Low Fat Crock Pot Chicken Recipes to start your New Year

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

1 package dry onion soup mix

2 Cups water

2 Cups uncooked instant rice

16 oz. skinless, boneless chicken breast, cut in 1" pieces

1 Cup sliced mushrooms

1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crockpot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8 hours. Stir before serving. Serves 6 (1 cup serving) WW pts: 3

This dish NEEDS some color, it's very brown. I would add the peppers and a bag of frozen zero point veggies.

4-6 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. (Low for 6 - 8 hours.)

4 chicken breasts (halves)

1 pkg. Stove Top Stuffing

1/2 cup water

1 can FF cream of mushroom soup

1 cup chicken broth

Place chicken on bottom of Crockpot.  Pour broth over the chicken.  Mix together the stuffing, soup, and water, and place on top of the chicken.  Cook on low for 7 hours.  Serves 4    Points 7 (If you have really large chicken breasts, the points would be a little higher)

6 skinless chicken thighs

1 large onion -- chopped

2 cloves garlic -- finely chopped

1 14.5oz can chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/4 teaspoon red pepper sauce

2 15oz cans great northern beans -- rinsed and drained

1 15oz can white shoe peg corn -- drained

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro

Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart slow cooker. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender.  Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.

Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg Chl

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.

Per serving: 254 Calories; 4g Fat (15% calories from fat); 23g Protein; 32g Carbohydrate; 45mg Cholesterol; 390mg Sodium

Serves: 6 Total Points - 24 ... per serving ? 4

Canned sliced mushrooms, drained 10 oz.

Sliced onion 1 cup

Chicken parts, skin removed 3 lbs.

Canned tomatoes with juice (broken up) 14 oz.

Envelope Spaghetti sauce mix 1 x 1-1/2 oz.



Arrange mushrooms and onion in 5 quart (5 L) slow cooker. Lay chicken pieces over top. Stir tomato and spaghetti sauce mix together in bowl. Pour over top of chicken.  Cover. Cook on low for 8 to 10 hours or on High for 4 to 5 hours.

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. I figured it up and for 4 servings it equals to 6 points a serving.

 

1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded

15 ounces whole tomatoes

10 ounces enchilada sauce

1 medium onion -- chopped

4 ounces chopped green chilies

1 clove garlic -- minced

2 cups water

14 1/2 ounces fat-free chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 whole bay leaf

6 whole corn tortillas

2 tablespoons vegetable oil

1 tablespoon chopped cilantro

Parmesan cheese -- for garnish

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.

Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.

16 Ounces Chicken Breast Halves Without Skin ? cubed

30 Ounces Black Beans, Canned ? undrained

30 Ounces Mexican-style Stewed Tomatoes ? canned

1 Cup Salsa

4 Ounces Chopped Green Chiles

14 1/2 Ounces Tomato Sauce

2 Cups Reduced Fat Cheddar Cheese

Tortilla Chips

Combine all ingredients except cheese and tortilla chips into slow cooker.  Cover and cook on low 8 hours.  To serve, put a handful of chips into each individual bowl. Ladle soup over chips. Top with 1/4 cup cheese.



Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.2% calories from fat); 25g Protein; 27g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 1215mg Sodium.

Serving Ideas : Would be good with a dollop of sour cream too.

 Might also add minced garlic and cilantro to soup. Could use Monterrey Jack cheese instead of the Cheddar.

 

1 pound ground round

1 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup dry red wine or water

1 tablespoon chili powder

1 teaspoon sugar

1 teaspoon ground cumin

1/4 teaspoon salt

1 garlic clove -- minced

1 15oz can kidney beans -- drained

1 14.5oz can Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained

6 tablespoons shredded reduced-fat extra-sharp cheddar cheese

Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese. Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1-1/2 hours.

NUTRITIONAL INFORMATION:  CALORIES 243; FAT 5.6g; PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg; SODIUM 637mg; CALC 154mg  Points = 5