Ingredients4 h servings 246 cals
- Combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. Add chicken, lightly press down into tomato mixture to cover slightly. Cover and cook 8 hours on LOW or 4 hours on HIGH.
- Remove chicken and cut into bite size pieces; return to slow cooker and stir in peanut butter. Prepare rice according to package directions. Serve chili in bowls over rice, with toppings, as desired.
- NOTE: May substitute 4 tsp. cocoa powder and 1 Tbsp. brown sugar for chocolate chips.
Per Serving: 246 calories; 5.2 g fat; 33.8 g carbohydrates; 15.8 g protein; 24 mg cholesterol; 1040 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe has very good flavor and easy to make. I made it exactly as it was stated. I have an 4,8,11 year old and they devoured it! Serves over rice with a dollop of sour cream.
This is good. You could probably just do 2 cans of the tomatoes...I like mine less soupy. I also used half breasts on the bone which was more meat and shredded just fine. I will probably leave o...