Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken

I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!

Next time I think I am going to add some mushrooms in with the chicken to cook all day too!

We will definitely make this one again and again!!!

(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice

Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons

**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Aloha Honey Teriyaki Chicken

Ingredients
4 boneless, skinless, cubed chicken breasts
3 Tbsp. flour
2 Tbsp. canola oil
1/2 tsp. Garlic Garlic™
Seasoned Salt to taste
1/4 tsp. dried red pepper flakes or to taste
20 oz. can unsweetened pineapple tidbits with juice
2 tsp. cornstarch
2 Tbsp. Honey Teriyaki Sauce
1/2 cup shredded coconut
Prepared rice

Method
Coat chicken with flour; brown in oil for 3-5 minutes over medium heat until no longer pink.
Season with Garlic Garlic™, Seasoned Salt and pepper flakes.
Drain pineapple, reserving 1/2 cup juice.
Combine cornstarch and reserved pineapple juice until smooth.
Add to skillet.
Stir in Honey Teriyaki Sauce.
Simmer for 30 seconds or until thickened.
Add pineapple tidbits. Sprinkle with coconut; heat through.
Serve over rice.

Makes 4 servings.



I also added steamed broccoli to the finished product.

Next time I will omit the coconut (it didn't do anything for us) and will make sure that the broccoli is finished sooner so that I can mix it in with the chicken to soak up some of the flavors.

Overall very tasty!

Original recipe appox 10-11pts. but I need to recalculate once I get proper NI for TS products used. Pts would be lower without the coconut and by using less oil or cooking spray instead.

Cheesy Chicken Cups

I have personally not tried these yet, but someone posted them on the Weight Watchers boards a few weeks back and they sound SUPER! Several of hte ladies have tried them and they have been a hit.

(Serving: 1 chicken cup= 2 points each)

1 can reduced fat Crescent Rolls
1 cooked chicken breast cut in small pieces
1 can 98% fat-free cream of chicken soup
2/3 C. reduced fat shredded Mexican cheese
1 t. dried parsley flakes
1/2 t. black pepper

Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.

Bake at 400 for 12-15 minutes.

ENJOY!

My Chili

1.25 pounds lean ground beef
16 oz bush's chili beans
16 oz kidney beans
46 oz (4 cans) canned diced tomatoes
2 cup celery (chopped)
1/2 cup onions
1.25 oz (one packet) McCormick Mild Chili seasoning


1 Brown Ground beef in skillet and drain off fat
2 put all ingredients into crock pot
3 cook on high until everything is heated throughout

Servings: 11
Preparation time: 15 minutes
Cooking time: 30 minutes

1 Point Muffins

Contributed by Lynn (WWW Board)

1 can pumpkin (not pie mix)
1 box cake mix
1 1/4C water

Mix well and place in muffin liners. Bake at 350 for 18-20min.

I only got 33 out of this batch but the recipe builder spit out 1pt for 33 so I'll take it. If I was a little more light handed at the start I probably could have squeezed out the 3 extra. I used yellow cake mix for the first time and it's good, sweeter than spice but yummy. Enjoy! (I have a guilt free conscious knowing they are truly 1pt) :-)