Ingredients
1 pound cooked boneless, skinless chicken breast
1 small onion(s)
2 clove garlic clove(s)
14 1/2 oz fat-free, reduced-sodium chicken broth
14 oz canned diced tomatoes
7 oz Pace Diced green chiles
I package McCormick’s white chili seasoning
2 cans white beans drained & rinsed
Instructions

Combine all ingredients (dice the chicken, onion, and mince the garlic) in the crockpot and cook on low 7-8 hours. Sprinkle with chopped cilantro and a squeeze of lime before serving if desired.

Serve with LF monterey jack cheese, sour cream, tortilla strips, avocado for extra points.

Servings 6
INSTRUCTIONS

1 pound lean ground turkey
1/2 medium onion(s)
1/2 medium green pepper(s)
1 cup canned mushrooms
2 cup bottled pasta sauce
1 tsp Italian seasoning
1 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
3 serving dreamfields
1/2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese
1/2 cup Weight Watchers Reduced-Fat Shredded Mozzarella Cheese
10 slices Hormel Pillow Pack Turkey Pepperoni

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat (I added extra seasoning to the meat while cooking), onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Place pepperonis around the edge of the crockpot. Cover and cook on LOW for 6-8 hours/ Mix well before serving

4 servings

8 pts/serving

Cook Time: 7 hours

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 cup fat free Italian salad dressing
• 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
• 1/2 cup grated reduced fat Parmesan or Romano cheese
• 3 large potatoes, peeled and cut into wedges or thick slices

Preparation:

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

Serving Size : 4

Points – 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb boneless skinless chicken breasts (frozen)
10 3/4 ounce can cream of mushroom soup, condensed — 98% fat-free
10 3/4 ounce can cream of chicken soup, condensed — 98% fat free
1/8 teaspoon garlic salt — to taste
1/8 teaspoon black pepper — to taste

Add all ingredients to crockpot – cook on low 8-10 hours.

Crissy’s Note: You can also use boneless, skinless chicken breast halves and cook on HIGH for 2 hours. With this change the POINTS® are lowered (168 calories; 2g fat; trace fiber).

3 lbs skinless chicken thighs (about 12 thighs)
salt & pepper, to taste
1/4 cup low sodium soy sauce
2 Tbsp firmly packed brown sugar
1 teaspoons ground ginger
1 clove garlic, minced
2 Tbsp dry sherry
1 small onion, finely chopped

Coat a cast-iron skillet with cooking spray, then spray it a second time. Heat skillet over high heat. When it’s very hot, add the chicken in one single layer. Allow the chicken to cook until it is a deep golden brown, about 2-4 minutes. Turn and brown the other side. Transfer to slow cooker stoneware.

Return the skillet to the stove, lower heat to medium and add the soy sauce and remaining ingredients. Cook scraping up any browned bits stuck to the pan. Pour the liquid over the chicken.

Cover and cook on HIGH for 3-4 hours, until the chicken is cooked through and beginning to brown.

Use a spoon to pour some of the sauce over the chicken. Leave the lid off and cook 1 hour more on HIGH, until the chicken has browned and the sauce has reduced by about half.

192 Calories; 5g Fat (25.3% calories from fat); 26g Protein; 8g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 514mg Sodium

8 oz light cream cheese
1 can low-fat canned cream of chicken soup
1 pound uncooked boneless, skinless chicken breast
1 Tbsp McCormick Italian seasoning

Put chicken breast (thawed) into Crockpot. Sprinkle seasoning mix over chicken and then pour 1/4 cup of water over chicken and seasoning. Cook on Low for 3 hrs. Mix together cream cheese and reduced fat cream of chicken soup and then pour over chicken. Cook on low for another hour. Mix and serve over rice or pasta. (I recommend Dreamfields pasta- tastes awesome and has extra fiber)

If making with frozen chicken:
Throw 4-6 frozen BSChickenB into the crockpot
Sprinkle one packet of Italian Dressing Seasoning mix over chicken.
Turn on and cook for 6-8 hours (or whatever until it’s cooked and you can get home)
About an hour before serving take 1 package RF Cream Cheese and 1 can RF Cream of Chicken Soup and mix them together and pour over the top of the chicken.
Cook for about 1 hour until melted and saucy.

Ideas for adding veggies:
I’ve heard you can put spinach in with the cream cheese and soup or add broccoli at the beginning of the process. I haven’t tried either, but I’m going to try spinach next time.

Put cream cheese and ranch into crock pot on low. When it’s soft and starting to mix, add Franks. When that has combined, add chicken. Top with cheese, celery, and green onions. Stir it up when everything’s melted. Serve directly from crock pot. Use as dip with sturdy chips or crackers, or serve on tortillas or rice.
 
12 servings/5pts a serving

Servings |  4 Preparation Time |  20 min Cooking Time |  420 min Level of Difficulty |  Moderate main meals |  Ready for Cinco de Mayo? Turn up the heat in this delicious Mexican stew by stirring in a 1/4 to 1/2 cup of your favorite spicy salsa just before serving.

• 1 small green pepper(s), use a small poblano chile
• 1 pound lean pork loin, boneless pork roast, cut into 1-inch cubes
• 1/2 cup canned chicken broth
• 1 large sweet potato(es), peeled and cut into 1-inch cubes
• 1 small onion(s), chopped
• 14 1/2 oz canned diced tomatoes, fire-roasted, undrained
• 1/2 tsp ground cumin
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 Tbsp fresh lime juice
• 1 cup poblano chile
• 1 cup poblano pepper(s)

• Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
• Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.

 Serve with a spoonful of fat-free sour cream if desired.

Servings |  10 Preparation Time |  35 min Cooking Time |  480 min Level of Difficulty |  Easy main meals |  Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor.

• 1 medium onion(s), chopped
• 2 medium garlic clove(s), minced
• 1 cup carrot(s), chopped
• 1 Tbsp chili powder, medium-hot
• 1 tsp dried oregano, crushed
• 1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup canned tomato puree
• 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
• 6 oz canned tomato paste

• Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
• Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.

 We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.

Servings |  6 Preparation Time |  25 min Cooking Time |  420 min Level of Difficulty |  Easy soups |  This stew is a wonderful winter-warmer. You can also substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini.

• 1 small onion(s), chopped
• 1 medium garlic clove(s), minced
• 1 large zucchini, diced
• 1 pound lean beef round, cut into 1-inch chunks
• 1/2 tsp dried oregano, crushed
• 14 1/2 oz canned diced tomatoes, undrained
• 1 Tbsp canned tomato paste
• 3/4 cup dry lentils
• 4 cup canned beef broth
• 1 tsp table salt
• 1/4 tsp black pepper
• 1/4 cup basil, fresh, slivered

• Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
• Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.

1 cup = 3 HU’S
Freezes well
I saw this  recipe on a thread and  it sounds yummy!

saute bacon in olive oil. Add mushrooms, peppers, green onions, and saute 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside.

Place chicken in the crockpot. Add sauted bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker.(I just measured directly into crockpot and stirred. No need to mess up a bowl )  Cover and cook on low 7-8 hours.  serve over rice.  

Haven’t tried this, but it sounded great!

1 1/4 lbs. lean beef stew meat
1 chopped onion
4 small potatoes — chunked
1 can baked beans — (28 oz) any flavor

Place beef, onion and potatoes in slow cooker. Spread beans on top.

Cook on low 8-10 hours or high 6-8 hours.

Pure comfort food!
- – - – - – - – - – - – - – - – - – -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.3% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable.

2 servings

Core Recipe; 3 points on Flex

2 boneless, skinless chicken thighs or 8 oz lean pork
1/2 cup ketchup
1/2 cup diet cola
1 tsp dry mustard
1/2 tsp Worcestershire sauce
1/2 tsp Liquid Smoke

Mix ketchup and cola together in Crockpot. Add other ingredients. Cook on ‘high’ for 4 hours, then reduce heat to ‘low’ or ‘warm’ until ready to serve.

Note: meat can be added while still frozen.

1 lb. Navy beans (washed), soak overnight
1 medium onion, chopped
½ cup carrots, chopped
½ cup celery, chopped
1 bay leaf
1 ham hock
4-5 quarts of water or chicken stock (or enough to cover beans)
salt, pepper to taste
1tsp. Cayenne pepper
1tsp. Thyme
1 tsp. Garlic powder

Sauté onions in olive oil until golden brown. Combine beans, onion, ham hock, carrots, celery, & seasonings into crock-pot. Cover with liquid. Cook on low 10 hours.

8 Servings – 8 Points Each

4 lbs. lean beef round
1 pkg. Hidden Valley Ranch dressing mix, dry
1 pkg. Good Seasons Italian salad dressing mix, dry
1 pkg. reduced-sodium brown gravy mix, dry
1 can reduced-sodium beef broth

Place veggies in slow cooker. Place meat on top.

Blend dry mixes into beef broth. Pour over meat/veggies.

Cook on low 8-10 hours.

1 pound uncooked boneless, skinless chicken breast
20 oz frozen hash brown potatoes
1/4 medium onion(s)
10 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
1/2 serving Good Seasons Ranch mix

Combine all ingredients into a slow cooker. Mix and cover. Cook on low for 6-8 hours.

Servings: 6
Points: 4

Marinara Sauce:
1 teaspoon minced fresh garlic
1 can (28oz) crushed tomatoes
1 can (15oz) tomato sauce
2 teaspoons Italian seasonings (or use 1/2 teaspoon oregano and 1 teaspoon basil)
1/2 teaspoon sugar or Splenda (sucralose) sweetener

Spray medium saucepan w/ nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes. Add crushed tomatoes, tomato sauce, oregano, basil and sugar; stir to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 20 minutes. Makes about 5 cups. Use 4 cups for this recipe, set aside remainder for other uses; can be frozen.

Chicken:
6 skinless, boneless chicken breast halves or thighs
4 cups marinara sauce (above)
2 green bell peppers, seeded and chopped
6 to 8 oz sliced fresh mushrooms
1 onion, finely diced
2 tablespoons minced garlic
1 bay leaf

Put the chicken in the slow cooker. Top with the marinara sauce, bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Remove bay leaf and serve.

To vary the different heat levels in chili, add different chile peppers to suit your tolerance. Habaneros are the hottest; Scotch bonnets pack a little less heat and have undertones of fruit and smoke; serranos have a biting heat and some acidity; while jalapenos have a vegetable flavor, and in this group at least, can be considered mild.

1 lb lean ground beef (10% or less fat)

2 garlic cloves, finely chopped

2 Tbs chili powder

1tsp ground cumin

1 28oz can crushed tomatoes

1 15oz can red kidney beans, rinsed and drained

1 sweet onion, chopped

¼ C Diced Chiles

2 Tbs Tomato paste

Oregano sprigs

1. Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Add the chili powder and cumin and stir to coat the beef.
2. Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on High until the flavors are blended, 4-5 hours. Garnish with the oregano and serve.

Per serving: 142 Cal, 5g Fat, 2g Sat Fat, 35 mg Chol, 166g Sod, 10g Carb, 4g Fib, 14g Prot, 43mg Calc.

Points: 2

Notes: if you don’t have diced chiles, you can use a can of Rotel with chiles. Although this recipe says serves 8, 4 servings is more reasonable.