twice a. month at our house.  One of my teenager’s favorite dishes :). I can dump all of the ingredients in the crock pot on my lunch break and it’s ready by the time I get off work!  

  36. This is the only chili recipe I’ve made in years. And the only one my son will eat. I’ve also shared it with friends who now only use this! So easy, so versatile, so delicious. Perfect cold day meal for some good comfort food. 

  37. Love this recipe!!! I can’t even count how many times I’ve made this. So easy, so versatile (so you’ll never get sick of it!), and freezes so well. 

  38. I have made this recipe several times. Love it it’s easy made it for a group they really enjoyed it. Definitely one of my go to.

    1. I can’t help you with stove top cooking, but I can share a conversion chart I found online that converts crockpot time to a Dutch oven. All times are for cooking at 325 degrees and it generally takes only a third of the time in the oven than it does in a crockpot. So for this recipe, it would take 2 hours in the oven rather than 6 hours at HIGH or 9 hours at LOW. If the timing isn’t convenient, make it on a weekend and serve it a couple of times through the week.
      This recipe is so versatile. It can be eaten with tortilla chips, in a taco shell, in a bowl over brown rice or cornbread [my husband’s favorite], piled in a baked sweet potato [my favorite]. Lots of options.

  39. Can I double this recipe if I use a 7 qt all-clad slow cooker?  How much longer would the cooking time be?   Many thanks 

  40. Would this recipe freeze well before you cook it?
    Looking for recipes to prepare and freeze before cooking in the crockpot on busy nights.

  41. Another great recipe from Skinnytaste. I made this tonight even my very picky Son in Law loved it. It would be great for a crowd my daughter made rice to serve with it, not really needed.
    Thank you for all your recipes.

  42. Ah I just bought all of the ingredients to make this and can’t find my crock pot anywhere! Can I make it on stove top?

  43. We love this recipe.  I normally add a little liquid smoke and maybe a 1/2 cup of bbq sauce before serving for a little something extra.  

  44. Avatar photo
    Michelle Renzi

    Loved this recipe! I substituted white kidney beans for black beans because I didn’t have any in house. I omitted the corn because my boyfriend doesn’t like it in chili.  I cooked it for 8 hours on low. Once I shredded the chicken and mixed it all in it thickened up. I was getting worried it was going to be soupy. It was perfect. 

  45. Avatar photo
    chrissy buduson

    Hi-love this recipe-just imported it in MFP (changed the chicken to 32 oz instead of 24 cause that’s what I am using) and the protein is lower, carbs and calories are highter (I assumed cals would be as I added more chicken). Thoughts of why the protein and carbs are off? TIA!!

  46. This recipe is straightforward and do-able. It’s worth making with dried beans. They must, of course, first be soaked.

  47. Made this today and I can’t believe this is the first time!  Really tasty, versatile, and super easy. I did 4 hours on low and I think next time I will bump it to 3 1/2, take out the chicken and let it cook to 4.  Shorter time frames in my crockpot are typical for me, especially with chicken, no matter the size. Happy to have leftovers too, as well as some to freeze.  Very economical. 

  48. Wow what a great recipe, so versatile, this will be a regular family favourite for sure. Love that it makes such a large amount, and sooo easy.
    Left out the can of green chilli peppers as couldn’t find any here in New Zealand, added fresh green capsicum instead , although probably didn’t need it.
    Thanks Gina for such a great recipe, I will be trying more of your recipes for sure.

  49. Avatar photo
    Chocolate Coffee

    This morning I put all the ingredients in the crock pot before we went to church.
    When we came home at noon, it seemed very watery–too juicy, but by 6 p.m. after I chopped up the chicken breasts, it was perfect consistency and delicious! I will definitely make this recipe again.

  50. Just made this for dinner tonight, and it was delicious! I had seen some other reviews mentioning that 3 to 4 hours on low was sufficient to cook the chicken, which worked perfectly for me. After that timeframe, I removed the chicken and kept the slow cooker going with the beans and vegetables in it for a few more hours. I halved the recipe (approximating) and ended up with around six light servings which I can use in tacos, tostadas, or on rice. 

  51. The commenters that say this recipe is bland have something wrong with their taste buds! Absolutely loved this recipe and it made a ton! It does have a kick but all the kids gobbled it up. I will definitely make this again. 

  52. This recipe looks so good I’m going to make it tonight! My only question Inhave is the 🔵point value. All of the ingredients are 0 pt foods, so you would think the meal is a 0pt recipe. But when you use the WW calculator inputting the nutrition information given on this recipe it comes out to 5 pts 🔵.  Can someone explain this?

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  53. Avatar photo
    Erica Friedman

    This was amazing!!! Every recipe I cook from skinnytaste it is just so delicious. My fiance loved this meal too. 10/10 made with your cilantro lime rice, perfect combo.

  54. Excited to try this for dinner but plugged this recipe end and it wasn’t 0 Blue points for me. 15.5 oz of kidney beans was 11 points, and the reduced sodium taco seasoning was 5 points making this recipe 2 points per serving based on 10 servings.

  55. Made this tonight and it is fabulous! My 8 year old and husband also loved this as well!
    Made this exactly and cooked it on high for 4 hrs. and it was perfection. Chicken breast was so easy to shred. This recipe is a keeper. I’m pretty sure I love this more than a traditional ground beef chili. I love that we have leftovers. 🙂
    Thanks for the recipe

  56. Avatar photo
    Alexis LaPietra

    I do not have an instapot or slow cooker. I saw a comment about the dutch oven. I do have a heavy Le Creuset. The recommendation is add everything, cover, and simmer 1.5 hours?

    1. To cook it on the stove, simply double the cook time over low heat and add a little more water. 🙂

      1. Hi Gina, I need some clarification.   If making on the stovetop -are you saying double the slow cooker time?  That doesn’t make sense.  You also say “add a little more water” but there is no water in the recipe. Can you clarify?   Sorry but I’m making this for a big family party this Saturday and need to make it on the stovetop because I have to double the recipe. 

  57. Love this recipe! Easy to make, tastes DELICIOUS and makes for great leftovers, if you and your loved ones don’t eat it all up the first time! I am not a fan of onions so that is the only item I omitted and it still wonderful. I only wish there was a way to adjust (increse) for 15 servings, for large family gatherings.

  58. This sounds delicious! I missed my window for the slow cooker, so could I make this in my instant pot? If yes, how long would you cook for and at what pressure? Thank you!

  59. I made two batches today in different crock pots and one is a bit dry. Can i add broth or what else to pep up?

    I’ve made this numerous times and it’s always delicious! New crock pot gets too hot!!

  60. I made this recipe exactly as written with one really important change! Only cooked in the slow cooker for 3 1/2 to 4 hours!!! My chicken breasts always get so dry when I cook according to the 8 hours on the directions so today at the 3 1/2 hour mark, I made sure they were done with a meat thermometer and oh my gosh!! It was SO good! We added shredded mexican cheese, lite sour cream and avocado! Also I used a hand blender to shred the chicken quickly and easily!

    1. Also agree on 3.5-4 hours (ON LOW). I checked mine at 4 hours with an instant read thermometer and they were already 180! Worth a check at 3.5 hours to ensure you aren’t drying out your chicken. This is our dinner tonight! Thanks Gina! 🙂

  61. I want to make this but have some family that don’t like beans can I substitute with more veggies like peppers?

    1. Sure if you wish! Look at this recipe too

  62. Hi there! How long would you recommend cooking this in a Dutch oven in the oven, and on what temperature? Thanks so much!

  63. I’m not one for negative comments and I’m always looking for healthy, low calorie recipes, but this recipe was just too bland for me and the family.  I tried adding extra seasoning, cheese and sour cream but it still didn’t improve the flavor or consistency.  

    1. This has been a fan favorite forever, so I am curious if you changed anything. Used all the taco seasoning?

    2. I make this all the time and gave a co worker the recipe after she tasted mine one day; hers came out really bland. She used grocery store brand spices that she had. I use spices from our local Savory Spice shop (and because I make this frequently mine are pretty fresh). I made her a packet of the spices and she tried it again; this was the difference

  64. I used a thermal cooker and made the taco seasoning from scratch as my grocer was out of it.  Ate on a bed of vegetable, super satisfying!  Subbed chick peas for corn and used fresh puréed tomato’s instead of sauce.. 

  65. This is the absolute best! Everyone I have served this or shared the recipe with loves it! Especially that it is 0 blue smartpoints for WW. Such a deal!! Keep those great recipes coming.

  66. Just made this tonight for dinner and got two thumbs up from my husband! The only thing different I did was use canned mixed vegetables since I didn’t have a pack of corn. This is definitely going in my recipe binder!

  67. This is a go-to recipe in our household. I made it Tuesday for dinner. Tonight, I used the leftovers to make enchiladas. I added cooked quinoa to the chili to thicken it and it was the perfect enchilada filling. Two fast, healthy meals from this great recipe!

  68. Love this one! It’s perfect for free style and always gets me back on track to have for lunch. Keeps me full. 

  69. Back on WW today and this recipe was my first meal prep.  Nothing I don’t love about this.

     So grateful for the many years you’ve given me of healthier meals for my family that don’t taste “diet-y”.  Can’t imagine where I’d be without you. <3

  70. This dish is my go-to recipe for an easy week-night meal. It tastes amazing as is, but sometimes we kick it up a few notches and add fresh jalapeno pepper as it cooks, or serve with extra hot sauce. The fact that it is a zero-point meal on WW makes it a win-win!

  71. Made this recipe almost weekly when we were renovating our kitchen.   So quick and simple in the InstaPot and entire family raved. I omitted onions, beans, and peppers to accommodate everyone’s preferences and used packaged taco seasoning, so couldn’t be any easier or simple. HUGE HIT!  Love it. 

  72. Avatar photo
    Angela McDaniel

    I love this recipe. I make it at least twice a month and freeze portions for lunches during the week.

  73. i am in process of making this and it looks pretty soupy and thin…i still have three hours left though. will it thicken up? 

  74. I love this chili! Do you know why you would get 5 blue points when you put in the calculator but 0 why you put in the recipe builder?

    1. This happens because the calculator can’t distinguish your 0sp foods just from the nutritional info. The chili is comprised of only 0sp foods, but they still have calories, sat fat, protein, sugar, etc, so your calculator will give you a different result. No worries, though, it is correct to track is as 0sp. Using your recipe builder will always give you more accurate info for homemade meals. (:

      1. I put this in the WW recipe builder, but I get 4 points. I’m on the green plan. Am I missing something or doing something wrong when using the recipe builder? By the way, the recipe is delicious! It’s still great at 4 points, but 0 would be even better! 🙂

  75. I found this recipe years ago and absolutely loved it! My family loved it too! Fast forward to now. I no longer eat chicken. I’m a pescatarian. Would the slow cooker cooking times be the same if I left off the chicken?

    1. I have made it without the chicken but let it have the same amount of time to get everything cooked perfectly and the flavors fully came together if that helps?

  76. that looks and sounds delicious. Can you tell me what the can of tomato sauce is please? In Australia we call your ketchup – tomato sauce. So I know it’s not that? I”m wondering if it’s tomato puree or passata? Thanks

  77. A family favorite. Can increase or decrease heat/flavor based on seasoning, chiles and tomoatos with chiles you choose.

  78. Disappointed.   I thought with a package of taco seasoning and a tablespoon of cumin and chili powder would have lots of flavor.  
    Next time I’ll add two packages of taco seasoning.   Otherwise I think it would have been good and super easy to make.  

  79. Really excited to try this!  I prefer ground chicken/turkey for chili purposes. Would the cook time be the same?

  80. This is a keeper !!!  Came out perfect. Shared it with my neighbors and with my sister and they all raved about it. Anyone with an Insta pot or any pressure cooker Travis and you’ll like it.

  81. Hi, 
    My daughter is allergic to beans/legumes. I can just leave them out but was wondering if you had any creative ideas for substitutions? Thanks so much!

  82. Avatar photo
    Melissa Kriegel

    could I use 4 skinless chicken thighs instead of the breasts? That whay I have in my freezer.

  83. I have been making this recipe for years. This is definitely one of my favorites. So easy in the crock pot and freeze individual servings for a quick go to.

  84. With the coronvirus shortages could not find chicken breast,did find leg quarters, could only find cream corn, decided to make one of my favorite recipes anyway. The chicken fell off the bone,hardly had to shred, creamed corn didnt alter the recipe, may always make it thisway

  85. I love this recipe! I am trying to avoid the grocery store due to the Coronavirus. I was unable to buy any meat, but got canned chicken breast. Do you think that would work in this recipe? If so, should I add it toward the end of the cooking time? Thank you.

    1. I haven’t tried it, but yes I think it would be fine and I would add it towards the end. Let me know how it comes out!

  86. So easy to make with everyday ingredients. The chicken comes out tender and easy to shred. The best is there is no fat in this recipe 

  87. Can I used canned corn instead of frozen? If yes, can it be sweet corn?

    Also, I hate beans, would it change the consistency of I just omit the beans?

  88. Hello,’
    I’m on the blue plan of WW and when I put the nutritional value on the food calculator I get 5 points per serving. How did you come up with 0? Am I doing something wrong?

  89. I made this tonight exactly as the recipe states. I added half a bell pepper because we had it and I didn’t want it to go to waste. The recipe made exactly 10 Cup sized servings. My kids loved it! This will definitely go in the regular rotation of dinners. We may try to serve with rice or tortillas tomorrow night for something different. The calories were very close too, mine came out to 211 per cup.

  90. This recipe is amazing! Definitely a go to for an EASY healthy meal. Love it over some rice with shredded Mexican cheese and cilantro! 

  91. This recipe has become a staple for us! Sometimes I feel like it could use slightly more salt, but not much. We love this one!

    1. It’s definitely zero points if you use the ingredients Gina lists. Did you use the WW Recipe Builder or the calculator? You need to use the Recipe Bui