Angel Chicken
Yield: 6 servings; 8 points per serving
1 pound uncooked boneless, skinless chicken breast
1 cup Chive and Onion Cream Cheese
1/4 cup white wine
1 package garlic-flavored salad dressing mix
1 cup Golden Mushroom Soup
2 Tbsp unsalted butter
1 pound cooked angel hair pasta
Place chicken breasts in crock pot.
Mix 1 container light chive and onion cream cheese, 1 can golden mushroom soup, and butter. microwave 2 minutes to soften, stir to blend.
Stir in 1 pkg italian salad dressing mix and 1/4 cup dry white wine. Pour soup mixture over chicken in crock pot. Cook 4-6 hours on low.
One hour before serving, remove chicken and cut into bite-size pieces. put chicken back in crock pot. Serve sauce and chicken over hot cooked angel hair pasta.
Top
Slow Cooker Chicken Cacciatore
Serve this classic Italian stew plain or over whole-wheat penne. For a spicier flavor, add a pinch of crushed red pepper flakes at the start of cooking.
1 pound boneless, skinless chicken thigh(s), cut into bite-size pieces
1 cup mushroom(s), sliced (fresh, frozen or canned)
1 cup green pepper(s), sliced (fresh or frozen)
1 cup onion(s), chopped (fresh or frozen)
1 large garlic clove(s), minced
1 Tbsp canned tomato paste
14 1/2 oz canned crushed tomatoes, fire-roasted
1/4 cup red wine, dry-variety
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper
Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields 4 servings (about 1 cup per serving). 4 points per serving.
Top
Slow-Cooked Chicken Italianne
Yield: 4 servings; 5 points per serving
1 1/2-2 lbs. bone-in chicken breasts, skin removed
1 (14.5 oz) can Italian style stewed tomatoes
1 (8 oz) can tomato sauce
1 tsp. minced garlic
1 cup sliced mushrooms
2 cups ready-to-cook brown rice (microwavable package)
Place chicken breasts, stewed tomatoes and tomato sauce in a 2 qt. slow cooker. Cover and cook on low for 7-8 hours.
A half-hour before end of cooking time, saute garlic in a nonstick pan with nonstick cooking spray over medium heat. Add mushrooms; cook stirring frequently, 2-3 mins. Add to slow cooker mixture. Mix well.
Microwave brown rice following package instructions. Divide between 4 plates. Top each portion of rice with one-quarter of the chicken and sauce mixture.
Top
Slow Cooker Chicken Paprikash
Yield: 4 servings; 4 points per serving
1 sprays cooking spray, or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream
Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more.
Spoon mixture into a 4- to 5-quart slow cooker; add broth. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: Stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.
Top
Black Bean Crockpot Chicken
Yield: 4 servings; 5 points per serving
4-5 boneless chicken breasts, frozen
1 can black bean
1 can corn (or 1-1/2 cup frozen corn)
1 jar salsa, any kind (~14 oz)
1 package FF cream cheese (8 oz)
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot. Add 1 can of black beans, drained, 1 jar of salsa,
1 can of corn drained.
Keep in crock-pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on
top!) and let sit for about 1/2 hour.
Top
Crockpot Sour Cream Salsa Chicken
Yield: 4 servings; 3 points per serving
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 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium.
Top
Crockpot Lemon Garlic Chicken
Yield: 4 servings; 5 points per serving
1 1/4 pound (about 4)uncooked boneless, skinless chicken breast
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp Land O Lakes Stick Light Butter
1/4 cup Regina Select Chardonnay cooking wine
3 Tbsp lemon juice, canned or bottled
1 tsp Herb-Ox Instant Chicken Bouillon Powder
1 tsp dried oregano
1 tsp minced garlic
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
Melt butter in frying pan, add garlic. Brown chicken in butter and garlic. Remove chicken and place in crockpot.
In frying pan add wine, lemon juice, chicken bouillon to butter and garlic stir to get loosen browned bits from pan. In bowl mix soup and oregano, salt and pepper. Add soup mixture to frying pan and stir till well mixed. Pour mixture over chicken and cook on low for 5-6 hours.
Top
Chicken and Dumplings
Yield: 8 servings; 4 points per serving
1 pound Boneless skinless chicken breasts -- cubed
21 1/2 ounces 98% fat free Cream of Chicken Soup
1 Onion- diced
2 1/2 cups Water (2 soup cans)
2 tsp chicken broth and seasoning mix
1 pound red potatoes -wedged
1/2 pound carrots - sliced thick
2 stalk celery-sliced thick
1/4-1/2 tsp sage
s&p to taste
7 1/2 ounces Pillsbury Buttermilk Biscuits
2 tbls cornstarch
Combine all ingredients, except biscuits & cornstarch, in crockpot. Cover; cook on low for 5 to 6 hours.
30 minutes before serving mix cornstarch with 1/3 cup water and whisk into crockpot. Tear each biscuit into 4 pieces. Add to crock pot mixture; stir gently. Turn crockpot setting to High. Cook for an additional 30 minutes or until biscuits are fluffed up and cooked through to the center.
Top
Chicken Stroganoff
Yield: 6 servings; 5 points per serving
6 (4 oz.) Skinless, Boneless Chicken Breasts Halves
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
16 oz. Fat Free Sour Cream
1 (1 oz.) Envelope Lipton Onion Soup Mix
Spray crockpot with non-stick cooking spray. Place frozen chicken breasts in bottom of crockpot. Combine Soup, Sour Cream and Onion soup mix. Pour over chicken. Cook on low for 7 hours. Divide evenly and serve over rice or noodles for additional points.
Top
Crockpot Chicken and Stuffing
Yield: 4 servings; 7 points per serving
1 lb boneless skinless chicken breasts, about 4 small pieces
1 box Stove Top Stuffing mix
1 jar Heinz Fat Free Chicken gravy
1 cup chopped celery
1 cup chicken broth
Spray the bottom of the crockpot with Pam and lay the chicken at the bottom of the crockpot. Pour the broth over the chicken. In a bowl, mix together the dry stuffing mix, celery, and gravy until slightly moistened. Heap over the chicken in the crockpot. Cook 6-7 hours on low.
Top
Crockpot Garlic Chicken
Yield: 4 servings; 3 points per serving
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), unpeeled
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.
Top
Italian Chicken
Yield: 4 servings; 3.5 points per serving
4 boneless skinless chicken breasts
1/4 c. white wine
1 pkg. Good seasons Italian salad dressing mix
Brown chicken. Place in crockpot. Sprinkle salad dressing mix over chicken. Add wine.
Cover; cook on high about 4 hours or on low for 6 - 8 hours.
Top
Crockpot Picante Chicken
Yield: 4 servings; 2 points per serving
12 ounces skinless boneless chicken breast
1 jar picante sauce -- small
Put in crock pot and simmer all day (approx 8 hours).
Top
Chicken and Mushroom Gravy
Yield: 6 servings; 3.5 points per serving
6 boneless skinless chicken breasts halves
21 1/2 oz. 98% fat-free Condensed cream of Mushroom Soup
Salt And Pepper
8 oz. Mushrooms, canned -- sliced and drained
1/2 Cup dry white wine
Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover. Cook on LOW for 7 to 9 hours.
Top
No Peek Chicken Pot
Yield: 6 servings; 3 points per serving
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1 (1 oz) package dry onion soup mix
2 cups water
2 cups (6 oz) uncooked instant rice
16 ounces skinned and boned uncooked chicken breast - cut into 36 pieces
1 cup (one 4 oz can) sliced mushrooms - drained
1/8 teaspoon black pepper
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container combine chicken soup, dry onion soup mix, water, and uncooked rice. Stir in chicken, mushrooms and black pepper.
Cover and cook on LOW for 6-8 hours. Gently stir just before serving.
Top
Crock Pot Chicken Paprika
Yield: 4 servings; 6 points per serving
12 oz. BSCB, cut into strips
3 c. potatoes, sliced (skin left on optional)
3 c. onions, peeled and sliced
1 c. water
Paprika
Place 4 chicken strips on bottom of pot. Sprinkle with paprika.
Cover with a layer of potatoes, then a layer of onions. Spray Pam over onions. Generously sprinkle with paprika. Repeat process until you have 4 layers.
Pour cup of water down the side of slow cooker, so as to not wash the paprika off.
Cook on low 8-10 hours.
Top
Crock Pot Enchilada Casserole
Yield: 6 servings; 6 points per serving
12 small corn tortillas
1 can (15 oz) black beans
1 can (15 oz) diced tomatoes
1 can (10 oz) chile verde sauce
3 oz FF cream cheese
2 oz Monterey jack or pepper jack cheese, grated
½ c. onion
4 t. taco seasoning mix
1 can FF cream of chicken soup
1 lb. FROZEN boneless skinless chicken breasts
Combine all ingredients except cheeses and tortillas. Place in crock pot and cook 8-10 hours.
30 minutes before serving, add cream cheese.
Preheat oven to 350-375 degrees.
Spray 9”x13” baking dish with Pam. Tear tortillas into halves and layer in dish.
Spoon crock pot chicken mixture over tortillas. Top with jack cheese.
Bake 20 minutes till bubbly and cheese is melted.
Let set 10 minutes before serving.
Top
Crock Pot Creamy Red Potatoes and Chicken
Yield: 4 servings; 8 points per serving
20 oz. red potatoes, chunked
8 oz. ff cream cheese
1 can cream of potato soup
1 pkt. Hidden Valley dry ranch mix
12 oz. BSCB, cut into strips
Place potatoes in crock pot.
In bowl, beat together cream cheese, soup, and ranch dressing mix. Stir in chicken. Cover and cook on low 8-10 hours, or until potatoes are tender. If possible, stir once after 5-6 hours.
Stir well before serving.
Top
Slow Cooker Buffalo Chicken
Yield: 4 servings; 3 points per serving
1 lb. boneless skinless chicken breast halves
2 Tablespoons light margarine, melted
2 Tablespoons white vinegar
1/4 cup Frank's hot sauce
1/8 teaspoon celery seeds
ground black pepper, to taste
Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker. Combine margarine, vinegar, hot sauce, celery seeds and black pepper. Pour over chicken in slow cooker.
Cook on LOW for 6-7 hours.
Per serving: 153 Calories; 4g Fat; 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 516mg Sodium.
Top
Smothered Buttermilk Chicken
Yield: 4 servings; 5 points per serving
1 pound boneless skinless chicken thighs
3 medium carrots -- sliced
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine (I used light)
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.
In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.
Serve with rice, mashed potatoes or biscuits.
Top
Comments (0)
You don't have permission to comment on this page.