Low Fat Crock Pot Chicken Taco Chili

I was looking for some new recipes to try since I had the time and desire to taste something new.  This recipes comes via the sugar free mom blog, which has been a great resource for me.  Everything I've tried has been delicious and I still have numerous recipes that I want to try.  Sometimes I modify the ingredients to suit my needs but for this recipe I followed it nearly exactly.  The only things I "changed" was that I used petite diced tomatoes instead of diced tomatoes and I used chicken tenders instead of chicken breasts (which we all know is the same meat cut differently).  Ooooooo.

Here it is in the crockpot.  I cooked mine on high for about 6 hours.  

  
At the five hour mark I took out the chicken and shredded it with forks.  This was super easy.  I used a plate instead of a cutting board (because a cutting board doesn't have a lip and any juices would end up on my counter).  At this point the chicken was done, but I let it continue to simmer for an hour to let all the juices and goodness get soaked up by the chicken.

Here is the finished product.  This is a chili, not a soup: it is hardly liquidy at all.  We used bowls but I'm sure it would have been fine on plates.  I ate mine with chips and my husband ate his plain.  Our chili was spicy, which we love.  I used medium Pace Picante sauce and my "own" recipe for taco seasoning.  You can modify the spiciness by using your favorite-ly spiced salsa.