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Crockpot Chicken Recipes

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Old 01-28-2002, 01:03 PM   #31
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Join Date: Jan 2002
Posts: 24

Default Here are a bunch...

** Crockpot Sour Cream Salsa Chicken **

Serving Size : 4

4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Source:

"Adapted from recipe at WW web site ww.weightwatchers.com)"
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Per Serving (excluding unknown items): 170 Calories; 2g Fat (10.3% calories from fat); 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.



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** Bar-B-Que Chicken **

4 bone in chicken breasts no skin

1 cup ketchup

1 can Coke or Pepsi - NOT DIET!!!!!!!!!!!!!!!!

1 large slice sweet white or yellow onion.


Put chicken in crockpot. Top with sliced onion. Cover with ketchup, then pour Coke over the top. Serves 4 3.5 points per serving.


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** Chicken & Stuffing Bake **
Yield: 6 - 1 cup servings/ 5 pts per serving

2 full cups diced cooked chicken breast *

1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup

1 1/2 cups (one 12 oz can) Evaporated Skim Milk

1 cup finely chopped celery

1/2 cup finely chopped onion

2 tsp dried parsely flakes

1/8 tsp black pepper

3 cups unseasoned dry bread cubes**

Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine chicken, chicken soup and milk. Stir in celery, onion, parsely flakes and black pepper. Add bread cubes. Mix well to combine. Cover and cook on Low for 6 hours. Mix well before serving.

HINTS:
1 If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

2 Pepperidge Farm bread cubes work great.

Each serving equals:
2 meat, 1 starch, 1/2 skim milk, 1/2 veg

* I used whole chicken breasts that I browned in a skillet first. I put them on the bottom of the crockpot, then covered the breasts with the stuffing.

** Instead of using 3 cups of unseasoned bread cubes, I used the smallest bag of Pepperidge Farm Seasoned Stuffing Mix.

I've also used pork chops instead of chicken. And Cornbread stuffing instead of plain. It was wonderful!
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Old 03-06-2002, 05:47 PM   #32
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Location: near Pittsburgh
Posts: 13

Default Crock Pot Chicken Cacciatore

* Exported from MasterCook *

Chicken Cacciatore

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each chicken thighs without skin
4 each chicken legs, skinless
2 tablespoons olive oil -- divided
1 clove garlic -- minced
1 large onion -- sliced
1 medium green pepper -- diced
2 cans tomatoes, low sodium
1 can tomato paste
2 cube low sodium chicken broth
1 teaspoon oregano
1 teaspoon basil
1 teaspoon pepper
1 each bay leaf, whole
1/2 cup red wine

Skin thighs and legs and brown in pan with 1 Tablespoon of olive oil with spices. remove from pan. then add 1 T of oil and add onions and pepper and cook til softened then add garlic,tomaotoes and tomato paste chicken cubes, and any left over spices and wine.stir to blend and heat.
Place browned meat in crockpot and pour sauce over the ckicken and cook on auto 4-5 hours low 6-8 hours or on high for 3-4 hours.

Serve with pasta Remember to add pts for pasta

Description:
"Crockpot/chicken"

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Per Serving (excluding unknown items): 205 Calories; 7g Fat (34.0% calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
__________________
***************************************
"When we go back to the Old way of eating ,
we go back to the Old weight...." Author Unknown


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Old 03-07-2002, 12:57 PM   #33
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Join Date: Apr 2001
Location: Minnesota
Posts: 38

Default Kielbasa-Bean Slow Cooker Soup

58 oz. fat-free chicken broth, 4 - 14.5 oz cans
6 oz. dry beans (pinto, navy, etc)
6 oz. dry split peas
16 oz. low-fat sausage, smoked or kielbasa, cut in half lengthwise and then sliced
4 medium carrots, chopped
4 medium celery stocks, chopped
1 large onion, chopped
1 tsp. thyme
14.5 oz canned diced tomatoes, undrained

Mix all ingredients, except tomatoes in a 5-6 quart slow cooker (crockpot). Cover and cook on low-heat setting for at least 6 hrs or until beans are tender.

Stir in tomatoes, cover and cook on high-heat setting until heated through, about 15 minutes more.

Yields about 1 heaping cup per serving. Serves 8 - 5 pts. per serving

Some suggestions - I used a turkey sausage, which would lower the points. I also added minced garlic, pepper and seasoning salt to taste. It actually took 8+ hrs to make because I used navy beans and they took longer to get tender.

This is a WW recipe posted by ww on its website.
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Last edited by Krislee : 03-07-2002 at 01:01 PM.
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Old 09-06-2002, 01:26 PM   #34
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Join Date: Jul 2002
Location: ontario, canada
Posts: 2,075

S/C/G: 220/212/160

Height: 5'-3"

Default Chinese Crock Veggies

1 - med zuccini
1 - med onion (halved & sliced)
1 - red pepper (seeded & diced)
1/2 cup diagonally sliced celery
1/2 cup sliced mushrooms
1 - tablespoon soy sauce
1/4 - teaspon ground ginger

Combine all above in crockpot - stir well. Cover & cook on low for 1 to 2 hours. Veggies should be tender crunchy like "stir fried"

I tried this & it turned out well. Great side dish.

Makes: 6 Servings @ 25 calories/serving ZERO POINTS
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Old 10-05-2002, 06:53 PM   #35
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Location: So.Calif
Posts: 74

Height: 5'3

Angry More WW Crock Pot Recipes

Chicken Crockpot Recipes :-)
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Chicken A La King Crock Pot
1/2 cup onion
1/2 cup celery
1/4 medium green pepper
1/4 cup canned pimento
4 oz sliced mushrooms, canned
1/2 lb boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp black pepper
11 oz Campbell's cream of mushroom soup, 98% fat free
13 oz fat-free evaporated milk
2 cups cooked rice

Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve over 1/2 cup hot rice.

4 servings
6 points per serving


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Crockpot Stuffing and Chicken
1 pkg Stove Top Stuffing (dry)
1 little package of spices/herbs that may still come with your stuffing mix
1 can 98% FF cream of mushroom
1/2 cup water
4 boneless skinless chicken breasts

Mix first three ingredients together (I just did it in the crockpot) place defrosted chicken on top and cook on low for 7 hours.

Makes 4 servings at 7 pts each.

next time: try putting a can of green beans in the crockpot, under the chicken.


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Cranberry Crockpot Chicken
16 oz can smooth cranberry sauce (12 pts)
8 oz FF Catalina salad dressing (4 pts)
1 envelope dry onion soup (4 oz. = 6.5 pts how much in an envelope?)
16 oz. skinless, boneless chicken breasts (guess at 16 oz. = 12 pts)
1 cup Uncle Ben's Rice
(1 c. uncooked white rice = 13 pts)

Mix cranberry sauce, dressing, and soup mix together in crockpot. Add chicken. Cook on low 6 hours. Add rice and cook another 30-40 minutes until rice is done.

points 12 + 4 + 6.5 + 12 + 13 = 47.5 for the whole pot


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Crockpot Alpine Chicken
servings | 6
estimated POINTS per serving | 5 WITHOUT NOODLES

2 tsp chicken bouillon granules
1 Tbs chopped fresh parsley
3/4 tsp poultry seasoning
4 oz. diced Canadian bacon
2 carrots, thinly sliced (up to 3)
1 rib celery, thinly sliced (up to 2)
1 sm. onion, thinly sliced
1/4 C. water
6 Chicken breast halves, boneless skinless
1 can condensed cheddar cheese soup -- (11 oz.)
1 Tbs. all purpose flour
2 Tbs. sliced pimento
2 Tbs. grated parmesan cheese

1 package wide egg noodles -cooked, drained (16 oz.) Don't forget to add points for noodles


1. In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.
2. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water.
3. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR.
4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender.
5. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. 6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned. Garnish with parsley sprig if desired.


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Crockpot 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
Calories147
Fat1.6
Sat Fat0.4
Protein26.9
Fiber1.1
Sodium745
Carbohydrates5
WW points 3


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Easy Crockpot Spanish Chicken
4 Boneless Chicken Breasts
1 can condensed Reduced Fat Cream of Mushroom
1 can Tomato Soup
1 10 oz can Rotel Diced Tomato w/ green chilies

Mix the 3 cans in the CrockPot, add chicken and cook 8 hours or more on Low. (I put on high for 1 hour while I was still home, then switched to low).

Sever over rice.

Points have not been calculates
Number of servings unknown


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Southwestern Crockpot Chicken and Potato Soup
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa-style with chilies, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed

Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.

Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Yields about 1 1/4 cups per serving.

Serves | 4
POINTS per serving | 6


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Crockpot Cabbage Chicken
If you like cabbage, another thing that I cook is a head of cabbage shredded (I season with onion salt) topped with a large can of diced tomatoes (with the juice). On top of that I add frozen boneless, skinless chicken breasts seasoned with your favorite poultry seasoning. I then add one small (single serve size--6oz?) can of tomato juice over the top of the chicken. It's another great low point meal (that is if you're a cabbage person!).

Points unknown
Number of servings unknown


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Crockpot Sour Cream Salsa Chicken
servings | 4
estimated POINTS per serving | 4

4 Skinless/Boneless chicken Breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours.
When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

Let the sauce warm up and serve when hot.


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Crockpot Chicken Parmigiana
servings | 6
estimated POINTS per serving | 6

6 chicken breasts (or 3 whole)
1 egg
1 tsp salt
1/4 tsp. pepper
1 cup dry bread crumbs
1 small eggplant, cut into large slices (about 3/4 inch thick)
1 (10.5 oz) can pizza sauce
6 slices mozzarella cheese
Parmesan cheese

In a bowl, beat the egg, salt, and pepper. Dip the 6 chicken breasts into the egg mix. Coat with bread crumbs. Quickly saute chicken in fat free spray or other frying medium, Arrange eggplant and chicken in crock-pot (place eggplant in bottom or it will not cook). Pour pizza sauce over all. Cover and cook on low for 6-8 hours. add the cheeses. Cover and cook for 15 minutes.

You can change this fairly traditional recipe by adding other vegetables to it. I like to add fresh green beans and broccoli when I leave in the morning. Later when I get home I throw in some frozen corn.


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CrockPot Chicken Fajitas
servings | 12
estimated POINTS per serving | 3

5 boneless, skinless chicken breasts
2 Medium Green Peppers
1 Large Red Pepper
1 Large Yellow Pepper
1 Medium Red Onion
4 TB. Fajita Seasoning Mix
4 TB. Taco Seasoning Mix
4 oz. Light Sour Cream
4 oz. Mild Chunky Salsa
12 Medium Fat-Free Flour Tortillas

Place 5 frozen chicken breasts in crockpot, cover & cook on high for 6 hours. Remove chicken & shred. Return chicken to crockpot. Cut bell peppers & red onion into strips & place on top of shredded chicken. Sprinkle seasoning mixes on top of mixture & cover. Turn crockpot setting to low & cook for 1 hour, stirring occasionally. Serve on fat-free flour tortillas. Light sour cream & salsa may be added, if desired (& is included in point totals)!!


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Crockpot Lasagna
servings | 10
estimated POINTS per serving | 7

1 lb of lean ground turkey
1 onion chopped
1/8 tsp. garlic powder
2-15oz cans tomato sauce
1-6 oz can tomato paste
1-1/2 tsp. salt
1 tsp. oregano
1-12 oz carton of fat-free cottage cheese
1/2 cup grated parmesan cheese
12 oz lasagna noodles - uncooked
12 oz shredded non-fat mozzarella cheese

Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm.

In a bowl mix the cottage cheese, parmesan cheese and mozzarella cheese.

Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times.

Cover and cook on low for 6-8 hours.


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Crockpot Chicken Fiesta
servings | 10
estimated POINTS per serving | 5

10 3/4 oz can healthy request cream of mushroom soup
10 3/4 oz can healthy request cream of celery soup
1 cup light sour cream
1 can ortega diced chiles
2 cans (7 oz approx) dark meat chicken
2 cups canned pinto beans
1/3 cup diced green onions
1 cup salsa
15 corn tortillas, torn into bite sized pieces

Mix together all ingredients but tortillas in a bowl. Layer 1/3 of tortillas in bottom of crock pot. Top with 1/3 of soup mix. Continue layering tortillas and soup until finished. Cook on high 3-4 hours or low 7-8 hours


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Turkey Crockpot Ideas
It's basically a turkey breast in the crock with cranberries on top. The only other things to add are a packet of Lipton Onion soup and Catalina Dressing...I left off the Catalina when I made it, and it was great.

The original recipe was for chicken breasts ( 6-8) in the crock, but it work great for a turkey breast as well. Put your bird in the crock and add 8oz. of FF Catalina Dressing, 1 can of cranberry sauce, 1 pkg. of Lipton Onion Soup mix. Cook on low for about 8 hours, or high for 6.

I place my turkey on the shiny side of aluminum and saturate it with liquid smoke. Wrap tightly and place in crockpot. Delicious and moist.


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Chunky Crockpot Chili
servings | 6
estimated POINTS per serving | 4


1 lb lean ground turkey
Diced onions, green, yellow and red peppers
1 cup shredded carrots (optional)
1 cup sliced mushrooms
1 can (28oz) crushed tomatoes
2 cans kidney beans, undrained
1 8 oz can crushed pineapple, drained
3 Tbsp chili powder
Hot sauce to taste.
salt, pepper

Brown turkey, breaking up meat with spoon. Add to crockpot along with remaining ingredients. Cook on low for 8 hours.


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Crockpot Chicken & Mushroom Sauce
servings | 4
estimated POINTS per serving | 4

1 can Campbell's 98% Fat Free Cream of Mushroom Soup;
1 can sliced mushrooms;
1/2 Cup Chicken Broth;
2 Skinless Chicken Breasts;
1/2 lb. frozen green beans;
2 Cups cooked brown rice

Mix soup, broth and mushrooms. Put chicken in bottom of crockpot and cover with soup mixture. Put green beans on top. Cook on low 7-9 hours. Divide chicken and serve over rice.

Be careful if using chicken with bones in. The longer it cooks, the more likely it is that bones will fall out and into the sauce, carefully disguised as mushrooms.


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Crockpot Chicken & Onions
servings | 4
estimated POINTS per serving | 8

4 medium onions-sliced hamburger style
2 1/2 tsp. minced garlic
1/4 cup lemon juice (can be the bottled kind)
1/2 tsp. salt (if desired)
Cajun seasoning or cayenne pepper
4 frozen boneless, skinless chicken breasts
Hot cooked rice

Put frozen chicken in crockpot and sprinkle cajun seasoning on both sides. Place onion on top of chicken and sprinkle with cajun seasoning. Add garlic, lemon juice and salt.

Cover and cook 6-8 hours on low.

Prepare rice separately.

Serve the chicken and onions over the rice.

NOTE: 4 oz. of the chicken breast with 1 cup white rice with onions is 7.5 points, eat a 0 point veggie with this and you have a 7.5 point meal!


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Crockpot Chicken Stroganoff
servings | 6
estimated POINTS per serving | 4

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 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!

(I omitted the onion soup mix the second time I made this as I thought it was too salty using it. I instead cut up an onion and added a can of mushrooms. I served this with zero point vegetables for a filling low-point meal. Very Good!)


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Crockpot Italian Chicken
servings | 12
estimated POINTS per serving | 4

3# bag frozen boneless, skinless chicken breast thawed
1 envelope Good Seasons Italian Dressing (dry not made)
1 envelope Onion Soup Mix (dry not made)
1 tsp. garlic powder or minced clove
1 jar pepperoncini Mild or Hot (your choice)

Put all chicken in a crockpot sprayed with Pam. In a bowl mix remaining ingredients (with pepperoncini juice and all) together, being careful not to break up peppers. Pour all over chicken and cook for 8 to 9 hours on low. No Peeking!! When done pick out peppers and put in serving bowl to use on sandwiches (for those who like more hot). Using a sturdy spoon break apart, is very very tender. Serve 1/2 cup on a Healthy Lite bun and the whole sandwich is only 4 points. Drain off most of juices, add BBQ sauce for great BBQ chicken sandwiches for the next night. Freeze in little containers to have in a pinch!!


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Crockpot Italian Chicken & Potatoes
servings | 4
estimated POINTS per serving | 6

1lb of boneless, skinless chicken breasts
1/2 cup of fat-free Italian salad dressing
1tsp Italian seasoning
1/2 cup grated parmesan cheese
2 large peeled potatoes - sliced or cut into wedges

Put chicken breasts on the bottom of the crockpot. Put half the salad dressing, Italian seasoning and parmesan cheese on top of the chicken. Add the potatoes to the top of the mixture - top with the rest of the salad dressing, Italian seasoning and parmesan cheese. Cover and cook on low 6-8 hours.


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Gourmet Crockpot Chicken
servings | 6
estimated POINTS per serving | 5

1 1/2 lbs boneless skinless chicken breasts
1 can 98% fat free cream of mushroom soup (undiluted)
1/4c. wine (any white wine or light bodied red)
1/4c. sliced onion
1 can sliced mushrooms
1 garlic clove, diced
1 Tbsp fresh parsley, chopped
1/2 tsp. dried thyme
1 tsp cornstarch or arrowroot
1 Tbsp cold water

Place all ingredients except cornstarch and water in crockpot. Cook on low 6-7 hours, until chicken is tender. Remove chicken breasts to warm plate or platter. Place liquid from crockpot into a saucepan, stir in cornstarch or arrowroot which has been mixed into water. Cook over medium heat, stirring frequently, until thickened. (About 3-5 minutes) Spoon sauce over chicken before serving.


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Chicken Dinner in a Crockpot
5 Points Per Serving
Servings:: 4

4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and
pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook
on low setting for 8 hours.

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.


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Chicken-Vegetable Chowder
4 Points
Serving Size : 5


1 pound boneless skinless chicken thighs -- cut in 1" pieces
1 cup fresh baby carrots, cut in halves -- lengthwise
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 14 1/2oz can ready-to-serve chicken broth
1 10 3/4oz.can condensed cream of chicken & broccoli soup -- 98% Fat Free
1/2 cup milk
3 tablespoons all-purpose flour
1 9 oz. pkg. Green Giant Harvest Fresh Cut Broccoli -- thawed

1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.
3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.

5 (1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4


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Country Captain Chicken with Rice
2 cups sliced shiitake mushrooms
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 lb (450g) boneless, skinless chicken thighs, trimmed of all fat and cut into bite-size pieces
1 tbsp flour
1/4 cup fat-free chicken broth
1 1/2 tsp curry powder
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
3 cups canned crushed tomatoes
1/4 cup golden raisins
2 cups cooked brown rice

1. Coat a large skillet with cooking spray. Add mushrooms, onion, celery and garlic and sauté until vegetables are tender, about 5 minutes. Place vegetables in slow cooker; add chicken.

2. In a cup, stir together flour and chicken broth until smooth. Add to slow cooker. Add curry powder, salt, pepper, paprika, crushed tomatoes and raisins, and stir in.

3. Cover and cook on low for 5 hours. To serve, spoon 1/2 cup rice onto each of 4 plates. Top each with chicken and sauce and serve. Yields 2 1/2 cups chicken mixture and 1/2 cup rice per serving.

Number of servings: 4
POINTS per serving: 7

Nutritional profile per serving: Calories 377.8, Protein 30.7g, Fat 6.6g, Saturated fat 1.5g, Carbohydrate 50.3g, Fiber 7.2g, Cholesterol 94.1mg, Iron 4.8mg, Sodium 1044.4mg, Calcium 108.3mg


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Crock Posole
3 Points
Serves: 8

2 14 1/2 oz. cans hominy, yellow -- drained
1 4-oz. can chopped green chilies -- undrained
1 med. onion (1/2 cups) -- chopped
2 cloves garlic -- minced
1 pound boned and skinned chicken breasts -- cut in 1" pieces
1 14 1/2 oz. can tomatoes -- undrained, cut up
1 14 1/2 oz. cans chicken broth -- reduced sodium
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro -- snipped
Fat-Free sour cream -- optional

PLACE hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3 1/2-4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 servings.

Per Serving: 132 Cal, 3g Total Fat(1g sat fat), 30mg Choles, 566mg Sod, 13g Carob, 1g Fiber, 14g Pro. Food exchanges: 1/2 Veg, 1/2, Starch, 1 1/2 Meat. POINTS: 3


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Crockpot Chicken Cacciatore
5 point meal
Serving Size : 6

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 total).

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.


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Crockpot Chicken Paprika
12 oz. of chicken breast strips
3 cups of potatoes, sliced (skin left on optional)
3 cups of onions, peeled and sliced
1 cup of water
Pam spray
paprika


Place 4 strips on bottom of pot. Sprinkle with paprika. Then cover w/a layer of potatoes. Cover pots. with a layer of onions. Then spray Pam over this. Then generously sprinkle with paprika. Then start over until you have made 4 layers. Pour the cup of water into the crockpot (down the side so as to not wash away the paprika). Cook on high all day and then enjoy.

Points unknown
Number of servings unknown.


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Hot Texas Chili Soup
3 Points
Serves: 6 Preparation

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed, drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.

Each serving: (1 1/4 cups) provides: 2 Proteins; 3 Vegetables.

Per serving: 230 Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg. Sodium; 20mg. Cholesterol; 8g. Dietary Fiber. POINTS: 3


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Slow Cooker Chicken Merlot
Serves 6
8 points each serving

3 cups fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
3/4 cup chicken stock
6 ounces tomato paste
1/4 cup dry red wine, such as Merlot, or chicken stock
2 Tbs. quick cooking tapioca
2 tsp. sugar
1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped
2 cups cooked noodles
2 Tbs. grated Parmesan cheese

Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.

Per serving: calories 381, fat 4.1g, 10% calories from fat, cholesterol 133mg, protein 57.6g, carbohydrates 24.9g, fiber 2.9g, sugar 4.5g, sodium 499mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2, Fat: 0.2, Sugar: 0.5, Very lean meat protein: 6.8


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Swiss Chicken Casserole
1 package of stove top stuffing mix (mix both dry packets together, do not add water yet) -1/2cup of stuffing = 2 points. Put stuffing in sprayed crockpot (can spray w/pam cooking spray)

4-6 boneless/skinless chicken breasts - 1 chicken breast = 3 points

put 4 slices of Swiss cheese on top (nonfat cheese 1 point per slice regular cheese = 2 points per slice, cheese is also optional

1 can of reduced fat cream of mushroom soup- spread over top of chicken and cheese. (entire can of mushroom soup is 4 points - 1 point per serving

drizzle 1/4 - 1/2 cup of warm water around the edges. Cook on low in crockpot all day.

if you don't use or have a crockpot you can cook it in the oven at
350 degrees for an hour.

1 serving = 8 points
Serves 4


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Easy Mexican Chicken
Cook chicken breasts and one bottle of salsa on low for 6 hours. Top w/ cheese when done.

Serve with refried beans and Rice-a-Roni Mexican rice.

Number of servings unknown
Points per serving unknown


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Cheesy Crockpot Chicken
Serves 8
Points 4 1/2

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve over rice or noodles (don't forget to add these POINTS


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Chicken Cordon Bleu Crockpot
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Serves: 6
Points per serving: 6


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sweet and sour slow cooker chicken curry
1 pound uncooked chicken breast (boneless and skinless), cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 large vidalia onion(s), sliced
14 1/2 oz stewed tomatoes
1/2 cup(s) mango chutney
1/4 cup(s) water
2 tbsp cornstarch
1 1/2 tsp curry powder

Place chicken, pepper and onion in a slow cooker; top with tomatoes.

Mix together remaining ingredients in a small bowl. Pour over chicken mixture, cover and cook on low heat for 4 hours. Yields about 1 1/2 to 2 cups per serving.

Serves | 4
POINTS per serving | 6


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Fake Rotisserie Chicken
Roll up 4 balls out of aluminum foil (around 1 to 1 1/2 inch in size) and put in bottom of crock pot. Put a whole chicken and sit on top of balls in crock pot. Sprinkle seasoned salt or Cajun seasoning all over chicken (I used a little of both). Cook on low all day (8 hrs.) and it's so tender when done that it falls off the bone when you're taking it out. It's so juicy and moist, wonderful.


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Crock Casserole
Serving Size : 8
3 Points each serving

29 ounces hominy, yellow -- 2 cans drained
1 4 ounce green chili peppers -- chopped
1 medium onion -- chopped
2 cloves garlic -- minced
1 pound boned and skinned chicken breast halves -- cut in 1" pieces
14 1/2 ounces diced tomatoes -- 1 can
14 1/2 ounces low sodium chicken broth -- 1 can
1 teaspoon dried oregano -- crushed
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro -- snipped
fat-free sour cream

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth,
oregano, and cumin in a large crock pot. Cover and cook on low setting for 5
to 6 hours or on high for 2 1/2 to 3 hours. Stir in cilantro. Garnish each
serving with fat-free sour cream, if desired.

NOTES : Per serving: 160.3 cal, 2.1g (11.4%) fat, 0.9g fiber, 435mg sodium
Per serving: 3.20 points


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Chicken Spaghetti
4 Points
Serving Size : 6

8 ounces cooked chicken
3 cups cooked spaghetti -- 4 1/2 oz dry
3 ounces Velveeta Light
4 1/2 ounces chopped green chiles
1 can 98% fat free Cream of Mushroom Soup
1/2 cup chopped onions
1/2 cup bell pepper -- cooked w/spaghetti

Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450 degrees. Serve immediately.
221 Cal, 4.3g Fat, 1.8g Fiber, 4 Points per serving.


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Chicken Dinner in a Crockpot
5 Points Per Serving
SERVINGS: 4

4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and
pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook
on low setting for 8 hours.

Serving size is 1 chicken breast with 1 cup of tomato bean mixture.


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Tex Mex Chicken and Rice
Serving Size : 8
6 points per serving

2 cups white rice -- converted
28 ounces tomatoes -- diced
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix -- chicken
4 chicken breast halves without skin -- boned
2 medium onions -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic
pepper

1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper.
2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
3. Stir in the green chiles and garlic pepper and serve at once.

Per Serving (excluding unknown items): 298 Calories; 2g Fat (4.6% calories from fat); 19g Protein; 51g Carbohydrate; 3g Dietary Fiber; 34mg cholesterol; 512mg Sodium.


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Sweet and Spicy Glazed Chicken
6 4-oz. skinless, boneless chicken breast halves
1 Tbsp. Oil
1/4 tsp. salt
1/4 tsp. pepper
4 cloves garlic, minced
1/2 c. brown sugar
1 cup reduced-sodium soy sauce
1 cup reduced-sodium chicken broth
2 Tbsp. Lemon juice1/2 tsp. cayenne pepper
1/4 cup cornstarch
1/2 cup water

In large skillet, heat oil over medium-high heat. Add chicken and brown on both sides. Season chicken with salt and pepper. Put in crock-pot. In a small bowl; combine remaining ingredients, except cornstarch and water. Pour over chicken. Cover; cook on LOW 7-9 hours (high 3-4 hours). When done, remove chicken breasts and turn crock-pot to HIGH; cover. Combine cornstarch and water. Stir into liquid in crock-pot. Place cover slightly ajar on crock-pot. Cook until thickened (15-30 minutes). 6 servings.

6 POINTS Calories 268; Fat 4g


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Garlic Rosemary Crockpot Chicken
Serves 8
Points: 3.4

1 5-pound roasting chicken -- skinned
2 5-inch sprigs rosemary
2 stalks celery with leaves--each cut into 4 pieces
2 small onions -- quartered
16 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
rosemary sprigs and lemons for garnish -- optional

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hour. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.

Serving size: 3 ounces chicken, 2 garlic cloves, 1 celery piece, 1 onion wedge

Per serving: 184 calories, 5.8g fat (1.6g saturated fat), 7.2g fiber


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Orange Glazed Chicken Breast
1 6-oz. can frozen orange juice concentrate, undiluted
1/2 tsp. dried marjoram leaves
6 6-oz. chicken breast halves, skin and excess fat removed
1/4 cup water
2 Tbsp. Cornstarch

Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in crock-pot. Pour remaining sauce over breasts. Cover; cook on LOW 7-9 hours (high 4-5 hours). Before serving, remove chicken breasts from crock-pot. Turn to HIGH and cover. Mix water and cornstarch; stir into liquid in crock-pot. Place cover slightly ajar on crock-pot. Cook until thick and bubbly (15-30 minutes). Serve over chicken. 6 servings.

4 POINTS Calories 188, Fat 1g


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CrockPot Chicken Paella
servings | 4
estimated POINTS per serving | 5

1 Cup Diced Peppers
1 Cup Diced Onions
6 Chicken Thighs (boneless, skinnless)
1 14.5 oz can diced tomatoes
2 Cloves garlic chopped fine
2 TBS Italian Seasonings
1TBS chili powder
1/2 Tsp Cumin
2 Cups cooked Rice (white or brown)
1/3 Cup green peas

Layer the peppers, onions, chicken in the pot. Pour the tomatoes over top, add seasonings. set to cook on low for 5 hours.
After 5 hours, add rice and green peas to the pot. Leave lid off and cook until rice and peas are warm, and most of the liquid is absorbed.
Approx 1 1/2 Cups per serving.


Hope u all ENJOY....
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Old 06-29-2003, 09:58 AM   #36
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Crockpot Chicken Stroganoff:

4 boneless skinless chicken breasts
1 can fat free cream of mshroom soup
16 oz. container fat free sour cream
1 packet dry onion soup mix
8 oz. No Yolks egg noodles

Mix sour cream, mushroom soup, and dry onion soup mix together. Place four frozen chicken breasts in the bottom of the crockpot, pour soup mixture over chicken. Cook all day on high (6-8 hours). When chicken is tender, shred meat in sauce. Cook noodles per package instructions ad drain. Mix noodles with chicken and sauce!

6 points per serving and so yummy!
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Old 07-04-2003, 08:05 PM   #37
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Try this one. I haven't gotten around to making it yet. I will have to wait for cooler temps.

Jane

* Exported from MasterCook *

Potato and Canadian Bacon Slow Cooker Chowder --2 pts

Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Crockpot soups
Weight Watchers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup leeks -- chopped, white part only
1 medium garlic clove -- minced
4 cup chicken broth -- fat-free
1/2 cup uncooked pearl barley
1 teaspoon bay leaf -- crumbled or 1 whole
1/4 teaspoon dried thyme -- crushed
1/4 teaspoon black pepper
4 ounces cooked canadian-style bacon -- cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 ounces fat-free half-and-half cream

In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon.

Cover and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes.

Yields about 1 1/4 cups per serving. Eight servings of 2 pts each

Description:
"This rich and chunky chowder is the next-best thing to being wrapped
in a warm quilt. Canadian bacon makes all the difference."
Source:
"http://www.weightwatchers.com/foodandrecipes/d2_fr_recipe_details.asp
RecipeID=51803"
T(Cooking time):
"6:00"

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

Per Serving (excluding unknown items): 144 Calories; 2g Fat (12.2% calories from fat); 9g Protein; 22g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 614mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

NOTES : I have not tried this yet. Would use pregrated carrot and 1/2 tsp jarred garlic. Could use cooked turkey bacon or veg. substitute. Jane
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Old 07-05-2003, 02:41 PM   #38
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Crockpot ROASTED chicken- easiest thing I ever made

Like the deli stye roasted chickens?

you can do it yourself in a crockpot. I had my doubts but After making it im a believer and its only a few steps

whole chicken-cleaned
foil
season salt

rub season salt all over the chicken

wad up aluminum foil into 5 or so med size balls and put on bottom of crockpot.

place chicken back side down ON the balls and cook at high for 4-5 hrs

Must be cooked on hi. I went to turn the chicken over when done and it literallyh fell apart and bones littered the bottom of the crockpot. perhaps the chicken being kept out of the juices. I dont know but the foil trick really works.

I count 1pt per oz like normal boneless skinless chicken as I remove the skin afer cooking. the flavor is wonderful.

Tiff
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Old 01-03-2005, 01:02 AM   #39
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Default Easy Crock Pot Italian Chicken

Spray crock pot with Pam and pour in 1/3 cup water. Cut 4 -5 scrubbed potatoes into wedges and place in crock pot. Add 4 -5 boneless, skinless chicken breasts to pot. Sprinkle FF Italian salad dressing liberally over chicken. Cook 6-8 hours on low. Weigh your portion before eating, and count points accordingly.

For another half-point, sprinkle a little Parmesan cheese on chicken after the dressing is added, before cooking.
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Old 05-24-2005, 12:06 AM   #40
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i have another easy crock pot italian chicken recipe:

four boneless skinless chicken breasts, frozen
1 cup chicken broth (or water if you're concerned about sodium)
1 packet Good Seasons (or similar brand) Italian dressing mix

Place frozen chicken in crock pot, pour broth over top, and sprinkle Italian dressing mix on top. Cook on low for 8 - 10 hours.

As for points, it depends on the size of your chicken. Just figure out the points in the chicken, and there's your points per serving.
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Old 07-26-2005, 04:19 PM   #41
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Default Chicken Stroganoff

Chicken Stroganoff

Makes 6 servings

Ingredients

1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
Makes 6 servings. 4 WW points per serving.
(serve it over rice or noodles, but be sure to add those points)
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Old 07-26-2005, 05:10 PM   #42
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Default Cheesy Crockpot Chicken

Cheesy Crockpot Chicken

POINTS® Value | 6
Servings | 5

Ingredients


3 cup Campbell's (U.S.) Healthy Request Cream of Chicken Soup
1 1/2 cup Campbell's (U.S.) Cheddar Cheese Soup
1 tsp garlic powder
1 pound cooked boneless, skinless chicken breast


Instructions
Add soups and garlic powder in crockpot and stir until well blended. Layer chicken breasts on top. Cover and cook on low for 6-8 hours.

You can add 1/2 c. cooked rice, but remember to add the points. I've also poured it over 2 slices of lo-cal toast.
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Old 08-02-2005, 03:14 PM   #43
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Default Chicken & Potatoes

5 chicken breast, cut into 1/4s
~10 baby potatoes
lemon juice
oregano

toss into a crockpot before work & cook on low until supper...(I do this a lot!)

leftover chicken is yummy for sandwiches!
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Old 10-16-2005, 10:01 AM   #44
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I just made a killer crockpot lasagna last night!!! ENJOY!!

Here are the ingrediants.....

28 oz of diced tomatoes
5 oz can of tomatoe paste
1 C of water
1 C of non fat cottage cheese
2 C of part skim mozzerella cheese
1 lb browned/drained ground turkey
1/2 small onion chopped up
1/2 tsp chopped garlic
oregano, basil, italian spices to season
8 oz (about half box) of lasagna noodles broken in small pieces
**make sure noodles are buried in the sauce well**

Cook on low for 5-6 hours
1 Cup = 6 pts
serves 10
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Old 02-22-2006, 09:28 AM   #45
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Default Cream Cheesy Crockpot Chicken

skinless chicken breasts, tenderloins, etc.
1 can 98 % ff cream of chicken soup
1 - 8oz pkg cream cheese (light or ff)

Place chicken in crockpot, add cream of chicken soup, cut cream cheese into cubes, mix around and cook on low all day. Serve over rice or noodles. Chicken can be shredded if desired.

Note: Chicken can be frozen, no need to defrost. I usually make this with frozen chicken and it is always done by the end of the day.
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