absolutely delicious! I’ve been afraid to try a chili recipe for the longest time because i find myself being so particular but this just HIT THE SPOT! So excited to freeze and enjoy more later!!!
I just started Weight Watchers and I’m loving your site. Can you help me explain what it means in your Nutritional Information where there are two different points mentioned. Here is an example:Freestyle Points: 0Points +: 5. Thank you!
Hi Lorri! So listed are the freestyle points (0 in this recipe) and Points + (points plus) which is older WW program.
Just starting on WW and someone posted your recipe! I’m making it right now! I didn’t realize I didn’t have chicken so I actually added 2 bell peppers and some celery, I hope it turns out just as good as yours looks! By any chance is your recipe searchable on WW food tracker?
Enjoy! I’m not on WW food tracker.
Simple and AMAZING! I’m just starting back on WW and I’m looking for yummy recipes that will make the transition to healthy ‘easier’ for my family. Since chili is a household fave, I thought I’d start here. SO SO glad I did. It was easy to toss everything in the crockpot before leaving for work. I used some of the leftovers to top tortilla chips for nachos. We loved EVERY bite!
I just made this for the first time tonight! I used my Instant Pot Duo Plus 9 in 1 & read other comments about someone experiencing a “Burn Notice” so I decided to thaw my chicken breasts first, then I set them on the metal rack it came with, poured a half cup of chicken broth over the chicken which poured underneath, which was my intention for improving the risk of the burn notice. I then put onions, then beans, etc making sure the tomato ingredients were closer to the top also preventing the risk of the burn notice and I did NOT STIR…I did 30 minutes on the “Bean/Chili” button with a natural release. I waited (forever) for the pin to drop on it’s own and that took 40 minutes….but let me tell you…delicious tender chicken falling off the tongs!!! Thank you Gina! I greatly appreciate that you have this set up for us busy folks…I’m so grateful for you…Don’t stop doing this PLEASE <3 Lol, we need you!
What other add in could you use , green peppers , black olives ?
The recipe is yummy. Next time I will cut back on the chicken breast. 24 ounces was too much chicken for us. Easy to prepare.
Holy smokes this was so good! In New Zealand and had to improvise with a couple of ingredients, but wow so delish!
If you make the taco seasoning instead of using the package, do you use the whole mixture above? I love this recipe so much, I have been making it for years with the packaged. It ia one of my favorites! i want to try your taco seasoning recipe now.
Since this is 0 Freestyle points, can the serving size vary from one cup?
I have made this so many times and it is always amazing!!! I add some extra Chiles and fresh jalepenos to make it extra spicy!
I LOVE this recipe and have made it several times, as *stoup* and in peppers. I use ground chicken or turkey and brown it up firstn then add to crockpot. I find it easier than shredding the chicken, So delicious I don’t have leftovers to freeze!
Can this recipe be used in the Instant Pot? If so, how long?
Link for insta recipe is at top of page.
I’d like to try this recipe and omit the all the beans, has anyone made it that way?
Loved this recipe.Has anyone done conversions for instant pot?
I cooked this last night for 12 minutes on high pressure in the Instant Pot and used a quick release. I’ve tried 25min., 17min., and 15min, and the chicken breast was always dry. At 12 minutes the breast was perfectly cooked.
What is the best size crock pot for this – what size do you use?
I just made this yesterday using a dutch oven since I don’t currently have a slow cooker and it turned out perfectly! I put everything into the dutch oven and let it simmer on the stove for about 10 minutes to warm up, then put it in the oven at 375 degrees for two hours. I shredded the chicken after 1.5 hours and put it back in with the rest of the chili for the remaining 30 minutes, as the original recipe says to do. I added about 1/2 cup water. This recipe is delicious and I’ll definitely be making it again!
You could leave the chilis out.
I just joined WW and someone recommended this website to me and I am so thankful they did! This is the first recipe I made and wow is it so good! I don’t like black beans so we just did 2 cans of kidney beans. What a great hearty meal for 0 pts. I’ll be making this many times in the future. So yummy ????????
Made it without a slow cooker, in a big pot on the stove. Onions first with a tsp or less of olive oil, and then throw in a clove of chopped garlic. Add tomato based ingredients and spices. I added some chopped white sweet potatoes at this stage. Then let it simmer for a bit, and add the corn and a jalapeno sliced lengthwise for heat. After about 25-30 mins, I added the beans, and then finally some pre-cooked shredded chicken I had. I removed the jalapeno before serving. SO GOOOOOOD! Topped with fat free greek yogurt, scallions, cilantro and a shaving of cheddar cheese. The jalapeno added the right amount of heat for me. Definitely will make again!
So good!! Even my SUPER picky husband liked it!!
This is an excellent and easy recipe with the homemade spice mix. I did use 2.25-2.5 lbs. of chicken, and it was cooked on low after about 6 hours so I shredded it and turned the crockpot to warm. I also added some chopped sweet peppers and instant tapioca for thickening purposes. It is a deliciously different chili!
Very easy to toss together with standard pantry items for a weeknight dinner. Versatile enough to alter to suit your taste (chicken, beef, deer, vegi, etc). I’ve added this to my fall/winter meal rotation. Making a pot tonight but changing it up with fajita seasoning since I grabbed the wrong item. More than likely it’ll come out delicious as the taco since seasonings aren’t far off.
Yes, it does well with beef. I’ve used both ground(I’m lazy and just toss the meat in raw but it works out fine in the end. Just break it apart and stir in with the rest of the ingredients) and cubed in it. This recipe is in my standard fall/winter rotation because I can come home from work and toss it into the crock and let it go. I cook the chicken and use some in tacos etc beforehand and user the leftover shreds for chili to make it quicker. Trying it with fajita seasoning tonight since I grabbed the wrong thing but should be fine. Thank you for the great recipe.
I’ve been doing this recipe for 3years now, doing vegetarian and original. Love both way. Today I’m going to make the recipe for my daughter who is vegetarian, I remove the chicken ad vegetarian stock, freeze in small containers and send it to her for college. Very good recepy ?
I made this recipe for the first time last week. Cooked it in the slow cooker overnight. Superb recipe. I brought a bowl of it into work and have everyone commenting on how delicious it smells. I have frozen a few portions. I will be making this again soon. Very easy recipe.
A friend made this and said it was SOOOOO spicy they couldn’t eat it. She said it called for 4 cans of chiles. I just looked and realized she misread the recipe! Maybe it should read, “ 1 – 4 oz can of green chiles”? Anyhow, I’m going to try it later this week! Thanks!!
Green chillies aren’t spicy. Maybe she got jalapenos instead.
One of my go to favorites! Such great flavour and super hearty!
Could you substitute the chicken for ground beef and instead of diced tomatoes used crushed?
I made this using the IP and frozen chicken. It was fantastic and I can’t wait to eat it all week then make it again next Sunday!
This is a staple go.to…I have entertained with this meal on a cold winter day, with lots of toppings. Made it as a quick easy weeknight meal. I literally got home.from work this morning and forgot about dinner. So I half thawed some chicken breasts while I gathered all the other ingredients…which I always have on hand bc this is amazing and a crowd pleaser. Voila. Within 10 minutes everything was in the slow cooker and I’m heading to bed. I’ll be able to wake up and give my kids a homemade meal (one of their favorites) before heading back to work! Thank you again and again for an easy and healthy meal.
This was easy and delicious. Used boneless, skinless chicken thighs. My husband loved it, too!
Has anyone ever doubled the recipe??
I’ve doubled the recipe and it turned out great. It does make a lot so I did have to freeze in small batches, but no problem there. It’s definitely a family favorite.
I have made this recipe over and over. It is one of my absolute favorites. Travels well for tailgates and pot lucks in Crock pot. I always make sure my pantry is stocked with the items needed. You probably won’t have any leftovers but it’s great for Taco Salads the next day.
A bit too spicy for me. Not sure if maybe I added too much chili powder or if it was the chili peppers? I’m going to remove the peppers next time and cut back on the chili powder to see what it’s like. Still very tasty though. I cooked mine in the Instant Pot using the Chili mode with a natural release and used chicken thighs. Such a healthy recipe!
Are you using mild chilies or diced jalapenos? Chilies shouldn’t be spicy at all. Same with standard chili powder.
We make this on a regular basis at my house, because the whole family loves it! It’s also one of my go-to recipes when I need a yummy meal for neighbors with new babies.
Is this recipe South Beach diet phase 1 approved? Anyone know?
This has to be one of the BEST recipe I have ever tried.
Can this be made in insta pot?
Can this be made on the stove top?
Bumping this up. Can this be made on the stove top?
Yes. I don’t have cook times but it should be like any standard recipe using canned beans and raw meat.
How long would u cook this in a regular pot?
All I can say is this is DELICIOUS!!!
Has anyone tried this with beef. I can’t eat chicken. Was just wondering if it would be just as good with beef.
Why frozen corn? Wouldn’t canned work just as well?
Love this recipe!!! Anyone try it in the Instant Pot? If so, for how long and what setting did you use? Thanks!
delicious and low in points that you can really fill up! Yum!
Made this tonight and it was really good! Hubby loved it too!
Sometimes I like to switch things up and use ground beef or turkey rather than chicken. Would the 24 oz of chicken be the approx equivalent to 1 lb of ground beef?
I am so glad I discovered this recipe. I’ve made it countless times and it’s my absolute favorite chili recipe! It is a lifesaver for Weight Watchers – 0 points and extremely filling! And it couldn’t be easier to make. I make a batch every few weeks and freeze the leftovers in single serve portions for super easy lunches throughout the week. If I’m low on points for the day, it’s delicious by itself, but I also love eating it with tortilla chips, reduced fat cheese, and a dollop of Greek yogurt or light sour cream. It’s also fantastic for nachos, and on top of baked potatoes. Everyone I have recommended this to has loved it as well. Thank you!!
This was an absolute hit at my office potluck. I served it with shredded cheese, sour cream and guacamole. Thanks for these beautiful recipes.
What tomato sauce are you using that’s zero points?
How big of a crock pot do i need to use?
Hi there! Can you do this recipe with frozen chicken breasts since it cooks for 8-10 hrs on low or do they need to be fresh and thawed? If frozen, how long in the crock pot?
I have made this yummy recipe many times and have used frozen chicken breasts on several occasions. I start my crockpot on high for about 4 hours then on low another 4 hours. It comes out just fine. Probably not supposed to use frozen chicken but it has worked for me!
Just wanted to say you shouldn’t put frozen chicken in the crockpot! Yes, it works as far as cooking the chicken, but since the crockpot uses low heat, it won’t reliably cook the chicken to the proper temperature quickly enough, which can result in bacteria. A lot of people will say they’ve used frozen chicken in the crockpot many times and never got sick or anything, but personally I feel it’s not worth the risk!
Whether frozen or thawed, and regardless of cooking method (grilled, sautéed, baked, slow cooker, etc.), as long as the chicken gets to 165F it is safe to eat. IMO, every kitchen should have a good instant read thermometer for food safety and so many more reasons (perfectly cooked steaks comes to mind), For this recipe, verify the breast temps right before shredding and cook longer if they are not at 165F. Even on low, the slow cookers get way above that temp.
I have made this recipe many times using my crockpot. It is a family favorite!
Just purchased the Instant Pot Ultra. Can you help with what setting and timing I would need to do? Would I need to adjust any ingredients?
25 min high pressure natural or quick release. No need to change anything!
How long in instant pot if I am using frozen chicken?
I did it exact and my Instant Pot gave me the “burn” message twice. So bummed. Trying to salvage it on the stove.
This is absolutely the best, tastiest meal! Very easy to make and great tasting. We serve it with rice but is also good with chips or even corn bread! I have even started this with frozen chicken breast, cooked on low all day and it has been done for supper. YUM!
InstantPot question: Did you precook and shred the chicken?
This is delicious! I made it today for my husband and me, and the leftovers are going with me for lunch this week! My husband, who definitely does not like spicy food, thought it was great. I might spice mine up a little next time with some chopped jalapenos. Definitely a re-do!!
This recipe was shared during a WW meeting. It is great!
DELICIOUS! This one will definitely be a keeper at my house. Topped with 2% cheddar cheese and a dollop of non-fat yogurt and served with tortilla chips. Fantastic!
This recipe is fantastic! I’m shocked the points are so low.
OMG! My son made this recipe exactly as you stated (using the “make your own taco seasoning”). It is so delicious! And, Yes, ZERO Freestyle Points. It really doesn’t need anything on it, but we did add a little cilantro, shredded cheese. I added a dollop of non fat Greek yogurt. My husband ate it with tortilla chips and my son ate it with white rice. This is a keeper! We will make this again and again and again. Thank you so much for sharing the recipe!
I have an older copy of this recipe & it calls for two 14.5 oz cans of tomatoes with green chilies. This one says 10 oz cans. Which is better?
This is SO good. I put the thickened leftovers in my kids’ lunches with baked tortilla chips – they ate it like a dip. Delicious.
Just made this recipe and this was delish!! Definitely a keeper! The seasonings were spot on!
What would be the time and settings if I wanted to cook this in the instapot? Thanks so much!!
I make this in the Instant Pot and it has become one of my favorite lunches. So easy, delicious and filling!
You can do 8 minutes on High Pressure and NPR if you are in a hurry but I like doing the Chili setting which is 30 minutes and NPR. Chicken is better that way and flavors come together more.
Hi Ellen! Is this with frozen chicken? I have only used my instant pot twice so I’m still learning!
I think it comes up as 5 points when you only put in the nutritional information. Probably because the can beans ad corn are calculated as carbohydrates. When I put in the whole recipe in to the recipe builder it comes out as zero. Made this a few weeks ago and am making it again tonight! I use my instapot and it turns out great!
Did you have to add any liquid to cook it in the instant pot?
This is my families favorite go to recipe. It’s not easy to get 4 kids and 2 adults to all agree on one meal. Thanks skinnytaste for making dinner easy and tasty!
Logging this into WW and it shows up as 7 points — I am so confused as this tells me it is 0.
It was 7 with the old plan. It is zero points now.
Have you downloaded the most recent version of your WW app?
Has anyone frozen the leftovers? How long could I keep it frozen for? I cook for only myself and can only eat it a few times in a row before I am ready for something new. Lol.
I always make batches of soup and freeze them to take for lunches. They always turn out fine. I made this recipe yesterday, so I haven’t eaten a frozen serving of this yet.
It freezes very well. The black beans are sometimes a tiny bit on the mushy side after reheating, but that happens if you store it in the fridge too, and it wasn’t an issue for me or my family. I’ve only frozen it for about a month at the most, because it always gets eaten by then, but I imagine you could store it for up to 3 months or so in the freezer.
I’ve frozen it for up to six months (yes, I know!) and it was fine.
I found some hidden in my freezer from at least a year ago and ate it (because I love it!) and it was fine!