Crock Pot Chicken Taco Chili

"Crock Pot Chicken Taco Chili" lands at 21g of protein for 220 calories a serving, which makes it an easy way to hit a protein target on Ozempic, Wegovy, Mounjaro or Zepbound without overeating. It leans pungent and spicy, so save it for a day your stomach is settled rather than right after an injection.

Ingredients

• 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
• 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

Method

1. 1Tip the beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning into the slow cooker and stir until evenly combined.
2. 2Settle the chicken down into the mixture so it's submerged, then cook on LOW for 8–10 hours or HIGH for 4–6.
3. 3About 30 minutes before you want to eat, lift out the chicken and shred it.
4. 4Stir the shredded chicken back through the chili.
5. 5Finish with fresh cilantro and whatever toppings you like.

Tips for GLP-1 appetites

• Not the gentlest option on a rough stomach day — better suited to when appetite and digestion feel normal.
• Go lighter on the strong aromatics (garlic, onion, spice rub) if smells are a trigger right now.
• At 21g of protein a serving, this alone gets you a meaningful chunk of the way to a daily 80–120g protein target.