Southwestern Chicken Chili for the Slow Cooker

Here's a tasty, stick-to-your-ribs slow cooker meal that's even on the Weight Watchers recipe list [found that out after the fact]! It's 9 points, which is reasonable for a dinner. This is definitely a new family favorite! 

And yep, I have started Weight Watchers and can't wait to share my journey with all of you. 2 weeks so far, 3 pounds lost! And so it begins...
                                                                            

Southwest Chicken Chili

• 1½ lbs chicken breast
• 3 cans petite diced tomatoes (14.5 oz each) - plain or seasoned
• 2 cups medium salsa (I used home-made)
• 1 (14.5 oz) can corn, undrained
• 2 (14.5 oz) cans black beans, drained and rinsed
• 1/2 sweet onion, coarsely chopped
• 1 pkg ranch seasoning
• 1 pkg taco seasoning
• Toppings – grated cheddar cheese, low-fat sour cream, tortilla strips,corn chips, etc.

Instructions

1. Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. 
2. When ready to use thaw in fridge overnight. 
3. Empty contents into crock-pot and cook on low 4-5 hours. 
4. Remove chicken from crock pot and shred. Place chicken back in crock pot and stir. Serve with desired toppings.

Kitchen Notes: I cut the chicken into large chunks before placing it in the bag. This helped it cook more evenly and was easier on the fingers that way (didn't have to remove it, hot, to cut up). Also, I used boneless, skinless chicken thighs which gave it even more flavor. If you don't have 2 cans of beans, one will do. Mine was made with 1 lb of chicken thighs, 2 cans of diced tomatoes (one regular, one with Italian seasoning), 1 can of beans.  The rest stayed the same. I had my serving with an ounce of grated cheddar and 2 tsp of low-fat sour cream, while Mike opted to just use the cheese.