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Crock Pot Goes Low Fat with Easy Recipes
 Basil Chicken Recipe This recipe makes 4 servings. Each serving contains 287 calories and 4g of fat. What You Need ? 4 whole skinless chicken breasts ? 1/2 teaspoon pepper ? 1/2 teaspoon basil ? 1 can cream of celery soup ? 1/2 whole green pepper, sliced What To Do 1. Place chicken breasts in crock pot and sprinkle pepper and basil over top. 2. Spread soup over top of chicken, and arrange green pepper slices over all. 3. Cover; cook 6-8 hours on low. Cola Chicken Recipe This recipe contains 286 calories and 2 grams of fat per serving. What You Need ? 1 cup cola (not diet) ? 1 cup ketchup ? 1 onion, sliced ? 1 1/2 pounds boneless skinless chicken breast What To Do 1. Wash and pat dry chicken. Salt and pepper to taste. 2. Place chicken into crock pot with onion slices on top. 3. Add cola and ketchup. 4. Cover; cook on low 6-8 hours. Low-Fat Crock Pot Cacciatore Recipe This recipe makes 6 servings, each of which contains 280 calories and 5 grams of fat. What You Need ? 6 skinless, boneless chicken breast halves ? 1 28-oz. jar spaghetti sauce ? 2 green bell pepper, seeded and cubed ? 8 ounces fresh mushrooms, sliced ? 1 onion, finely diced ? 2 tablespoons minced garlic What To Do 1. Add chicken to slow cooker and top with remaining ingredients. 2. Cover; cook on low 7-9 hours. Chicken & Rice (6 Points) 1/2 lb. mushrooms, fresh 1/2 c. onion 1 lb. chicken pieces 1 tsp. chicken bouillon 1 tsp. poultry seasoning 1/4 tsp. salt 2 cs. water 3/4 c. rice, uncooked Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crock pot. Can be refrigerated overnight. Start crock pot on LOW. When ingredients are heated, add rice. Cook until done. Makes 6 servings. Calories...265...Fat...6 g...Protein...25 g...Carbs...27 g... Fiber...0 g. 1/4 cup onion -- finely chopped 1/4 cup celery -- finely chopped 1/4 cup green pepper -- finely chopped 1/4 cup pimento ? chopped 4 ounces mushroom stems and pieces ? drained 3 cups chicken or turkey -- cooked and cubed 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 1 10 ounce ca cream of mushroom soup 1 13 ounce can evaporated skim milk 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 in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campbell?s Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat. 6 serv @ 6 pts. 6 whole boneless skinless chicken breasts 1 box stove top stuffing mix 1 can 98% fat-free cream of mushroom soup -- or any cream soup 1/2 cup water or chicken bouillon Spray a 3 1/2 quart crock pot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours. Per Serving: 321 Calories; 6g Fat; 56g Protein; 7g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 459mg Sodium. 2 Tbs. flour 2 t instant bouillon granules, chicken flavor 1 1/2 tsp. poultry seasoning 1/4 tsp. pepper 6 bone in chicken thighs (about 2 lbs) 2 med. potatoes cut in 1" pieces 1/2 c chopped onion 1 (15oz ) can tomato sauce 1 T Worcestershire 1 (9oz) pkg. green giant frozen baby lima beans, thawed 1 (9oz) pkg. green giant frozen nibblets corn, thawed In large resealable food storage plastic bag, combine flour, bouillon, poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and onion; seal bag and shake to coat. Place in slow cooker. In small bowl, combine tomato sauce and Worcestershire sauce; mix well. Pour over chicken and vegetables in slow cooker; stir gently to combine. Cover; cook on low for 7 hours. Stir in beans and corn. cover; cook on low for an additional 30 minutes. To serve, remove bones from chicken thighs. Stir chicken into stew mixture; mix well. Makes 6 servings: 6 points per serving 290 cal; 6g fat; 50mg cholesterol; 550mg sodium; 40g carbohydrates; 6g fiber; 20g protein. 2 tablespoons Olive oil 2 large Onions -- slice 1 teaspoon Fresh ginger -- grate 3 Cl garlic -- mince 3 pounds boneless skinless chicken breasts 3 large Carrots -- dice 2 large Potatoes; peel -- dice 2 tablespoons Raisins 1/2 teaspoon Cumin 1/2 teaspoon Turmeric 1/2 teaspoon Salt and pepper 1/4 teaspoon Cinnamon 1/4 teaspoon Cayenne pepper 1 Can chopped tomatoes -- (14 1/2 ounces) 3 medium Zucchini -- 1" slice 1 Can garbanzo beans -- (15 ounces) drain 2 tablespoons Parsley -- chop 1/2 teaspoon Cilantro Sauteé onions, ginger and garlic in oil. Transfer to crock pot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crock pot. Place chicken on top of veggies. Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous. Source: Rival. Per Serving: 380 Calories; 7g Fat; 47g Protein; 31g Carbohydrate; 7g Dietary Fiber; 99mg Cholesterol; 223mg Sodium. 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 crock pot 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. Note: Its the best recipe I've tried so far, very flavorful. 5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by the 6 servings I had in the crock pot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts. 
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