Skinny Crock Pot Pizza Casserole

I'm still sick here, week 2 ... I'm sorry I haven't been around between work and this cold my world has not been working like I would like it to.  So a quick and easy crock pot meal is in order. This Skinny Crock Pot Pizza Casserole on Six Sister's Stuff it is easy to make and is a crowd pleaser!

Ingredients

1 Box Spiral Pasta (I used gluten free noodles)
1 pound lean ground turkey
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup pepperoni (I used Turkey Pepperoni)
1/2 can of olives
16 ounces pizza sauce or pasta sauce (I used Pizza Sauce)
1/2 cup water
1 cup shredded lowfat mozzarella cheese

Directions

Spray crockpot with non-stick spray In a medium skillet over medium-high heat, brown the ground turkey with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir in olives and pepperoni. Pour Pasta sauce and 1/2 cup water over noodle mix. Stir again and make sure it is mixed well. Top with shredded Mozzarella. Cover and cook on low for 4-5 hours.

ALEXIS NOTES: I recommend a crock pot liner it makes clean up work so much easier!

Enjoy! Hope you're all warm during this season!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.  

Getting our Roast on ... Slow Cooker Classic Pot Roast

Sunday Supper Meal Idea!  Who doesn't love a Roast on Sunday?  And to be on the skinny version?  YUP it was so yummy and the kids loved it so much!

Next on our roast list to do was a Slow Cooker Classic Pot Roast I found on Skinny Ms., a great site for Weight Watcher recipes.   The Rick and his buddies worked the SeaHawks welcome home parade after they won the superbowl and it was a VERY cold day.  I figured when they got home they would need something warm and filling so I made this.  It was perfect, even the boys who sometimes don't eat all their meals finished up their plates!

Ingredients

3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
1 medium onion, sliced thinly
2 bay leaves
1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 cups beef broth, fat free, low sodium
Kosher or sea salt to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch or Tapioca starch (optional)
2 tablespoons water (optional)

Directions

Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.

For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.

ALEXIS NOTES: I used a pork roast (well because I'm cheap .. lol), I only had chicken broth on hand which was fine since I used pork instead of beef.  I had yellow potatoes on hand instead of red.  My sauce wouldn't thicken up like I liked so I did make a roux (light butter & flour) and put it on the stove to thicken it up.  I took the meat and veggies out and put in my roaster pan in the oven to keep it warm until the guys got home.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Pasta Palooza .... Crockpot Cheesy Chicken Spaghetti

Happy Sunday!  I usually don't post on the weekends, but I had this typed up and ready to go so why not share a warm meal that maybe you want to make for this Sunday Supper!

So technically mine is not spaghetti, but I do like I always do when I like a recipe but don't have exactly what I need on hand.  I do the next best thing, fake it until you make it!  So I thought it would be fun to use the spiral noodles I had in the pantry.  The boys could have cared less it had chicken, cheese and noodles and it was put in front of them ... hehe!   I found this great recipe on Cooking with Kim.

Ingredients:

16 oz. dry spaghetti, cooked

1 lb. Velveeta Light (2%)Cheese

2 cups cooked, chopped chicken (I use white meat only)

1 can 98% FF cream of mushroom soup

1 can 98% FF cream of chicken soup

1 can of petite diced tomotoes

1 4oz. can of mild green chilies

4 oz can mushroom stems & pieces, drained

1/2 cup water

1 small onion, diced--or less, to taste

salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

ALEXIS NOTES: I skip the spray and use a crockpot liner and call it good!  As you see I used spiral noddles instead of spaghetti. And yes I skipped the mushrooms, no one here likes them.  I also put in noddles in a 1/2 hour before serving, I HATE mushy noddles, AND no I don't precook them.

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soups On ... Cheeseburger Soup (WW 7 Points)

Keeping with warming up our belly in this cold weather with out all the extra pounds that can come with that.  I hit up Emily Bites again for another yummy recipe.  I knew this would be a HUGE hit with the boys, and I was right they ate 2 bowls each (EVEN Rick did which he never does).  I've made a version of this before but I really loved this version of Cheeseburger Soup.

Ingredients:

1 ½ tablespoons light butter, divided

1 hamburger bun with sesame seeds

A pinch of garlic powder and salt

1 celery stalk, diced

1 small onion, diced

2 garlic cloves, minced

¾ lb of 95% lean ground beef

1 ½ - 2 teaspoons McCormick Hamburger Seasoning 

1 ½ cups fat free, low sodium beef broth

1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup

½ cup fat free half and half

½ cup fat free plain Greek yogurt

3/4 cup shredded 2% sharp cheddar cheese, divided

Directions:

1. Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.

2. In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.

3. Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned. 

4. Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.

ALEXIS NOTES: I couldn't fid the hamburger seasoning so I just used salt and pepper.  I couldn't find the Healthy Choice soup version so I did use the regular version making the points a little off on my version.  I also made more croutons since the boys aren't watching their diet and I knew they would love them!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Soups On ... Creamy Chicken & Wild Rice Soup (WW 6 Points)

With the weather cooler, and me running around crazy I have been using my crockpot a lot more then usual!  I love Emily Bites and she posted a recipe for Creamy Chicken & Wild Rice Soup, I of course adapted it to be in the crockpot to make my life easier!  ONE thing I learned a LONG time ago is put the rice or noodles in the crockpot the last hour.  I was in a rush and didn't do this and got kind of a goopy soup.  It still was tasty but a head slap for not remembering to wait until the end to put the rice in!

Ingredients:

2 cups water

4 cups (32 oz) less sodium fat free chicken broth

1 lb raw boneless skinless chicken breasts

1 (6 oz) box of Long Grain & Wild Rice 

1 cup sliced or diced carrots

1 cup sliced celery

½ cup flour

½ teaspoon salt

½ teaspoon black pepper

1 stick (8 tablespoons) light butter 

2 cups fat free half and half

Directions:

1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.

2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. 

3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine. 

ALEXIS NOTES: I used my soy creamer instead of the half and half (what I had on hand). Since I was using the crockpot I threw in a frozen chicken.  Right before I served I put the cooked chicken into my mixer to shred the chicken.  I got Wild Rice from the bulk section at Winco.  I put all my ingredients in the crockpot on low for about 6 hours.  REMEMBER don't put the rice in until about a hour before you serve!!

Give it a try it's on the skinny side but is full of flavor, no one in the house will know!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Winner Winner Chicken Dinner ... Slow Cooker Cheesy Chicken And Rice

So this is not a pretty looking meal but it sure was a pleaser for the boys!  I found this Slow Cooker Cheesy Chicken and Rice recipe on Southern Plate.  It was a super simple recipe to make throw it in the crock pot and go!

Ingredients

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)1 -15 ounce can whole kernel corn, drained

Instructions

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

ALEXIS NOTES:   I put the chicken in frozen (because I'm lazy like that). I used the brown rice I buy in bulk instead of the Zatarain's rice.   I put my rice in my rice cooker and right before it was time to serve I added the rice so it didn't get soggy.

Another yummy and quick recipe for a busy night!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Crock-Pot Italian Chicken

This was another simple recipe I made for the boys, it was just for the 3 boys and I knew they wouldn't be wanting left overs so I halved a recipe for Crock-Pot Italian Chicken on The Girl Who Ate Everything.  I even threw the recipe in my mini crockpot to have less to clean!  When it was all done I threw some spaghetti noodles on a plate and topped with the shredded chicken.  It smelled so good I wished I could have just a small bite, but I resisted (stupid diet .. lol).  So it's not the prettiest meal but packed with flavor.

Ingredients

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Alexis Notes: I halved the recipe and used my little crock pot.  I put the chicken once it was cooked in my mixer and used the paddle to shred the chicken and put it back in the sauce and mixed it all up.  I served of spaghetti noodles.

Give this one a try it was so simple and you can even put the frozen chicken in and let it go!   You know me anything that makes my life easier is a winner!!  This will be one I make when I can eat real food again :).

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Slow Cooker Chicken Taco's

We had our dinner friends over the other week and I knew taco's are always a big hit with all the boys (her one and my two).  I bought Chicken on sale so we had a week of chicken recipes.  I didn't want to do taco's with ground beef, so I wanted to go with chicken.  BUT I didn't want it to be just plain chicken so I found a easy 3 ingredient recipe for Slow Cooker Chicken Taco's on the Six Sister's Stuff. Looking for a way to spice up Taco night well you found it!

Ingredients:
1 envelope taco seasoning (I used reduced sodium seasoning and it was still delicious)
5-6 boneless, skinless chicken breasts (mine were frozen)
1 (16 oz) jar of your favorite salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

ALEXIS NOTES: I buy taco seasoning in the bulk section at winco and store in my plastic spice bottles.  I again use the mixer to shred the chicken!

Hope you give this a try it I swear took less then 5 minutes to put it in the crockpot, then before time to serve I put the cooked chicken in my mixer with the paddle and shredded the chicken and done!

What's on your Menu Tonight?

Don't forget to see the parties I link up to HERE.

Soup's on ... Crockpot Mexican Soup

Our third day of soup recipes we bring you this Crockpot Mexican Soup.  When I found it on Pinterest for my meal plan I found that it was just a picture with the recipe in the name field.  Which if you know me drives me NUTS!  I hate when pins aren't linked to a post.  So I went to a Google search and tada I found the recipe on Foodfolio and guess what it was the same picture (yup someone had to actually save the picture and then type in the recipe lol ... instead of just pinning the link ... ugh ... ok off my soapbox).

This was another one that had my mouth watering from the great smell but I was good and didn't take a bite.  My boys and my friend loved it.  Her son is pretty picky eater and only picked the chicken out and after some coaxing ate that.  Caden said he loved it and actually went back for seconds, and he doesn't usually ever do that!  

ingredients

1 can rotel

1 can of corn

1 can black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 TBS cumin

1 tsp onion powder

1 tsp chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy! 

ALEXIS Notes: I also didn't use Rotel it's just a name brand I bought the store brand tomatoes with chilies (well this time I accidentally grabbed strewed tomatoes with chilies so I put it in my ninja and blended ... lol) I used my mixer trick to shred the chicken (put cooked chicken in mixer with paddle and it shreds it for you!).  I also added about a 1/2 of chicken broth to make it not so thick.

Enjoy, hope this makes it to your table!

What's on the menu tonight?

Don't forget to see the parties I link up to HERE.

Soups on ... Slow Cooker Corn Chowder

On to day 2 of our featured of soup recipes!  The great thing about crockpots is using a crockpot liner.  I serious LOVE the person who made these! They make it so easy that you can do a quick rinse out and tada you can use it again for the next day!  Oh yeah no more soaking it overnight or longer and not using the crockpot for a few days. 

The next soup we tried out for the family and our friends was a Slow Cooker Corn Chowder I found on Baked by Rachel.  I must say it smelled so good I was tempted to take a little taste but I resisted.  The boys all loved this one and even went back for seconds. 

Ingredients:

5 slices bacon
1 1/2 C onion
2 cloves garlic, peeled and minced
1 16oz can whole corn, drained
1 16oz can creamy style corn
1 tsp thyme
1 C chicken broth
4 C potatoes
3/4 tsp salt
3/4 tsp pepper
1 C half and half
3-4 tbsp corn starch

Directions:

Cook bacon in a skillet or in your stove. Meanwhile, chop onions into smaller than bite size chunks. If using a skillet for your bacon, reuse the same pan and bacon drippings for your onion. If baking your bacon, heat up 1 tbsp olive oil in a medium skillet. Cook onions until they are nearly translucent. Transfer onions to a small bowl, set aside. Chop up bacon, reserving 1 slice of bits for topping later.

Mince Garlic (either bought or do it yourself). Scrub potatoes and chop into bite size pieces.

Add all ingredients to slow cooker bowl, except corn starch and half and half. Remember to reserve a portion of your chopped bacon. Gently stir ingredients. Cover and cook for 7 1/2 hours on low.

At the 7 1/2 hour mark, add half and half. Give it a quick stir, replace cover and cook for an additional 30 minutes. Your chowder will not have a creamy look until you add the half and half. It also will not be thick until the final step.

Just before serving add corn starch. This will help to thicken it up. If you add to much you can counteract that by adding a bit more chicken broth into the mix. Add 1 tbsp of corn starch at a time and mix well. It will thicken fairly quick. Continue to add corn starch 1 tbsp at a time until you are satisfied with the consistency. 

Serve warm, topped with bacon.

Alexis Notes: I used turkey bacon and cut it up and crisped it up on the stove top.  Cole found a great new job of peeling potatoes (may not have been perfect but it worked).  And I held back the gagging with the cream of corn ... I'm sorry that is one that will always get me.

Happy Tuesday, Hope you have a wonderful day!

What's on your Meal Plan today?

Don't forget to see the parties I link up to HERE.

A New Mac & Cheese Recipe (It was a hit)

I've been trying to be better at doing blog hops, it has been helping me meet new bloggers Like Brenda at Chatting Over Chocolate who posted a new yummy Most Requested Crockpot Macaroni and Cheese recipe.  Now I must say at first when I saw the ingredients I was thinking Corn .. hmm that can be interesting.  Then I saw creamed corn ... yup I must say I gagged a bit at that one.  I'm so a crazy texture picky eater and cream corn makes me want to gag ... lol.  BUT I'm on this crazy no carb diet so the meal didn't have to please me it had to please the boys.  This recipe got rave reviews from all three boys.

INGREDIENTS:
1 1/2 cups of large elbow macaroni
1 cup Velveeta, cubed
1 can whole kernel corn, undrained
2 cans cream corn, undrained
1 stick of butter/margarine, melted 

1. Spray crockpot.
2. Place all of the ingredients in the crockpot.
3. Stir everything together. 

4. Cover and cook on high for 2 1/2 hours.  {Stirring occasionally}

Alexis Note:  I have a thing with noodles in crockpots, so I waited until the last 1/2 hour to add them in so they didn't get soggy.  I also accidentally put in too many noodles so it was a little noodle heavy I'll be better for next time.

Hope you all give this a shot it was a easy recipe to make and the boys loved it, so we'll be making it again!

Linking up to a few parties Pin Me Meme and Festive Friday Fiesta.

Crock Pot Hamburger Soup

After being on this strict diet for several months now making dinner can be a pain since I can't eat a bite ... lol.  No really I love to make meals but lately I've been pulled a little thin and have been turning to my crock pot for some help.  I found this recipe for Hamburger Soup on Betty Crocker Wannabe I turned it into a crock pot recipe!

This was a super easy one that the boy really enjoyed!  They actually even ate the left overs which is the hardest one to get people to do in this house.

Hamburger Soup

1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth . 

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.  ** I cooked the meat and then put all the ingredients (except the noodles) into the crock pot let it cook on low for the day. Half hour before time for dinner I threw in the uncooked noodles and let them cook in the juices. **

Happy Monday!  Hope you all had a great weekend, our's was super busy!  2 birthday parties, a date night for me and Rick.  Yesterday was busy with items I made for the kids auction baskets at school!

What's on your meal tonight?

Crock Pot Beer Chicken (WW 3 Points)

I was looking for an easy chicken recipe I could throw into the crock pot and have ready for dinner.  Working from home everyone thinks you should have all this free time.  LOL they would be so wrong I'm usually at my keyboard none stop and don't have a free moment, so easy meals always help me out.  This chicken dish was very moist, it almost fell apart when I took from the crock pot to the plate.

I just happen to have one bottle of beer left from when my dad was here so I used it (I know it's the only way beer is used in my house if I cook with it).  This was a simple recipe that was extremely tasty.  I found this recipe on one of my favorite weight watcher sites Laaloosh for Crock Pot Beer Chicken.  I made this one since I'm still on a high protein, low carb and low sugar diet so I can eat the chicken and then add things for the boys like the au gratin potatoes they had.

Ingredients

• 2lbs skinless, boneless chicken breasts
• 1 bottle or can of your favorite beer
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp black pepper

Instructions

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Hope you have a wonderful day and maybe give this a try!