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Crockpot Chicken Recipes

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Old 10-22-1999, 05:32 AM   #16
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Default Crockpot Chicken Recipes

Here's my favorite easy recipe. If you leave out the optional/to taste items, it's only 5 ingredients for a whole meal.

Jane

* Exported from MasterCook *

Crockpot Chicken Cacciatore -- 5 point meal

Recipe By :JaneStarr
Serving Size : 6 Preparation Time :0:15
Categories : Crockpot Lowfat
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces tomato sauce -- Italian style preferred
10 ounces fresh mushrooms -- sliced
italian seasoning -- to taste
4 chicken breast halves without skin
1/2 cup marsala wine -- optional
8 ounces pasta -- cooked al dente
onion powder -- to taste
freshly ground black pepper -- to taste
seasoned salt -- to taste
garlic powder -- to taste
1/2 pound baby carrots -- up to 1 lb.

Spray crockpot liner with non-stick cooking spray for easy clean-up.

Place carrots into bottom of crockpot.

Place chicken on top of carrots.

Sprinkle generously with seasonings.

Put mushrooms on top of chicken.

Pour tomato sauce and wine over the top

Cook on High for about 1 hour (if you're home to do this-- otherwise, just cook on low for about 8 hours).

Then cook on low for 5 to 6 hours.

If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours.

About 15 minutes prior to serving, turn temp back up to high and return chicken to pot.

Start to Finish Time:
"6:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 38g Carbohydrate; 46mg Cholesterol; 498mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve over hot noodles of choice. (I like bow-tie shape for this.)

NOTES : Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0

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Old 12-29-1999, 11:56 PM   #17
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Old 12-29-1999, 11:57 PM   #18
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Old 02-02-2000, 08:13 PM   #19
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* Exported from MasterCook *

Slow Cooker Chicken Stew - 5 Points

Recipe By : Best of Cooking Light Holidays '97
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Or Turkey Crockpot Dishes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned and boned chicken breast halves -- cut in 1/2" cubes
1 pound skinned and boned chicken thighs -- cut in 1/2" cubes
2 cups mushrooms -- halved
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- 1/2 inch long
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 14 1/2oz can fat-free chicken broth
1 16 oz can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in an electric slow cooker. Cover with lid;
cook on high-heat setting for 4 hours or until carrot is tender. Combine
the water and cornstarch in a small bowl, stirring with a whisk until
blended. Add cornstarch mixture and peas to slow cooker; stir well.
Cover and cook on high-heat setting 30 additional minutes. Yield: 8
servings (serving size: 1 1/2 cups).

Per serving: Cal 257 (12% from fat); Pro 30.8g; Fat 3.5g; Carb 25.1g;
Chol 78mg; Sod 359mg; 3.5g Fiber. POINTS: 5

MC Formatted by Sue B 11/97 and submitted to the WW forum.
Resubmitted 1-27-00
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Old 02-02-2000, 08:15 PM   #20
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* Exported from MasterCook *

Slow Cooker Chicken Stew - 5 Points

Recipe By : Best of Cooking Light Holidays '97
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Or Turkey Crockpot Dishes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned and boned chicken breast halves -- cut in 1/2" cubes
1 pound skinned and boned chicken thighs -- cut in 1/2" cubes
2 cups mushrooms -- halved
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- 1/2 inch long
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 14 1/2oz can fat-free chicken broth
1 16 oz can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in an electric slow cooker. Cover with lid;
cook on high-heat setting for 4 hours or until carrot is tender. Combine
the water and cornstarch in a small bowl, stirring with a whisk until
blended. Add cornstarch mixture and peas to slow cooker; stir well.
Cover and cook on high-heat setting 30 additional minutes. Yield: 8
servings (serving size: 1 1/2 cups).

Per serving: Cal 257 (12% from fat); Pro 30.8g; Fat 3.5g; Carb 25.1g;
Chol 78mg; Sod 359mg; 3.5g Fiber. POINTS: 5

MC Formatted by Sue B 11/97 and submitted to the WW forum.
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Old 03-26-2000, 04:13 AM   #21
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Old 03-26-2000, 04:14 AM   #22
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Old 03-26-2000, 04:16 AM   #23
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Old 03-26-2000, 04:18 AM   #24
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Old 08-11-2000, 05:02 AM   #25
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* Exported from MasterCook *

Arroz con Pollo - Crockpot Recipe - 7.5 Points

Recipe By :Mable Hoffman's Crockery Cooking
Serving Size : 3 Preparation Time :0:20
Categories : Chicken Recipes Crockpot Recipes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces chicken breast, no skin, no bone
1 teaspoon oregano
2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons minced garlic
1/4 cup chicken broth
2 tablespoons marsala wine
2 cups cooked rice
10 ounces frozen peas
1/2 cup green olives
2 tablespoons cilantro -- chopped

Mix oregano through garlic in a small bowl. Rub over chicken pieces. Place chicken in a slow cooker. Pour broth and wine over chicken.

Cook on low for 5 - 6 hours

Remove chicken and cover to keep warm.

Turn control to high. Stir in peas, olives, and rice. Cover and cook until hot through.

Serve chicken over rice. Sprinkle with cilantro.


Source:
"Crockery Cooking"
Copyright:
"1995"
Start to Finish Time:
"8:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 416 Calories (kcal); 7g Total Fat; (14% calories from fat); 35g Protein; 52g Carbohydrate; 69mg Cholesterol; 762mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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Old 09-26-2000, 12:38 AM   #26
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* Exported from MasterCook *

Turkey Breast & Stock In The Crockpot^

Recipe By :JaneStarr
Serving Size : 16 Preparation Time :0:15
Categories : Crockpot Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds turkey breast, skin removed -- whole with bone, frozen
1 cup fat free chicken broth
6 baby carrots
1 yellow onion -- peeled, whole
seasoned salt -- to taste
pepper -- to taste
1 stalk celery -- including leafy top
1 Tablespoon white vinegar

Thaw frozen turkey breast in refrigerator for 2-3 days.

Rinse breast and remove skin and fatty deposits with kitchen shears. Sprinkle generously with seasoning salt and pepper.

Place in crockpot breast side down and stick carrots, whole onion and celery (broken into a few pieces) into the cavity. Pour about a cup of chicken broth over the turkey. Cover and cook on HIGH power for 1 hour.

After 1 hour, turn crockpot to low; cook for 5 to 6 hours on low for nice turkey slices. May be cooked longer if you prefer the meat to "fall off the bone".

I inserted a meat thermometer the first time that I made this and found that the meat was cooked to 185F after 1 hour on high followed by 5 hours on low. Since I like traditional moist slices of turkey breast, I remove the breast from the crockpot at this point and allowed it to rest for 10 minutes before slicing. I stored half the slices in a ziplock bag in the refrigerator for that night. The remainder of the slices may be refrigerated for a couple of days or frozen in a freezer-weight bag. (Just thaw in refrigerator overnight and microwave to reheat.)

Raise the temperature back up to HIGH and add the bones and scraps back to the crockpot as you slice the breast. Add water to cover and add the white vinegar (to help draw calcium from the bones).
Cook on High for a few hours (or until you are almost ready to go to bed for the night).

Put the broth through a cheesecloth-lined strainer to remove the meat, veggies and bones. Pick the meat shreds out and freeze them in a freezer ziplock bag after cooling. Put the broth and the veggies back into the pot and cook all night on LOW temp.

In the morning, strain the broth again and you will have a little over 2 cups of very concentrated turkey stock. Refrigerate to allow any remaining fat to harden and just spoon it off.

I freeze this stock in ice cube trays. When frozen, cubes can be popped out of the trays and stored in a freezer ziplock bag.

My yield for this 5 lb. turkey breast was as follows:
About 34 oz of nice, sliced meat (not too dry) plus 7 oz. of shredded turkey and 2 1/4 cups of very concentrated FF stock.
This will make at least 3 suppers for my family of 5 (plus a few sandwiches -- hopefully). This was an easy way to make 3 healthy meals, but not terribly cost effective.
I paid $1.69/lb for the Turkey Breast (on sale) which came to about $9.00 for less than 3 lbs of cooked meat -- or more than $3.00 per lb of cooked turkey. I usually get raw skinless & boneless chicken breasts for $1.99 a pound (which cooks down to 12 oz.) This is equal to $2.65 per lb of cooked chicken. A whole turkey is much cheaper, but we really prefer the white meat, so a lot of it goes to waste.
My whole family really enjoyed this supper (which rarely happens), so it was worth it to me. I probably won't do this too often, but it really did make the kids think that we were having another Thanksgiving.-- Jane

Start to Finish Time:
"7:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 201 Calories (kcal); 6g Total Fat; (26% calories from fat); 34g Protein; 1g Carbohydrate; 87mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : I use a Rival 4 1/2 quart Oval crockpot for this. It usually fits up to a 6 lb. turkey breast without any problem. Sometimes I have to cut off part of the bone in the back of the breast. I use kitchen sheers for this.
This is definitely a lowfat meal. In WW points, the turkey would be 1 point per ounce of cooked meat. The MC program overstates the fat content in this case because I could only find Nutritional info (w/o skin but w/ bone) for combined light and dark meat turkey.
Nutr. Assoc. : 9318 0 0 0 0 0 0 0

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Old 09-26-2000, 12:47 AM   #27
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For Punky:

Points would depend on the type of tortillas chosen.

167 cals, 2 g. fat, 3 g. fiber = 3 WW points w/o the tortilla.

* Exported from MasterCook *

Crockpot Chicken Fajitas C/P

Recipe By :Rival
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Eat-Lf Mailing List
Low Fat Mexican
Poultry Tortillas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 boned and skinned chicken breast halves -- cut in strips
2 onions -- sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper -- chopped
4 Cloves garlic -- minced
2 Teaspoons chili powder
2 Teaspoons ground cumin
2 Teaspoons ground coriander
28 Ounces tomatoes, canned
1/4 Cup water
8 flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10
hours.
Serve with salsa.

>From: Joanne <jmca@nwu.edu>


S(RecipeLu Mailing List):
"by: Diane Geary [diane@keyway.net] on 1/20/00"

- - - - - - - - - - - - - - - - - - -

Per serving: 401 Calories (kcal); 7g Total Fat; (15% calories from fat); 32g Protein; 52g Carbohydrate; 60mg Cholesterol; 568mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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Old 10-05-2000, 12:31 AM   #28
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These 2 recipes were in today's Food section of our newspaper from a syndicated column entitled "Desperation Dinners". I have and love the book by the same name. I plan to keep a batch of these crockpot caramelized onions in the freezer at all times (in 1/4 to 1/2 cup portions). I'd freeze portions in cheapy sandwich bags and freeze flat. Place all the little bags in a freezer weight large (gallon sized) bag for better keeping quality. For those of you on WWs, I use a 1/4 cup bag of caramelized onions and/or mushrooms to extend my evening meal frequently. A serving would count as about 1/2 a WW point (all due to the fat). Enjoy!

Jane
* Exported from MasterCook *

Easy Caramelized Onions -- Crockpot -- 1/2 pt

Recipe By :Beverly Mills with Alicia Ross
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large onions -- I'd use Vidalia, if available
2 tablespoons olive oil

Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Per article: Yield = 3 cups, Per 1/4 cup serving:
48 cals., 2 g. fat, 1 g. fiber
Since the only thing in this recipe that has WW points is the oil, I'd count each serving as 1/2 point. (also counts as 1/2 fat serving for those who keep track).

Description:
"Secret stash to keep on hand for speedy, last minute dinners"
Source:
""Desperation Dinners" column in The Hartford Courant 10/04/00"
Copyright:
"United Feature Syndicate"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 48 Calories (kcal); 2g Total Fat; (42% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0

* Exported from MasterCook *

Lime-Drenched Chicken With Onions -- 6 pts

Recipe By :Beverly Mills with Alicia Ross
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces skinless & boneless chicken breast halves -- 4 6-oz pieces
salt and black pepper -- to taste
2 teaspoons olive oil
1 lime
1 cup Easy Caramelized Onions -- Crockpot -- 1/2
pt
2 teaspoons bottled minced garlic

Place the chicken breast halves, 1 at a time, between layers of wax paper. Pound until each half is an even 1/2 inch thick. (Use a mallet, rolling pin or anything heavy for pounding.) Peel off the paper. Sprinkle chicken lightly with salt and pepper, as desired.

Heat the oil in an extra-deep 12 inch nonstick skillet over medium heat. Add the chicken, and cook 4 to 5 minutes on the first side until golden brown.

While the chicken cooks, cut the lime in half, and cut 1 of the halves into 4 wedges. Set aside.

Turn the chicken over, and squeeze the juice from the remaining lime half evenly over the chicken. Continue to cook for 4 to 6 minutes, or until chicken is no longer pink in the center.

Put the chicken on 4 serving plates.

Add the onions and garlic to the hot skillet, and stir constantly until the onions are heated through, about 1 minute.

Remove skillet from the heat, and top each piece of chicken with about 1/4 cup of onions. Serve at once, garnished with the reserved lime wedges.

Per article:
256 cals., 9 g. fat (31%CFF), 1 g. fiber = 6 pts

Description:
"A quick chicken dish with a Cuban accent. Uses stash of caramelized
crockpot onions."
Source:
""Desperation Dinners" column in The Hartford Courant 10/04/00"
Copyright:
"United Feature Syndicate"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 7g Total Fat; (23% calories from fat); 40g Protein; 9g Carbohydrate; 99mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : These authors wrote a wonderful cookbook called "Desperation Dinners". All the recipes are moderate in fat and calories yet can be prepared in 20 minutes or less. This is one of my favorite cookbooks. --JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0

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Old 10-24-2000, 03:27 AM   #29
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Got this recipe from Dina (submitted by Lesley, adapted by Pamela) on old WW threads a long time ago and just made it last week.It's SOOO GOOD (no hint of d**** food here!), I wanted to share it since crock pot season is really upon us. The seasonings were great! I usually try to make a recipe exactly as written the first time before I start tinkering with it but in this case I wanted something to dump in the crockpot fast in the morning, so I used what I had and have noted the changed I made.)

2 T olive oil (I left this out)
6 Turkey bacon slices diced (I used Gwaltney LF)
8 ounces mushrooms, sliced (I left this out since all family members don't like)
1 green pepper cubed 1"
1 red pepper, cubed 1"
1 bunch green onions (I used a Vidalia)
1 lb boned, skinned chicken breats, 1" cubed, (I used tenders whole. Didn't need to cut, they fell apart when cooked.)
2 T balsamic vinegar (this is the SECRET!)
1/2 t marjoram
1/2 t salt
1/4 t pepper
1/4 cup FF chicken broth
2 cups tomatoes, canned (I used Italian seasoned)

The recipe says: saute bacon in olive oil. Add mushrooms, peppers, green onions, and saute 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside. (Note: I'm too lazy to do all that before cooking something in the crockpot, so I microwaved the bacon and crumbled it in the crockpot then dumped everything else in except the olive oil and it turned out great! )

Place chicken in the crockpot. Add sauted bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker.(I just measured directly into crockpot and stirred. No need to mess up a bowl ) Cover and cook on low 8-10 hours. Can serve over rice.

Serves 4
203 calories, 8.7g fat, 2.4g fiber
4 Points (not counting the rice)


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Old 01-17-2002, 11:06 AM   #30
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Default crock pot meals

I've tried this one and we really liked it, but I guess you have to like garlic too.

SLOW COOKED GARLIC CHICKEN

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4


PER SERVING
Calories 147
Fat 1.6
Sat Fat 0.4
Protein 26.9
Fiber 1.1
Sodium 745
Carbohydrates 5
WW points 3


I also found this one, but I haven't tried it yet.


CROCKPOT CHICKEN STROGANOFF

Ingredients:

1 lb. boneless chicken breast, frozen
1 can 98% Fat-Free Cream of Mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot. Mix other ingredients together and pour over the chicken. Cook on low setting for at least 7 hours. Stir sauce well before serving.

If you serve this over rice or noodles, add appropriate points per serving size!
Makes 6 servings

POINTS: 4
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