LaaLoosh » Crock Pot

Bacon Ranch Slow Cooker Chicken Recipe – 6 Points +

LaaLoosh — Tue, 07 Feb 2012 15:30:44 +0000

In case you didn’t get your bacon craving satisfied with yesterday’s Bacon Collard Greens Recipe, then today’s Bacon Ranch Slow Cooker Chicken recipe should do the trick. This dish is oh-so-amazing with it’s tender, juicy chicken breasts, smothered in a creamy bacon ranch sauce. And though each serving is just 6 Points +, it tastes like it is so bad for you. Serve this to the every bacon lover you know, and I guarantee that NO ONE will have any idea it’s a Weight Watchers friendly dish. It’s incredibly easy to make, and makes great leftovers too (not that there will be any, once you taste it). This Bacon Ranch Slow Cooker Chicken is great by itself, paired with some fresh steamed broccoli or asparagus. Or try serving it over some high fiber pasta, brown rice or Miracle Noodles or Shirataki Noodles. Just make sure to count the extra Points for the pasta or rice (the Miracle Noodles and Shirataki Noodles are 0 Points). Truly, a wonderful, delicious, and superbly satisfying dinner recipe that will satiate your bacon craving without using up a lot of those precious Points +! Enjoy.

Bacon Ranch Slow Cooker Chicken Recipe

Once you taste this Bacon Ranch Slow Cooker Chicken, you will have a hard time believing it’s just 6 Points + per serving. Creamy, flavorful, and full of bacon, this is one of the best Weight Watchers Crock Pot Recipes I’ve ever made.

Ingredients

16oz boneless, skinless chicken breasts (4, 4oz breasts)
6 slices extra lean turkey bacon, cooked and chopped
3 cups plain, non-fat Greek yogurt
1 tbsp chicken bouillon base
1/4 cup fat free chicken broth
1 packet powdered Ranch dressing mix
1 tbsp fresh chives or parsley, chopped

Instructions

Spray a crock pot with non-fat cooking spray and place chicken breasts inside (you can use frozen or defrosted).
In a large bowl, combine chicken bouillon base and yogurt until well blended. Then add in remaining ingredients and mix well.
Pour sauce over the chicken breasts.
Cook on high for 3.5 hours.
Shred chicken with a fork and garnish with fresh chives or parsley.
Serve over Miracle Noodle Pasta or Shirataki Noodles for 0 additional Points!

Preparation time: 15 minute(s)

Cooking time: 3 hour(s) 30 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

NOTE: If the yogurt is curdling, you can try using Campbell’s 98% Fat Free Cream of Chicken Soup instead. But skip the bouillon if you use that. Also, it will increase the Points Plus value by about 1 Point per serving.

Entire recipe makes 4 servings
Serving size is 1/4 of the entire recipe (approx) 1 1/3 cups
Each serving = 6 Points +

PER SERVING: 270 calories; 4g fat; 9g carbohydrates; 47g protein; 0g fiber

Slow Cooker Vegetarian Lasagna Recipe – 8 Points +

LaaLoosh — Wed, 02 Nov 2011 14:54:31 +0000

Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. Each nicely sized serving is just 8 Points +, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.

Slow Cooker Vegetarian Lasagna Recipe

Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way.

Ingredients

15 (12oz) whole-wheat lasagna noodles uncooked
1 15 oz container fat free ricotta
3 cups shredded reduced fat mozzarella
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1 5-ounce package baby spinach, coarsely chopped
3 large portobello mushroom caps thinly sliced
1 small eggplant, quartered lengthwise and thinly sliced
1/2 cup liquid egg substitute
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Instructions

In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
Coat a 6-quart or larger slow cooker with non-fat cooking spray.
Spread 1 1/2 cups of the tomato mixture in the slow cooker.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
Set aside the remaining 1 cup mozzarella.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Italian

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

Creamy Chicken Stew Crock Pot Recipe – 4 Points +

LaaLoosh — Wed, 28 Sep 2011 14:49:47 +0000

Chilly Fall weather means it’s time to get that crock pot out and start whipping up some yummy Weight Watchers Crock Pot Recipes! A great one that always goes over well is this Creamy Chicken Stew Recipe. Made with juicy chicken thighs and lots of veggies, this tasty fall stew recipe is loaded with tons of flavor, but has just 4 Points + for 1 cup. It does have a few more steps than most chicken crock pot recipes, but the velvety sauce that’s delicately flavored with lemon is oh-so worth the extra effort. Make a big batch and freeze into individual portions for a quick and easy meal on a cold day!

Creamy Chicken Stew Crock Pot Recipe

The perfect low calorie chicken stew recipe for Fall, this tasty dish makes you forget you are a Weight Watcher. The creamy sauce and fresh herbs make this delicious stew a real treat. And at just 4 Points + per cup, it’s a pretty good bargain.

Ingredients

2 pounds boneless, skinless chicken thighs, trimmed and cut into bite sized chunks
1 pound mushrooms, chopped
1 cup zucchini, chopped
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1 cup carrots, sliced
1/2 cup celery, chopped
1/2 cup shallots, finely chopped
4 cups fat free chicken broth
1/4 cup fat free half and half
1/2 cup water
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1/2 cup chopped fresh parsley
3 bay leaves
1/2 tsp freshly grated lemon zest
2 tbsp cornstarch
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and 1/4 cup water.
Cover and cook over high heat, stirring often, for about 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes.
Add broth, celery, zucchini, carrots, thyme, rosemary and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker and sprinkle lemon zest on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
Transfer the chicken and vegetables to a bowl; discard bay leaves.
Skim fat and pour the juices into a large saucepan. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened.
Add half and half and lemon juice; stir until boiling.
Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
Just before serving, stir in peas and parsley.

Preparation time: 30 minute(s)

Cooking time: 4 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 200 calories; 4 g fat; 12 g carbohydrates; 25 g protein; 2 g fiber

Slow Cooker Greek Chicken Stew Recipe – 5 Points +

LaaLoosh — Tue, 10 May 2011 21:40:27 +0000

Here’s another great low calorie crock pot recipe that is not only easy, but incredibly yummy and satisfying. With each hearty serving of this Slow Cooker Chicken Recipe for Greek Stew, you get loads of flavor, but it packs on a mere 5 Points + per serving. It’s filled with delicious vegetables and covered in a tangy creamy tomato yogurt sauce with lemon essence that is soooooooo good, I want to smother everything with it! I also love that this dish tastes light and fresh, making a great spring or summer crock pot recipe. If you love Mediterranean flavors, and are looking for an easy weeknight dinner idea, give this delectable dish a try ASAP.

Slow Cooker Greek Chicken Stew Recipe

One of my delicious and healthy crock pot recipes that the whole family can enjoy, this Crock Pot Greek Chicken Stew is fantastic. Loaded with delectable Mediterranean flavor, but super low in carbohydrates, each large serving has just 5 Points +. Though not an official one of Weight Watchers Crock Pot Recipes, it’s a great low calorie dish that all calorie counters can enjoy.

Ingredients

1lb skinless, boneless chicken thighs (about 4-6 thighs)
1 14oz can diced tomatoes
1 cup fat free chicken broth
1/2 cup plain, fat free Greek yogurt
1 small head cauliflower, chopped
1 fennel bulb, sliced
1 10oz can artichoke hearts, drained
1 large red onion, sliced
1/3 cup Kalamata olives (not in oil), drained
1/4 cup fresh oregano, finely chopped
8 garlic cloves, minced
2 tsp fresh lemon zest
1 tsp salt
½ tsp black pepper

Instructions

Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
Pour in broth and tomatoes.
Cover and cook about 4-5 hours on high or 6-8 hours on low.
Stir in yogurt and artichokes and cook for about another 15- 30 minutes.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet (other): Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Greek

Entire recipe makes 4 servings
Serving size is 1 – 1 ½ thighs, and about 1 1/4 cup of sauce
Each serving = 5 Points +

PER SERVING: 229 calories; 6g fat; 15 g carbohydrates; 29 g protein; 5 g fiber

Slow Cooker Cheesy Risotto Recipe – 5 Points +

LaaLoosh — Wed, 27 Apr 2011 14:13:35 +0000

A staple in many Italian meals is the versatile rice dish that we all know (and love) as risotto. With a few additions and substitutions, this popular side dish recipe gets a healthy makeover! By adding veggies, and using whole grain brown rice, this Vegetarian Crock Pot Risotto Recipe has just 5 Points + per serving. Not too shabby. Plus, it’s loaded with fiber and tastes great! It makes a delicious and healthy side dish recipe that’s perfect to compliment your favorite Weight Watchers main dish. I just served this risotto at a party recently, and it was a big hit. Plus, who doesn’t love easy, low calorie crock pot recipes!?!

Slow Cooker Cheesy Risotto Recipe

The perfect Vegetarian Slow Cooker Recipe that tastes great and is a great accompaniment to many meals. Cheesy and healthy, this Crock Pot Risotto is sure to be a hit! And though it’s not an official one of Weight Watchers Slow Cooker Recipes, it should be – it’s fabulous!

Ingredients

1 cup short-grain brown rice
4 cups fat free vegetable broth
1 cups water
1/3 cup dry white wine
1 large fennel bulbs, cored and finely diced
2 cups frozen French-cut green beans
1/3 cup green onions, diced
1 medium carrot, peeled and finely chopped
1 large shallot, finely chopped
1/2 cup mushrooms, chopped
1/2 cup grated Parmesan cheese
1/3 cup Greek yogurt, plain
2 tsp fennel seeds
3 cloves garlic, minced
1 tbsp freshly grated lemon zest
Salt and pepper to taste

Instructions

Spray the inside of a 4-quart or larger slow cooker with non fat, butter flavored cooking spray.
Crush fennel seeds with a rolling pin or the bottom of a saucepan.
Combine the fennel seeds, diced fennel, rice, carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the rice is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
Shortly before serving, cook green beans according to package instructions and drain.
Turn off the slow cooker. Stir the green beans, mushrooms, green onions, Parmesan, yogurt, lemon zest and pepper into the risotto. If it seems dry, heat the a bit more water and stir it into the risotto.

Preparation time: 20 minutes

Cooking time: 3-4 hours

Diet type: Vegetarian

Diet (other): Reduced fat

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Italian

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 5 Points +

PER SERVING: 212 calories; 3g fat; 35 g carbohydrates; 11 g protein; 8 g fiber

Slow Cooker Pot Roast Recipe – 5 Points +

LaaLoosh — Tue, 15 Feb 2011 23:49:41 +0000

photo credit: web md

It’s Tuesday, and I’m feeling LAZY. So tonight’s dinner will be my trusted and true, slow cooker Pot Roast Recipe. I love the ease of WW crock pot recipes and the fact that they are always so yummy! This particular pot roast is super flavorful and delicious, and the meat is so moist, it just melts in your mouth, like butter, baby! It’s a healthier version with a LOT less sodium, fat and calories than traditional pot roast recipes, but still tastes just as good. And at just 5 Points + per serving, including the gravy, it makes an awesome, low calorie weeknight dinner idea. Easy for me, good for my family!

Slow Cooker Pot Roast Recipe

Ingredients:
- 1 4lb lean beef chuck roast, trimmed of fat
- 1 tbsp extra-virgin olive oil
- 2 large onions, thinly sliced
- 1/2 cup carrots, sliced
- 1 cup butternut squash, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tbsp fresh parsley, chopped
- 1/2 cup strong brewed coffee
- 2 tbsp balsamic vinegar
- 2 tbsp cornstarch mixed with 2 tbsp water
- salt and pepper

Directions:
Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.

Entire recipe makes 8 servings
Serving size is 4oz of meat with 1/3 cup gravy
Each serving = 5 Points +

PER SERVING: 220 calories; 5 g fat; 5 g carbohydrates; 32 g protein; 1 g fiber

Mushroom and Black Bean Crock Pot Chili Recipe – 6 Points +

LaaLoosh — Tue, 25 Jan 2011 21:50:15 +0000

I’m always on the lookout for delicious and healthy Weight Watchers Slow Cooker Recipes, because, let’s face it, cooking in a crock pot pretty much rules. With a toddler at home and a baby in my tummy causing horrible morning sickness, I LOVE the idea of throwing some food in a pot and calling it dinner! This amazingly yummy Mushroom and Black Bean Crock Pot Recipe was so good! Loaded with flavor, spice and texture, this chili was way more enjoyable than I anticipated. It’s also packed with protein and fiber, and very low in fat, giving it just 6 Points + per serving. It’s a great, healthy alternative to traditional Mexican foods, and still brings that authentic Mexican flavor. This is also a great dish to serve for a crowd or large party, and is sure to fool everyone into thinking it’s fatteningly delicious!

Mushroom and Black Bean Crock Pot Chili Recipe

Ingredients:
– 1 pound mushrooms, any variety, sliced
- 2 cans of black beans, drained and rinsed
- 5 1/2 cups fat free vegetable broth
- 2 medium onions, chopped
- 1 can corn kernels, drained and rinsed
- 1 large zucchini, chopped
- 8 ounces tomatillos, husked, rinsed and chopped
- 2 fresh jalapenos, seeded and finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup water
- 2 tbsp fresh lime juice
- 1/4 cup mustard seeds
- 1 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tbsp chili powder
- 4 garlic cloves, minced
- 1 tsp ground cardamom
- 2 tbsp minced canned chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/2 cup reduced fat sour cream

Directions:
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, garlic, mushrooms, corn, jalapenos, zucchini, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, lime juice, tomato paste, salt & pepper and chipotles; mix well.
Place the beans in a 5- to 6-quart crock pot or slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours. Garnish with sour cream, cilantro and diced tomatoes right before serving

Entire recipe makes 10 servings
Serving size is 1 1/2 cups
Each serving = 6 Points +

PER SERVING: 236 calories; 5 g fat; 37 g carbohydrates; 17 g protein; 13 g fiber

Cuban Pork Crock Pot Stew Recipe – 6 Point Total

LaaLoosh — Mon, 22 Feb 2010 17:55:23 +0000

This delicious Cuban-Style Yam and Pork Stew Recipe for your slow cooker is a real treat! With the flavor and zest of traditional Cuban recipes, this reduced calorie version is a wonderful meal idea for any weight watcher. Each HUGE serving has just a 6 Point Total, so it’s a wonderfully satisfying meal choice that can be paired with some 0 Point Recipes for a great weight watchers meal. It’s tasty, juicy and super easy to make. And it’s a healthy recipe that the whole family can enjoy without knowing that they are actually eating healthy! Crock Pot Recipes have always been a favorite of mine, because they are just so easy and pretty hard to mess up. Though this is not an official one of Weight Watchers Crock Pot Recipes, it’s a must try for anyone who loves Cuban food, but is watching their weight.

Cuban Pork Crock Pot Stew Recipe

Ingredients:
- 1 lb lean pork loin, cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 large green pepper, chopped
- 1 red pepper, chopped
- 14 1/2 oz canned diced tomatoes
- 1 small can green chilies
- 2 medium garlic cloves, minced
- 1 small red onion, chopped
- 1/4 cup orange juice
- 3 medium green onions
- 1 tsp table salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp fresh lime juice
- 2 tbsp fresh chopped cilantro
- 1 tbsp fresh chopped parsley

Directions:
In your slow cooker, put pork, potatoes, chilies, tomatoes, peppers, garlic, orange juice, green onions, yellow onion salt, pepper, and; cover and cook on low setting for 6-8 hours.
Stir in parsley lime juice, and cilantro; cover slow cooker and cook for 10 minutes more.

Serving size = 2 cups
Each serving = 6 Point Total

Crock Pot BBQ Meatballs Recipe for your Superbowl Party – 2 Point Total

LaaLoosh — Fri, 05 Feb 2010 23:38:52 +0000

photo credit: earl and pearl

It’s no surprise that the creamy dips, greasy chips, fried finger foods, and super-sized sandwiches usually served at Superbowl parties are not diet or health-friendly. The good news is that with a few recipe makeovers, all the flavors of football can be savored without wreaking havoc on your New Year’s weight-loss resolutions. So today, I’m sharing one of the YUMMIEST meatball recipes EVER. These Crock Pot BBQ Meatballs are crazy delicious and still pretty low in Points Total. They are a perfect Superbowl party food that will be adored by weight watchers and non-weight watchers alike. They stay nice and warm and moist in your crock pot, and the spicy BBQ sauce adds such a nice flavor to the meat. And with just a 2 Point Total per serving, these make a great appetizer recipe. Or, double the size of your meatballs, and serve it as a main dish recipe! Though not an official one of Weight Watchers Superbowl Recipes, these barbecue meatballs will definitely be a hit with all weight watching Superbowl snackers, and makes a great Superbowl party food idea.

Crock pot BBQ Meatballs Recipe

Ingredients:
- 1 1/2 pounds extra lean ground beef
- 1/2 cup uncooked quick oats
- 1/4 cup dry red wine
- 1/4 cup liquid egg whites
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 tbsp Kosher salt
- 1 cup beef broth
- 1/2 tsp black pepper
- 1 1/4 cup BBQ sauce

Directions:
In a large bowl, combine the meat, eggs, garlic, parsley, oregano, onions, salt and pepper. In a small bowl, soften the oats with the wine for 10 minutes Add the oats and wine to the meat mixture and mix well – you will need to do this with your hands in order to get everything incorporated well. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a crock pot to keep warm. Meanwhile, heat barbecue sauce and beef broth over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. For parties, I just set the crock pot up on the food table, set on warm.

Entire recipe makes 30 servings
Serving size is 2 meatballs
Each serving = 2 Point Total

Crock Pot Chicken Cacciatore Recipe – 4 Point Total

LaaLoosh — Tue, 12 Jan 2010 15:56:25 +0000

So before it starts to get too warm here in SoCal, I’ve got yet another yummy low calorie crock pot recipe to share! One of me readers submitted this recipe, and it looked SOOOOOO good, I gave it a try this weekend. YOWSA!! This Chicken Cacciatore Recipe is AMAZING!!! So deliciously flavorful, and incredibly easy to make. Plus, the entire recipe makes 4 servings, and when you divide the entire contents of your crock pot into four, each serving size is pretty darn big! And with each serving having just a 4 Point Total, this made me incredibly happy :). This Chicken Cacciatore Recipe also helps you get in a couple of those veggie servings too! It’s actually a very healthy dish. And though it’s not an official one of Weight Watchers Chicken Recipes, it’s a fabulous meal for anyone trying to eat healthier. Thanks Lorah for sending me this!! It’s an amazing crock pot recipe and I’m so glad I had the opportunity to share it with all of you!

Crock Pot Chicken Cacciatore Recipe

submitted by Lorah

Ingredients:
- 1 28oz. can tomatoes, finely chopped and un-drained
- 1 10oz. can Healthy Request Tomato Soup
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. dried minced garlic
- 1/2 cup sliced mushrooms, fresh or canned
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 16oz skinned and boned uncooked chicken breast cut into 4 pieces
- Non Fat Cooking spray

Directions:
In a crock pot container sprayed cooking spray, combine un-drained tomatoes, tomato soup, Italian seasoning and garlic. Stir in mushrooms, green pepper, onion and chicken pieces. Mix well to combine. Cover and cook on low for 6 to 8 hours. Evenly spoon sauce over chicken to serve.

Entire Recipe makes 4 servings
Each serving = 5 Points +

PER SERVING: 204 calories; 4 g fat; 25g protein; 17g carbohydrates; 2g fiber

photo credit: kitchen illiterate