Make your own free website on
Chicken Recipes


L2G Merchandise Store
Holiday Meal Points
Locations Check
Quitting Smoking and Losing Weight
L2G Family photos Page 1
L2G Family photos page2
L2G Family photos Page 3
L2G Family photos page 4
Frequently Asked Questions
Points and Weight Ranges
Restaurants Point Listings A-L
Restaurant point Listings M-P
Restaurant Listings Q-W
Breakfast Ideas
0-3 point snack ideas
Vegetable Recipes
Fruit Recipes
Candy Points
Snacks/Hors d' oeuvres
Dips for Fruits and Vegetables
Meatless and Misc Recipes
Beef Recipes
Chicken Recipes
Pork Recipes
Soup Recipes
Cookie Recipes
Muffin and Bread Recipes
Dessert Recipes
Drink and Shake Recipes

Greek Cinnamon Chicken (Kapama)
Makes 6 servings

1 tablespoon olive oil
2 onions, chopped
4 large garlic cloves, minced
Six 4-ounce skinless chicken thighs (or six 5-ounce chicken breast portions, boneless, skinless)
One 14 1/2-ounce can diced tomatoes, no salt added
1/4 cup dry white wine
2 bay leaves
1 cinnamon stick
1/2 teaspoon ground cinnamon
16 oz. can tomato sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
6 servings of spaghetti or macaroni spaghetti noodles (2 oz. per serving), cooked separately
1) In a large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.
2) Add the chicken, tomatoes, wine, bay leaves, cinnamon stick, ground cinnamon, canned tomato sauce, pepper and salt; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked through, about 30 minutes. Discard the bay leaves and cinnamon stick. Serve the spaghetti, topped with the chicken and sauce.
8 points per serving
(You can sprinkle some Kefalatori [Greek hard cheese for grating; 1 1/2 tbsp. is 1 pt.] or Fat Free Kraft Parmesan Cheese [0 pts.] on top)

Chicken and Dumplings (4 SERVINGS @ 7 POINTS EACH)

4 chicken thighs (about 1 lbs.), skinned
2 cups water
1 cup sliced carrots
1 cup sliced celery
cup chopped onion
2 tsp. Instant chicken bouillon granules
tsp. Snipped fresh sage (or tsp. Dried sage, crushed)
2 tbsp. Cold water
4 tsp. Cornstarch
1 recipe Dumplings (recipe follows and included in points)
1) Rinse chicken. In a large saucepan combine chicken, the 2 cups water, carrots, celery, onion, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 35 minutes.
2) Remove chicken pieces from saucepan; set aside. Skim fat from broth.
3) Stir together the 2 tbsp. Cold water and the cornstarch. Stir into broth in saucepan. Cook and stir until thickened and bubbly. Return chicken to the saucepan.
4) Meanwhile, prepare Dumplings. Drop dough from a tablespoon, making 8 mounds on top of the hot chicken mixture. Cover saucepan tightly; simmer for 10 minutes or until wooden toothpick inserted into dumplings comes out clean.
In a medium mixing bowl stir together 1 cup all-purpose flour, 1 tbsp. Snipped fresh parsley (or 1 tsp. Dried parsley), 2 tsp. Baking powder, and 1/8 tsp. Salt. In a small bowl combine 1 beaten egg, cup skim (or 1% milk), and 2 tbsp. Cooking oil; stir into flour mixture with a fork just until combined.
341 Calories, 14 g total fat, 3 g fiber

southwestern slow cooker chicken and potato soup
Prep Time | 15 min
Cook Time | 420 min
Level of Difficulty | Easy
soups | Take the chill out of a brisk autumn or winter day with our spiced-up chicken soup. It's the perfect antidote for colds as well as bored taste buds.

3/4 lb(s) boneless, skinless chicken breast(s), cut into 1-inch cubes
3 small sweet potato(es), or 2 medium, peeled and cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup(s) 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

Pizza Style Chicken Breast

6 halfs Chicken Breast... ( 3 whole breast)
1/2 cup sliced White Onion
4 oz can slice Mushrooms (optional)


16oz can Stewed Tomatoes ( You can use Italian style)
14oz can Pizza Sauce
1/8 tsp Oregano
1/4 tsp Thyme
1/4 tsp Basil

2 cups of Lowfat or Part Skim Milk Mozrella Cheese...

Spray a 9x13 pan..... place chicken breast on bottom put layer of
onions then mushroom.......

Pour Sauce all over Chicken and Veggies... then top with Mozrella Cheese.......

Bake 350 for 30 minutes till chicken is done and cheese is melted....

Please let me know the pts.....LOL I did this..... and it is good...

You can make pasta or other veggies ......but it also freezes well in portions too......... this is something at least your whole family can eat

I guess you can add a little parm cheese too......

Chicken Cordon Bleu Crock Pot

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. Teresa's 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
crockpot, I only came up with about 1 pt. for that (at most).
Total = 5.5 pts. Does that sound about right?

Crockpot Sour Cream Salsa Chicken 4 serving:4 pts

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.

Parmesan Dijon Chicken

Coat lightly 2 skinless and boneless chicken breasts with Dijon mustard.
On a sheet of wax paper, combine:
1/4 cup corn flake crumbs or corn meal
1 tbls grated Parmesan cheese
1/2 tsp. Italian seasoning
salt and pepper to taste
Press each chicken breast into mixture - both sides. Shake off excess.
In a non-stick pan, well sprayed with cooking oil
2 tsp. olive oil
2 cloves of minced garlic
chicken breast and brown (approx. 4 minutes, each side).
Serves 2 5 points each breast

Chicken Cacciatore(serves 4 hungry people)

4 boneless, skinless chicken breasts cut in half.
1 t olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 jar 5 brothers tomato and basil sauce(70 cal,1.5gm fat/half cup)
1 cup chopped onion
bow tie pasta
Brown chicken in 1 t olive oil for about 12 minutes. Remove from pan. Add onions and saute til translucent, add mushrooms and garlic and cook for 3 minutes.
Add jar of tomato sauce and return chicken to pan. Simmer while cooking the pasta.


1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, crushed
1 c low-fat cheddar cheese, shredded

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish;
set aside. In a skillet, cook chicken, onion, peppers, and garlic clove
until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl,
combine sour cream and cottage cheese; set aside. Place half the crushed
chips in the bottom of casserole dish. Add meat mixture to cover the chips,
then cover the meat with sour cream mixture. Sprinkle with cheese and
remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has
8 servings; 287 Calories; 4g Fat (13% calories from fat); 25g Protein; 34g
Carbohydrate; 43mg Cholesterol; 1002mg Sodium

Chicken Divan Casserole

1 pkg reduced sodium stuffing mix
2 c cooked and cubed chicken (no skin)
1/2 tea salt and 1/4 tea black pepper
4 slices RF american cheese slices (cut in half to make triangles)
1 (10oz) pkg frozen chopped broccoli, thawed and drained
egg beaters to equal 3 eggs*
1 can FF chicken broth
5 1/2 oz FF evaporated milk
2 tea dijon mustard
cherry tomatoes for garnish
Preheat oven to 325
Lightly spray an oblong baking dish with cooking spray. Spread stuffing mix
in the dish. In a medium bowl, toss chicken with salt and pepper. Spread
over stuffing. Spoon broccoli evenly over mixture. In a medium bowl, mix egg
subsitute, broth, milk and mustard. pour over broccoli. Cover and bake fro
about 50 minutes or until broccoli is done and center is almost set. Arrange
cheese triangles in a row lengthwise across pan and bake until cheese melts.
Garnish with cherry tomatoes.
serves 6 4.8 points each

MeMe's Chicken Dinner

Boneless chicken, cooked (enough to cover the bottom of a 9X9, 3" deep corning ware pan.) You can use leftover chicken, or cook up whatever's on sale, take it off the bone, and cut it up. Be generous.
2 cans sliced water chestnuts, drained
1 can cream of whatever soup (mushroom, chicken, celery, whatever you like). The low-fat soup works well.
1 cup mayonnaise (must be regular, low-fat does not work)
lots of pepper
1 7-8 oz bag cornbread stuffing, prepared (and use 1/4 cup extra water)
1 bag frozen peas OR chopped broccoli
Layer chicken in bottom of casserole. Mix mayo, soup, pepper and water chestnuts. Pour over chicken.
Pour bag of vegetables over soup mixture.
Spoon prepared stuffing over vegetables. Spread out and press down gently.
Bake in preheated 350 degree oven for 40 minutes, or until heated through and stuffing begins to brown a little on top.
With a salad and bread, feeds 4-6 hungry people.

I just got this off the WW site last week, and am making this week.

Serving: 4
estimated Points per serving: 5

4 boneless skinless chicken breasts
1 meduim onion
2 cloves garlic
1 cup catsup
1 can diet coke
1 1/2 cups minute rice (cooked)
pam spray

In a non stick pan, sprayed with Pam, sautee onions and garlic on meduim to
hig heat until brown. Add a little water and stir. Remove onion, garlic
mixture from pan leaving as much liquid in pan as possible. Brown chicken on
both sides. Add catsup, diet coke, and onion garlic mixture. Simmer on
meduim heat until chicken is cooked. Remove chicken and continue to simmer
sauce until it thickens a litte. Remove sauce from stove., add rice, stir.
Put chicken breasts on top of rice mixutre and cover for about 5 minutes.
This is a wonderful BBQ tasting dinner.
I for myself, do not use minute rice, I prefer brown. As for using the
crock pot for this reciepe, I would just throw everything in the pot and cook
all day.

Cindy Z

mine is even simpler then the one posted...1
can of diet coke and 1 c. of ketchup. Dump, stir, add
the chicken...walaaa...done when you get home (if you
remembered to turn it on...been there, done that...not
happy!!LOL!). I do it once a week. Traci E

Picante Chicken

4 boneless skinless chicken breast halves
1 jar (16 oz) picante sauce (I used mild)
3 Tbsp brown sugar
1 Tbsp prepared brown mustard
Hot cooked rice, optional

Place chicken in a "pammed" greased shallow 2 qt baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard, pour over chicken. Bake, uncovered at 400 degrees for 30-35 minutes or until chicken juices run clear.. Serve over rice if desired. Makes 4 servings
4 points/serving

Parmesan Chicken Cutlets

1/4 cup grated Parmesan Cheese
2 tablespoons Italian-style dried bread crumbs
1/8 teaspoon paprika
4 (4oz) skinless, boneless chicken breasts
1. Preheat overn to 400 f . In resealable plastic bag, combine cheese,
crumbs, and paprika; shake well.
2. Transfer mixture to plate; dip each chicken breast in cheese mixture,
turning to
coat all sides. Arrange on nonstick baking sheet bake until chicken is
cooked through. 20-25 minutes.
Nutrition Info: 161 calories, 3 fat 0 fiber
Serving suggestions: Serve with cooked pasta (add points as necessary)
AND THE BEST PART: ONLY 3 PTS per serving!!
I added green beans on the side and had a VERY low pt, meal. (I cooked it
longer than 25 min, I have never cooked chicken that fast?? the coating got
real crisp and the chicken stayed moist, yum, yum!)
Happy losing today!
Mary Jo

Turkey Vegetable Crescent Pie
2 cans (about 14 oz.) fat-free reduced-sodium chicken broth
1 medium onion, diced
1-1/4 pounds turkey tenderloins, cut into 3/4-inch pieces
3 cups diced red potatoes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bag (16 ounces) frozen mixed vegetables
1 bag (10 ounces) frozen mixed vegetables
1/3 cup fat-free (skim) milk plus additional if necessary
3 tablespoons cornstarch
1 package (8 ounces) refrigerated reduced-fat crescent rolls
Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3
minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7 to 9
minutes or until turkey is no longer pink. Remove turkey from saucepan with
slotted spoon; place in 13X9-inch baking dish.
Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2
minutes. Return to a boil and stir in mixed vegetables. Simmer, covered, 7
to 8 minutes or until potatoes are tender. Remove vegetables with slotted
spoon. Drain in colander set over bowl; reserve broth. Transfer vegetables
to baking dish with turkey.
Preheat oven to 375F. Blend 1/3 cup milk with cornstarch in small bowl
until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in
large saucepan over medium-high heat; whisk in cornstarch mixture, stirring
constantly until mixture comes to a boil. Boil 1 minute; remove from heat.
Pour over turkey-vegetable mixture in baking dish.
Roll out crescent roll dough and separate at perforations; arrange dough
pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15
minutes or until crust is golden brown.
Yield: 8 servings
5 POINTS per serving
Nutritional Information:
Calories 285, Total Fat 6 g, Sat. Fat 1 g, Protein 20 g, Carbohydrates 37 g,
Cholesterol 28 mg, Sodium 458 mg, Dietary Fiber 5 g
Dietary exchanges:
2 Starch, 2 Meat, 1 Vegetable

8 oz skinless chicken breast cubed
3 cups angel hair pasta ( i used reg noodles)
3oz veleeta light cubed
l can ff cream of chicken soup
l onion chopped
l bell pepper chopped
l can rotel tomatoes
i small can of sliced mushrooms (opitional)
i small can of diced black olives (opitional)
cook chicken, onions and green peppers in small amount
of chicken broth. set aside. cook spaghetti and drain.
add all other ingredients and set aside chicken. heat
on low til cheese melts.

10 Fat Free Corn Tortillas
3 Cups Cooked Cubed Chicken
1 Cup Frozen Corn
1 Onion Chopped
1/2 Green Bell Pepper Diced
1 (14oz) can Stewed Tomatoes
1 (10oz) can Diced Green Chilies
1 Cup Grated Reduced Fat Cheddar Cheese
Preheat the oven @350
In a 9 x 3 pan Line the bottom half with half of the tortillas. Mix the next
6 ingredients in a bowl. Layer half the mixture over the tortillas. Do
another layer of tortillas and mixture. Bake covered for 30 min. Add the
cheese and bake another 10 min. until the cheese is melted.

Stuffed Chicken Shells
8 jumbo shells
1 1/2 cups tomato sauce
Whites of 2 eggs, lightly beaten
1 1/2 cups reduced-fat ricotta cheese
1 small cooked, boneless, skinless chicken breast, cubed
1 cup frozen chopped spinach, thawed and drained of excess water
1 tsp garlic powder
1 tbsp Italian seasoning
1 cup reduced-fat mozzarella cheese, shredded
2 tbsp Parmesan cheese, grated
1. Preheat oven to 350F (175C).
2. Cook the shells in boiling water according to the package directions.
Drain and rinse with cold water to prevent them from cooking further. Set
3. Coat a 9 x 13-inch (23 x 33 cm) pan with cooking spray. Spread 1/2 cup of
sauce evenly over the bottom of the pan and set aside.
4. For the filling, in a large bowl, stir together the egg whites, ricotta
cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each
of the mozzarella cheese and Parmesan cheese.
5. To assemble, spoon the cheese mixture into shells and place the filled
shells in a single layer in the baking dish. Spread the remaining sauce on
top. Sprinkle with the remaining cheeses and bake about 30 minutes. Yields 2
shells per serving.
Number of servings: 4
POINTS per serving: 8
Nutritional profile per serving: Calories 394.0, Protein 34.8g, Fat 10.3g,
Saturated fat 5.4g, Carbohydrate 38.0g, Fiber 3.8g, Cholesterol 65.5mg, Iron
2.5mg, Sodium 983.6mg, Calcium 443.7mg

"Chicken" Wings and Blue Cheese Dip
You don't need a deep fryer for sweet-and-spicy wings. Use lower-POINT
chicken tenders - not high-POINT chicken wings - and wow the crowd.
Prep Time: 10 minutes
cook Time: 30 minutes
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
1 lb (450g) chicken tenders, or 1 lb (450g) boneless, skinless chicken
breast, cut into 2-inch-wide (5 cm) strips
1/2 cup barbecue sauce
2 tbsp hot pepper sauce
4 large ribs celery, cut into 2-inch (5 cm) sticks
1/2 cup fat-free sour cream
2 tbsp finely crumbled Gorgonzola or blue cheese
1. Preheat oven to 400F (200C). Coat a large baking sheet with cooking
2. Combine flour, salt and pepper in a shallow dish. Mix well with a fork to
combine. Add chicken tenders (or breast pieces) and turn to coat.
3. Combine barbecue sauce and hot sauce in a separate shallow dish. Add
flour-coated chicken and turn to coat. Transfer chicken to prepared baking
sheet and spray with cooking spray. Bake 30 minutes, until chicken is cooked
4. Combine dip ingredients and mix well. Serve wings with dip and celery
sticks on the side. Yields 8 servings of about 2 chicken tenders and 1
tablespoon dip each.
Number of servings: 8
POINTS per serving: 3

PLEASE NOTE: you can substitute beans for 1/4C of rice
instead. I like to cook it and then add the guacomole
and shredded lettuce. then i also use a bit of that
taco bell mild sauce for zap. it's good, big and
course | main meals
servings | 1
POINTS per serving | 12
1 serving(s) de valle tortilla
2 serving(s) Kraft FF Chedder Cheese
1 serving(s) NonFat Refried Beans
1 serving(s) Del Monte Black Beans
1 serving(s) chicken brst strips
1/4 cup(s) avocado
mix beans and cheese in bowl. fill up tortila. wrap
like a burrito and pop in 375 oven.

Mark's Lowfat Chicken Fajitas

Thanks to club member Mark K. for submitting his
favorite lowfat Chicken Fajita recipe.
2 boneless, skinless chicken breasts cut into thin
1 small green bell pepper cut into strips
1 small red onion, quartered and separated
1 small zucchini, chopped
1 1/2 teaspoon cumin
2 cloves garlic, minced
1 1/2 teaspoon paprika
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
8 lowfat flour or corn tortillas

Spray a large nonstick skillet with cooking spray and
heat over high heat. Add vegetables and saute over
high heat until crisp-tender. Remove vegetables from
skillet and keep warm. Re-heat skillet over high heat,
add chicken and seasoning ingredients and toss well to
coat. Continue cooking until chicken is no longer
pink. Add a small amount of water and simmer for a few
minutes. Return vegetables to skillet and heat
through. Serve with tortillas, salsa, reduced fat
cheese or sour cream, etc. (warm tortillas to make
them more pliable).

Makes 4 Servings
Serving Size: 2 tortillas with 3 ounces chicken

Nutrients per serving:
Calories: 274
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 68 mg
Sodium: 167 mg
Carbohydrate: 30 grams
Protein: 31 grams
Dietary fiber: 4 grams

Apple-Stuffed Chicken Breasts

1 pound skinless boneless chicken breast halves (4 breasts)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples -- peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch
Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest pieces
are cut. Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken. Yield:
4 servings.

Alpine Chicken
6 servings at 5 pnts each
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots -- thinly sliced, -- (up to 3)
1 rib celery -- thinly sliced, -- (up to 2)
1 small onion -- thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can condensed cheddar cheese soup -- (11 oz.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles -- cooked, drained (16 -- oz.) Dont forget to add pnts 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.

Chicken Dinner in a Crock-pot
Shared by: Tammy
5 Points Per Serving

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.

Chicken Spaghetti - 4 Points
Recipe By : Pam Wells, adapted*
Serving Size : 6 Preparation
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. TIP: Bake some Pillsbury biscuits while the casserole is heating, and serve green beans on the side. Per serving: 221 Cal, 4.3g Fat, 1.8g Fiber,

4 Points.
Note from Sue B: I have substituted 2 cans Swanson's Premium Chunk Chicken Breast for the cooked chicken, and it was very good! I keep it on hand for a quick dinner. It is also 4 Points.
Original recipe by Pam Wells, WW Recipe Exchange Oct. '97- re-submitted to WW forum by Sue B 3/19/98. (Kelly's 8-4-00)
*Original recipe called for regular Velveeta, and was 5 Points per serving. Spice it up: You can spice it up, if you like it hot, by adding diced Rotel.

Chicken-Vegetable Chowder
Recipe By : Pillsbury Classic Cookbooks 2/98 - 4 Points
Serving Size : 5 Preparation Time :0:10
Categories : Chicken Or Turkey Crockpot Dishes

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,
with 30% less sodium
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

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 saut 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

Crock Posole - 3 Points
Recipe By: BH&G Low Cal, Low Fat Recipes
Serving Size: 8 Preparation Time: 0:00
Categories: Crockpot Dishes Pot Luck Dishes

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"
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 Crock Posole - 3 Points

Crockpot Chicken Cacciatore - 5 Point
* Exported from MasterCook *
Recipe By :JaneStarr
Serving Size : 6 Preparation Time :0:15
Categories : Crockpot Lowfat, Poultry

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). 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.

Start to Finish Time: "6:00"

Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 38g Carbohydrate; 46mg Cholesterol; 498mg Sodium
Serving Ideas : Serve over hot noodles of choice. (I like bow-tie shape for this.)
NOTES : Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.

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
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've never did the points on this but it shouldn't be too hard. I figured it up and for 4 servings it equals to 6 points a serving. Good luck on your crockpot adventures!!! Shelly

Crockpot Chicken Stroganoff - 4 Points

Recipe By: Sue B's WW Meeting
Serving Size: 6 Preparation Time: 0:00
Categories: Chicken Or Turkey

6 skinless boneless chicken breast halves
1 can 98% fat free Cream of Mushroom Soup
16 ounces fat-free sour cream
1 envelope onion soup mix, Lipton -- dry

Put frozen chicken breasts in bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. May be served over noodles or rice, but be sure you add those points. Per serving: 4 Points. (14.4 Fat Cal)
NOTE: Also great with 98% Fat Free Cream of Chicken Soup.

Slow Cooked Garlic Chicken

4 skinned chicken breast halves1 teaspoon salt2 teaspoons paprika2 teaspoons lemon pepper1 large onion, sliced10 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 @ 3pnts

Slow Cooker Chicken Merlot
Prep: 15 min, Cook: 4:00.
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.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
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

Swiss Chicken Casserole

1 package of stove top stuffing mix (mix both dry packets together, do not add water yet) -1/2cup of stuffing = 2points put stuffing in sprayed crockpot (can spray w/pam cooking spray)
4-6 boneless/skinless chicken breasts - 1 chicken breast = 3 points
4 slices of swiss cheese layed on top (nonfat cheese 1 point per slice regular cheese = 2points 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 4points - so i count 1point per serving
drizzle 1/4 - 1/2 cup of warm water around the edges. cook on low in crockpot all day. 1 serving = 8points
if you don't use or have a crockpot you can cook it in the oven at
350 degrees for an hour.

A really easy one!!!
Cook chicken breasts and one bottle of salsa on low for 6 hours. Top w/ cheese when done.
I serve this with refried beans and Rice-a-Roni Mexican rice. Everyone loves it!

Shared by carly5

Smothered Chicken with Pierogies

1 dozen frozen potato and cheddar cheese pierogies
1 can (10 oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating.
Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

Serves 4, 7 points per serving

Boy I got lazy today. I came upon a recipe that was not meant for the crockpot around 3:00 this afternoon. I threw all the ingredients in frozen solid, didn't even bother to chop up the cooked frozen chicken breast. At 7:00 pm when we got home it was ready and is now my new favorite recipe!

Southwest Turkey Tenderloin Stew

Serving Size: 6 servings at 5 pts each

1 1/2 pounds turkey tenderloin, cut into 3/4" pieces
1 Tbl chili powder
1 tsp cumin powder
3/4 tsp salt
1 can chili beans in zesty sauce, undrained
1 can stewed tomatoes, chili-style, undrained
1 red bell pepper, cut in 3/4" pieces
1 green bell pepper, cut into 3/4" pieces
3/4 cup red onion, chopped
3/4 cup picante sauce
3 cloves garlic, minced

Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over
turkey; toss to coat.

Add beans, tomatoes, peppers, onion, salsa, and garlic.

Cover and cook on low 5 hours or until turkey is no longer pink in center.
and vegetables are crisp tender.
Ladle into bowls. Garnish with cilantro, if desired.

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
I cooked the same thing for dinner last night! :) I only had one can of chicken soup, so I used it plus one can of the cheese soup, and it just came out nice and cheesy. The recipe I have says it is 4 1/2 pts per serving. I counted the chicken as 3 and 2 for the soup since I used ff cream of chicken. It was sooooooooooooooooo yummy and my kids just suck it up! :) I agree that this is one of the easiest and yummiest chicken dinners we've had in a long time
I made the cheesey crockpot chicken today - through in some chopped onions and a bag of frozen broc/caul/carrots. I also added a little curry powder instead of the garlic powder for a little zip! YUM!
One pot dinner!

Additions to recipe shared by spumoni2

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.
Teresa's Note: Its the best recipe I've tried so far, very flavorful.

I came up with 5-6, 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 crockpot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts. Does that sound about right. Hope so.

Prepare in the morning and arrive home to a tasty, finished supper
Serves: 6
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.

Subscriber's Comments:
Total Points - 24 ... per serving - 4
My whole family loves this and I love the fact that I can prepare it in the
morning before work and supper is ready when I come
home. All I need to do is add a salad and some Minute Rice!

Chicken Italiano (6 WW Points* See notes)
Recipe By :Pillsbury Classic Cookbooks "Best-Ever Chicken" Sept. 1999
Serving Size : 4 Preparation Time :0:00
Categories : 123 Points Crockpot. Poultry

1 pound boneless, skinless chicken thighs
1 medium onion -- chopped
1/2 cup pitted ripe olives -- halved
2 tablespoons capers
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves -- crushed
1/4 teaspoon garlic powder
2 cups canned diced tomatoes -- undrained
1/4 cup water
1 tablespoon cornstarch

Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion, olives and capers. Sprinkle with oregano, salt,rosemary and garlic powder. Pour tomatoes over chicken.
Cover; cook on low setting for 7 to 10 hours or until chicken is fork-tender, its juices run clear and onion is tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter.
Cover to warm.
In small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve withchicken.
4 Servings.
S(MC formatted in 2001 by): "hdeacey@m... (February 12, 2001)"
Per Serving (excluding unknown items): 246 Calories; 12g Fat (24.7% calories
from fat); 74g Protein; 11g Carbohydrate; 2g Dietary Fiber; 57mg
Cholesterol; 705mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : This chicken is delicious served over pasta. Cook your
favourite shape of noodle and divide the cooked pasta among single-serving
bowls. Spoon the chicken and sauce over the pasta and garnish each serving
with sprigs of fresh oregano or rosemary. Add crusty bread, a green salad
and Chianti wine.

NOTES : Using the MasterCook Nutritional Values and the WW 123 Success
program the Points are 6

Chicken Stroganoff (adapted) (9 Points)
Recipe By :Betty Crocker Soup & Crock-Pot Meals January 1999
Serving Size : 4 Preparation Time :0:00
Categories : 123 Points BC Slow Cooker Recipes
Bisquick Crockpot
Poultry Soups & Stews

1 cup fat-free sour cream -- *1
1 tablespoon Gold Metal all-purpose flour
1 envelope chicken gravy mix -- (.87 to 1.2 oz.)
1 cup water
1 pound boneless skinless chicken breast -- cut into 1" pieces
16 ounces frozen california-blend vegetables -- thawed, *2
1 cup sliced mushroom -- sauteed *3
1 cup frozen peas
10 ounces potatoes -- peeled cut into 1" pieces *4
(approximate 2 potatoes, weight after
1 1/2 cups Bisquick baking mix
4 green onions -- chopped (1/3 cups)
1/2 cup 1% low-fat milk -- *5

*1 = called for light cream; *2 = called for frozen stew vegetables, thawed; *3 called for 4 ounce jar sliced mushrooms,
*4 = was not called for was included in the frozen stew vegetables; *5= called for regular milk.

Mix sour cream, flour, gravy mix and water in 3-1/2 to 4-quart Crock-Pot slow cooker until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetablesmixtures. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean. Serve immediately 4

S(MC formatted & WW Points by): hdeacey@m... Per Serving (excluding unknown items): 501 Calories; 8g Fat (14.5% calories from fat); 41g Protein; 65g Carbohydrate; 9g Dietary Fiber; 73mg Cholesterol;822mg Sodium.
NOTES : Time Saver Cut the chicken into pieces and chop the green onions the night before.
Package each separately and store covered in the refrigerator.
WW Points calculated using the MC Nutritional Values. = 9 Points.

Sweet and Sour Wings (2 Points)
Recipe By :Company's Coming Slow Cooker Recipes by Jean Par
Serving Size : 28 Preparation Time :0:00
Categories : 123 Points Appetizers Poultry

3 pounds chicken wings -- (about 28 wings pieces)
or 18 drumettes
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup water
1/4 cup white vinegar
1 1/2 tablespoons ketchup
1/4 cup soy sauce
1/4 teaspoon garlic powder
1 tablespoon onion flakes
1/2 teaspoon salt
1/2 teaspoon prepared mustard

Discard tip and cut wings apart at joint. Place chicken pieces in 5 quart (5L) slow cooker.
Mix brown sugar and flour well in saucepan. Add water, vinegar and ketchup. Stir. Add remaining 5 ingredients. Heat and stir until boiling and thickened. Pour over wings. Cover. Cook on LOW for 8 or 9 hours or on HIGH for 4 to 4-1/2 hours until tender. Serve from slow cooker or remover to platter. Makes 28 wing pieces or about 18 drumettes.
Per Serving (excluding unknown items): 95 Calories; 4g Fat (39.8% calories from
fat); 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 218mg
Sodium. NOTES : 1 wing pieces using MC Nutritional Values = 2 points I usually purchase wings already separated and tips removed. (Helen D.)

Chicken Stew with Pepper & Pineapple (adapted)
Recipe By :Adaption from Betty Crocker's Slow Cooker Cookbook
Serving Size : 4 Preparation Time :0:00

1 pound boneless, skinless chicken thighs -- cut into 1-1/2"
4 medium carrots -- cut in 1" pieces
1/2 cup fat-free chicken broth -- *2
2 tablespoons grated ginger root -- *3
1 tablespoon sugar substitute -- *4
(Sugar Twin Brown)
2 tablespoons light soy sauce -- *5
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce -- (red pepper)
8 ounces pineapple chunks in juice -- (1 can)
drained and juice reserved
1 tablespoon cornstarch
1 medium green bell pepper -- cut in 1" pieces*6
1 medium red bell pepper -- cut into 1" pieces
2 cups cooked brown rice

MiX all ingredients except pineapple, cornstarch and bell pepper in 3-1/2 to 6 quart slow cooker.
COVER and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. MIX reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell peppers. COVER and cook on high heat setting about 15 minutes or until slightly thickened.SERVE over rice.
S(MC formatted in 2000 by): "Helen D. (hdeacey1@s...)"
Per Serving (excluding unknown items): 397 Calories; 11g Fat (17.0% calories
from fat); 78g Protein; 47g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol;
487mg Sodium NOTES : Note 1: Recipe called for skinless, boneless chicken breast, I found
that the breast meat was dry, whereas the thighs were moist. Note 2: Called for
regular chicken broth. Note 3: Called for chopped not minced gingerroot,
recipe also calls for 1 teaspoon ground ginger if fresh not available. Note 4:
Called for packed brown sugar. Note 5: Called for regular brown sugar. Note
6: I added an extra green pepper.
WW Points = 8

Slow Cooked Chicken and Sausage Stew
= lb. Kielbasa sausage, cut into < inch slices
2 boneless, skinless chicken breast halves, cut into bite size strips (I use
1 lb)
= cup thinly sliced carrot
1 small onion, thinly sliced, separated into rings
1 (16 oz) can baked beans, undrained
2 tbles brown sugar
1 tsp dry mustard
= cup ketchup
1 tbles vinegar
2 cups frozen cut green beans thawed

In 3 = to 4 quart Crock Pot, combine all ingredients except green beans.
Cover, cook on low setting 6 to 8 hours or until chicken is no longer pink.
Ten minutes before serving, stir in green beans. Increase to high heat setting; cover and cook an additional 10 minutes or until green beans are crisp tender. 4 (1 = cup servings) Calories 460. Fat 18 gr., Fiber 8 gr., Protein 28 gr WW Points per 1-1/2 cup serving 9

jbmom91 Crock pot Chicken pot pie

1 can 99% fat free chicken broth
1 can mixed vegetables
1 boneless, skinless chicken breast, diced
4 fat free tortillas, cubed
pepper, to taste

Mix all ingredients and cook covered on high for 1 hour, then simmer on low until ready to eat.

9 points for all of it.

Bailey2001 Fiesta Chicken Surprise

I call this "surprise" because I just threw a bunch of stuff in the crockpot and didn't know what to expect. My husband LOVES it and wants me to make it every weekend. You can add other veggies if you like, this is just the basic recipe I follow but it is very adaptable.

1 can enchilada sauce
1 jar medium salsa
1 red pepper, sliced
1 zucchini, sliced
3 garlic cloves, sliced
Boneless, skinless chicken breast (I use about 1 1/2 lbs)

Put all ingredients in the crockpot and cook on high for 2 1/2 hours (check it periodically and stir it -- might be done sooner if you use thin chicken breasts).

I like to serve it wrapped in flour tortillas with a little bit of light cheddar cheese but it is also good on its own, eaten like a stew. If you like cilantro feel free to add some chopped cilantro duriing the last half hour of cooking.

Cranberry Crockpot Chicken

4 Boneless Skinless Chicken breasts
1 "regular sized" can of cranberry sauce, either jellied or whole berry (I think the can weighs somewhere in the neighborhood of a pound)
1 cup fat free Catalina, Russian, or Thousand Island salad dressing (I always use the Catalina)
1 envelope Liptons Onion Soup mix, dry

Spray the crockpot with nonstick cooking spray. Mix the cranberry sauce, dressing, and onion soup mix in the pot. Put chicken in pot, turning each piece to coat with sauce. (I often use frozen breasts, just increase the cooking time by an hour or two.) Cook on low 6 to 8 hours.

And more of my comments...I usually put in more than 4 breasts, because this makes a LOT of sauce. Right now I have the crockpot loaded up and ready to go with 8 breasts in it. That's another thing I do, mix it up the night before, put the crock in the fridge, and start it in the morning. Truly delicious stuff, even though the concoction sounds a bit strange! Again, the points depend on the size of your breasts :-) but mine are usually 6 oz. cooked, so 6 points each, plus I add 1 point for a serving of sauce. If I wanted to be TOTALLY anal about it, I'd measure out how much sauce it makes and divide it up into servings and figure out the points, but I'm pretty sure I'd be close enough to 1 point to not make the juice worth the squeeze on that analysis. I serve this with 1 cup of bulgur for 2 points and a veggie or big salad and have a totally filling meal for 8 points.

ebowman I've loved all the recipes shared, so I thought I would submit my family's favorite.

Savory Chicken Sandwiches

4 bone in split chicken breasts
4-6 thighs
1/4 cup Italian dressing (can use lite)
1/4 cup water
1 pkg dry onion soup mix
dash garlic salt

Put everything in crock pot, cook on low for 6-8 hours, remove chicken from pot, bone it and shred it, then after straining broth for bones and "funky stuff", add chicken to broth. Serve on buns. My kids love this, it tastes like leftover turkey and gravy (go figure) I allow about 5 points for a 3/4 cup serving of chicken and use Lite buns.