Crockpot Weight Watchers Recipes

Try These Delicious And Easy To Make Crockpot Weight Watchers Recipes The Whole Family Will Enjoy!
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2 pounds lean chuck cut in 1 3/4 inch pieces, (or beef stew meat which is already cut)
1 can 98% fat free cream of mushroom soup
1 pkg onion soup mix
1 can sugar free sprite or 7up
Put meat in crock pot. Pour soup & onion soup mix over meat. Add SF Sprite/7up.
Cook in crock pot all day on LOW or HIGH for at least 4 hours.
Turn off and let sit for 30 minutes before serving.

Makes 8 servings at 5.5 points per serving


2 Chicken breasts, skinned and halved
1 teaspoon salt
1 teaspoon crystallized ginger, minced
1 cup celery sliced
1 (5 oz) can water chestnuts, sliced and drained
1 onion, sliced
2 cups chicken bouillon
2 tablespoon soy sauce
1 cup mushrooms, sliced (fresh or canned)
1 (16 oz) can bean sprouts, drained
2 cups cooked rice
1/2 cup slivered almonds


1.Cut chicken into strips about 2 inches long and 1/2 inch thick.

2. Place in crock pot with salt, ginger, celery, water chestnuts, onions,
bouillon, and soy sauce.

3. Cover and cook on LOW 5 to 6 hours.

4. Turn control to high and add mushrooms and bean sprouts.

5. Cover and cook on HIGH 15 minutes.

6. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.

Makes: 4 servings (2 Weight Watchers points per serving).


1 1/2 pounds ground beef (96% Lean)
1 cup dry breadcrumbs
1/2 cup egg beaters
1/3 cup fresh parsley, chopped
2 tablespoons onion, minced
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
16 ounces jellied cranberry sauce
12 ounces chili sauce
sprig Parsley


Combine first 5 ingredients in a large bowl; shape mixture into 30 (1.5
inch) meatballs.

Combine ketchup, sugar, lemon juice and sauces in slow cooker;
gently stir in meatballs.
Cover with lid; cook on LOW 8 to 10 hours.
Garnish with parsley, if desired.

1/2 Point per serving Serving size: 10 meatballs


1 lb. ground beef (90% lean)

2 garlic cloves, finely chopped

2 tbs chili powder

1 tsp ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

4 oz can diced green chilies

2 tbs tomato paste


1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crock pot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 to 5 hours.

Makes 12 servings 2 points per serving


1 1/2 pounds pork chops (4 to 6)
1 medium onion, sliced (1/2 Cup)
10 3/4 ounces condensed cream of celery soup
1/4 cup water
ground black pepper to taste


Place chops in crock pot.

Cover with onions, soup (undiluted) and water.

1 (10 3/4 oz.) can Healthy Request Cream of Chicken Soup
1/4 cup fat free sour cream
16 oz. skinned & boned uncooked chicken breast, cut into 20 pieces
1 cup, or 2 (4 oz. cans) sliced mushrooms, drained
1/2 cup finely chopped onion
1 1/3 cups (3oz) uncooked elbow macaroni
salt and pepper to taste


Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Stir in chicken, mushrooms, and onion. Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving. Enjoy! Makes 4 servings

Serving Size = 1 cup
Each serving = 5 Weight Watchers Points

2 cups lean ham, diced
4 cups raw potatoes, diced
1 cup chopped onion
3/4 cup reduced fat shredded cheddar cheese
1 (10 3/4 ounce) can Healthy Request condensed cream of celery soup
1/8 teaspoon
1 teaspoon dried parsley flakes
1 teaspoon prepared yellow mustard


Spray your crock-pot with butter flavored cooking spray. Combine ham, potatoes and onions. Sprinkle cheese evenly over top. In a small bowl, combine soup, pepper, parsley and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 8 hours. Mix well before serving.

Makes six 1 cup servings at 3 WW points per serving.


1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 lb skinless boneless turkey breast, cut in 1 inch chunks
1 medium garlic clove, minced
1 medium onion, chopped
14 1/2 ounces fire roasted tomatoes and green chiles undrained
1 (15oz.) can black beans, drained and rinsed
2 cups canned chicken broth
1/2 teaspoon salt
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, minced


1. Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.

2. Add turkey and toss to coat; set aside for 15 minutes.

3. Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.

4. Cover and cook on LOW setting for 6 to 7 hours.

5. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.

6. Yields about 1 1/2 cups per serving.

Yield: 6 servings (3 points per serving)


3 medium potatoes, cut into 2" pieces
3 turkey skinless thighs
1 (12oz) jar home-style turkey gravy
2 tablespoons all purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 (1lb) bag frozen green beans and carrots thawed and drained

1. Put potatoes in 3 1/2 to 5 quart crock pot; place turkey on top.
Mix remaining ingredients except vegetables and pour over mixture in crock pot.
Cover and cook on low heat setting 8 to 10 hours.
4 After 8 to 10 hours
add in vegetables.
Cover and cook on low heat setting an additional 30 minutes.
6. Stir sauce and serve with turkey and vegetables.

Points = 7 per serving


4 medium onions-sliced hamburger style
2 1/2 tsp. minced garlic
1/4 cup lemon juice (can be the bottled kind)
1/2 tsp. salt (if desired)
Cajun seasoning or cayenne pepper
4 frozen boneless, skinless chicken breasts
Hot cooked rice

Put frozen chicken in crock pot and sprinkle cajun seasoning on both sides. Place onion on top of chicken and sprinkle with cajun seasoning. Add garlic, lemon juice and salt.

Cover and cook 6-8 hours on low.

Prepare rice separately.

Serve the chicken and onions over the rice.

weight watcher points 8 per serving

16 oz. extra lean gr. beef
2 cups sliced raw potatoes
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas, thawed
1 cup frozen whole kernel corn, thawed
1 10 oz. can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper

In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker, sprayed with a butter flavored spray (or a non-stick cooking spray), combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

Serving size: 1 cup
Each serving 5 Weight Watchers Points

1 1/2 cups (8 ounces) diced cooked turkey breast
10 slices reduced-calorie bread, made into soft crumbs
3/4 cup chopped celery
1/4 cup chopped onion
2 cups (16 ounce can) Campbell's Healthy Request chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes


In a crock pot, combine turkey, bread crumbs, celery and onion.

In a covered jar, combine chicken broth and flour. Shake well. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray.

Cook over medium heat, stirring often, until mixture thickens. Stir in Poultry Seasoning, black pepper and parsley flakes. Pour broth mixture over turkey mixture. Mix well to combine. Cover and cook on LOW for 6 to 8 hours.

Serves 6 3 points per (1 cup) serving

If you don't have leftover turkey, you could use chicken. Or buy a piece of cooked turkey
at your deli.

2 tablespoons clarified butter or vegetable oil
1 pound small new potatoes (10 per pound)
2 onions, finely chopped
1 clove Garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water or vegetable stock
2 tablespoons lemon juice
1/4 cup cilantro, finely chopped

1. In a skillet, heat butter or oil over medium high; add potatoes and
cook just until they begin to brown. Transfer to slow cooker stoneware.

2. Reduce heat under skillet to medium. Add onions and cook, stirring,
until softened. Add garlic, curry powder, salt and pepper. Stir and cook
for 1 minute. Add water or stock, bring to a boil and pour over potatoes.

3. Cover the crockpot; cook until tender: LOW 8 to10hrs; High 4 to 5hrs. Stir
in lemon juice and garnish with cilantro.

Yield: 6 servings Points per serving: 2


1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.
1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
3 large carrots, diagonally sliced
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste
1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth
2 Tablespoons cornstarch
1/2 Teaspoon crushed red pepper
2 to 3 Tablespoons reduced sodium soy sauce
4 Cups cooked rice
Sliced green onions or chopped peanuts for garnish

If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.

Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.


1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16oz) pinto or kidney beans, rinsed and drained
1 can diced tomatoes and green chiles, undrained
1 small can tomato sauce
1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)
1/3 cup water
1/2 tsp salt
1/4 tsp pepper
4oz shredded low fat cheese
6 flour tortillas (2 points each)

In a skillet, cook beef, onion and green pepper until beef is browned. Drain.

In a bowl, add all other ingredients except for the tortillas and stir. In a crock pot, layer
about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on
low for 5-7 hrs or until heated through (you can also cut up tortillas and stir into mixture).

6 Servings

Estimated POINTS value per serving 2 points for the chili; 2 points for cornbread.

Serves 6


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

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Oregano sprigs for garnish


1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours. Serve garnished with oregano.

Best Ever Weight Watcher Skillet Cornbread

Estimated POINTS value per serving 2

Serves 12


1 cup whole wheat flour

4 tsp. baking powder

1 tsp. salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tbs. fat free egg substitute


Sift flour, baking powder, and salt.

Add cornmeal and stir until blended.

Add remaining ingredients and stir until just mixed.

Pour into 9 inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

Quick Tips

Spray crockpot with cooking spray for easier cleanup.

This meal is very filling but if you aren't quite satisfied you can add a garden salad.


3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round steak, cut into 6 pieces
2 tablespoons vegetable oil
1 large onion, sliced
1 large bell pepper, sliced
1 14.5oz can diced tomatoes, undrained
2 cloves garlic, finely chopped

Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in skillet over medium heat. Cook beef 15 minutes until brown. Place in 3 1/2 to 5 quart crock pot, and top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 6-10 hours.

Weight Watcher's Points: 4


1 chicken whole, cut up, skinless
2 medium carrots -- peeled and chopped
1/2 cup onion -- peeled and chopped
2 stalks celery -- coarsely chopped
2 1/2 teaspoon salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 qt water
2 1/2 cup egg noodles


Place the first 3 ingredients in a 3 1/2 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
Makes: 3 1/4 quarts. serves 8 to 10 1 point per serving

1 lb. beef round steak , cut into cubes
1 4.5-ounce jar sliced mushrooms - drained
1 medium onion -- chopped
1/2 cup condensed beef broth
3 tablespoons teriyaki sauce
1 tablespoon sesame seed
2/3 cup uncooked long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups green frozen broccoli florets

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki sauce, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 30 minutes before serving, cook rice as directed on package. In small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes. Serve over rice.

Makes 4 (1 1/4-cup) servings. 7 points


2 lbs. 93% lean ground beef
3 slices light bread, crumbled m(1 cup)
1 cup chopped onion or 1 medium size
1/2 cup fat-free egg substitute
1/4 tsp salt
1/4 tsp black pepper
1/2 cup ketchup
1/2 cup thick and chunky salsa


Coat 3 1/2-quart slow cooker with cooking spray. Tear off two lengths of aluminum foil long enough to fit in bottom of cooker and extend 3 inches over each side of cooker. Fold each foil strip lengthwise to form 2-inch-wide strips. Arrange foil strips in a cross fashion in cooker, pressing strip in bottom of cooker and extending ends over sides of cooker.


2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup chopped leek or green onions(bulbs only)
1 garlic clove, minced
4 cups fat-free chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon thyme, crushed dried
1/4 tespoon black pepper
4 ozs Canadian bacon, cut into 1/4 inch pieces
1/2 cup fat-free evaporated milk
1/4 cup fat-free half and half

Note: (This recipe calls for fat-free half and half. I worked in supermarkets for 45 years I have never seen this nor heard of it. Not available in my city; good luck in finding it.)


1 1/2 pounds boneless skinless chicken breasts -- cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 10-3/4 ounce can condensed cream of chicken soup - undiluted
1 10-3/4 ounce can condensed cream of celery soup - undiluted
4 ounces process American cheese - cubed
1 2-1/4 ounce can sliced ripe olives - drained
1 2 ounce jar diced pimientos -- drained, optional
1 16 ounce package spinach fettuccine or spaghetti


1. Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder
and pepper.

2. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear, stir
in cheese, olives and pimientos if desired. Cover and cook until cheese is melted.

3. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken
Add bread sticks if desired.

Makes: 6 servings 5 points per serving


1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 (28-ounce) can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
2 whole cloves
1 tablespoon vegetable oil
1 cup long-grain white rice
1 pound medium shrimp, peeled and deveined


1. Combine the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic,
parsley, thyme, cloves, oil, and rice in a slow cooker.

2. Cook on High 4 to 5 hours.

3. Add the
shrimp and cook until the shrimp are pink, about 1 hour longer.

Nutritional Information Weight Watchers (old point calculation) =6 points
Weight Watchers PointsPlus+ =7

296 Calories
5 g Total Fat,
1 g Saturated Fat
125 mg Cholesterol
513 mg
38 g Total Carbohydrate
3 g Dietary Fiber
24 g Protein
108 mg


1 1/2 pounds Pork steaks, lean only — OR Chops
1 teaspoon Shortening
1 1/2 cups Ketchup
1 1/2 cups Water
1/4 cup Vinegar
1/4 cup Worcestershire Sauce
2 teaspoons Salt
2 teaspoons Chili Powder
2 teaspoons Paprika
1 teaspoon Pepper
1/2 teaspoon Accent® seasoning mix
2 large Onions — sliced very thin
1 teaspoon Salt
1 teaspoon accent® seasoning mix
1/4 teaspoon Pepper


Use a 5 quart crock pot:
1. Place shortening in crock pot and melt on HIGH.
2. Add meat and turn to coat with fat.
3. Season meat with mixture of last 3 ingredients.
4. Add all other ingredients.
4. Cook on LOW for 8-9 hrs.

Weight Watchers Points per recipe : 4.5
Portion size (serving) : 6
Weight Watchers Points per serving : 0.75

2 cups pasta
1 lb boneless chicken breasts
1 cup low-fat yogurt
1 cup red seedless grapes, washed and sliced
1 cup baby peas, cooked, drained and cooled
2 celery ribs, thinly sliced
1 teaspoon mustard
salt, to taste
pepper, to taste

1. Cook the chicken breasts until tender; drain and chill.
2. In the meantime, in a large pot cook the pasta until al dente; drain and rinse under cold water.
3. Mix the mustard, yogurt, salt and pepper into the pasta.
4. Cut the chicken into bite-sized pieces and add it to this mixture.
5. Fold in the pasta, grapes, peas and celery.
6. Toss well, cover and refrigerate for about an hour; serve.

One serving is approximately 120 grams.
WW POINTS per serving: 4
Nutritional information per serving: 170 calories, 2.3g fat, 2g fiber

There is nothing like a lazy Sunday when you have a weight Watcher meal cooking all day in the crock pot and the aroma of food is in the air, or coming home from work on a weeknight and having dinner ready when you get home. Slow cookers and this chicken chili makes a delicious combination for a low point, high fiber meal. It's so easy to make and it is great over rice, with multi-grain chips, topped with low fat cheddar cheese or low fat sour cream. This slow cooker recipe makes a lot and it is even better the next day for lunch! Better yet it's only 4 points.

Servings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points

* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 0z. (3) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Servings: 5 • Serving Size: 1 cup • Calories: 257 • Points: 4.5

* 3/4 lb 95% lean ground beef
* 1/2 onion, chopped
* 6 green onions, chopped
* 2 cloves garlic, minced
* 1/2 tsp crushed red pepper
* 3 carrots thinly sliced
* 1/2 red bell pepper, chopped
* 1 cup Jasmine Rice
* 2 tbsp soy sauce (plus more to taste)
* 1 tsp Asian fish sauce
* 1/3 cup fresh chopped cilantro

Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes. Makes 5 cups.

This fabulously yummy Canadian Bacon and Potato Chowder Slow Cooker Recipe is a perfect addition to any Weight Watcher Meal Plan. With just 3 Points per serving and tons of fiber and protein, it’s very filling, so you won’t be so hungry a few hours later. What you can do with these crock pot recipes is separate out the individual portions and freeze them, that way, when you need a meal really fast and are too busy to make anything, you can easily reheat one of these servings for a quick and tasty meal. This particular dish tastes really good reheated because the flavor of the bacon just oozes into the creamy broth…mmmmm!! This Potato and Bacon Stew Recipe is really so delicious that the whole family will love it — and they’ll have no idea it’s a Weight Watchers Recipe! Enjoy.

- 2 cups potatoes, cut into 1/2-inch cubes
- 1 large carrot, diced
- 1 cup leeks, chopped, white part only
- 1 medium garlic clove, minced
- 4 cups fat-free chicken broth
- 1/2 cup uncooked barley
- 1 bay leaf
- 1/4 tsp dried thyme, crushed
- 1/4 tsp black pepper
- 4 oz Canadian-style bacon, cut into 1/4-inch pieces
- 1/2 cup(s) fat-free evaporated milk
- 2 oz fat-free half-and-half

In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes.

Serving size is 1 2/3 cup
Each serving = 3 Weight Watchers Points

Ingredients (for 10 servings):

1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 medium onion, chopped
1 red bell pepper, chopped
2 cups brown rice
3 1/2 cups boiling water
1/2 cup thawed frozen orange juice concentrate
6 tbs fresh lime juice (from about 3 limes)
1 1/2 tbs ground cumin
1 tbs chili powder
1/3 cup chopped fresh cilantro
1/2 tsp salt

How to prepare the Mexicali Rice:

In your crock pot, mix together the corn, black beans, green chilies, onion, bell pepper, rice, boiling water, orange juice concentrate, 1/4 cup of the lime juice, the cumin, and the chili powder.

Cover and cook on the low heat setting 2 3/4 to 3 hours.

Stir in the remaining 2 tbs lime juice, the cilantro, and salt. Mix well.


1/2 medium onion; chopped
5 slices turkey bacon; chopped
4 oz. extra lean ground beef
1 can vegetarian beans in tomato sauce(16 oz)
1 can vegetarian beans (16 oz.)
1 can red beans or kidney beans(16 oz), riunsed and drained
1/2 cup tomato sauce
2 tbls. brown sugar
1 to 2 tsp. liquid smoke
1/2 tsp fat free maple syrup


Sauté onions and bacon. Cook until onions are tender. Add ground beef. Cook until browned.

Add onions, bacon and ground beef to crock-pot. Add all beans. Net add tomato sauce, brown sugar, liquid smoke and maple syrup.

8 apples ( such as Jonathan or any tart variety),
peeled and sliced.
1 1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup skim milk
2 tbls. Brown and Brummel spread(softened)
3/4 cup Splenda or Equal
1/2 cup egg beaters or similar egg product
1 tsp vanilla extract
1/2 cup reduced fat Bisquick
1/3 cup Brown Sugar
3 tbls cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in
lightly greased crock pot. Combine milk, softened butter, sugar, eggs, vanilla,
and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup
Bisquick and brown sugar. Cut the cold butter into mixture until crumbly.
Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7
hours or until apples are soft.

Point Value=4points per serving

2 tsp. olive oil
4 skinless, boneless chicken breasts (about 3 oz.) each
1 1/4 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 tbs. dry red wine
1/2 cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees – approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Serves 4
Each Serving = 6 Weight Watchers Points

Try serving it up with a low calorie salad or some steamed vegetables.

No baking required! Here’s a delicious dessert recipe that is not baked in the oven, but is actually made in a crock pot.

1 can (21 oz.) cherry pie filling
1 cup all-purpose flour
1/4 cup sugar
1/4 cup margarine or butter, melted
1/2 cup milk
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. salt

Spray inside of 2 -3 1/2 qt. Slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on HIGH 1 1/2 to 2 hrs. or until toothpick inserted in center comes out clean.

Makes 6 servings.
Each serving = 6 Weight Watchers Points

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup skim milk
2 tablespoons parsley flaked
10 ounces frozen peas
2 cans tuna; drained
10 ounces egg noodles; cooked
2 tablespoons light butter
Salt and pepper to taste


Combine cream of celery soup, sherry, milk.
parsley flakes, peas and tuna.
Add noodles to mixture.

Grease crock pot and place all in crock pot
add the 2 tbls. butter to top of mixture.

Cover and cook on low 7 to 9 hours.

Makes 4 servings. Each serving=8 points.

2 cup(s) shiitake mushroom(s), sliced
1 cup(s) onion(s), chopped
1/2 cup(s) celery, chopped
1 medium garlic clove(s), minced
1 pound(s) boneless, skinless chicken thigh(s),
cut into bite-size pieces

1 Tbsp all-purpose flour
1/4 cup(s) fat-free chicken broth
1 1/2 tsp curry powder
1 tsp table salt
1/4 tsp black pepper
1/4 tsp paprika
3 cup(s) canned crushed tomatoes
2 cup(s) cooked brown rice
1/4 cup(s) golden raisins

Coat a large skillet with cooking spray. Add mushrooms, onion, celery and garlic and sauté until vegetables are tender, about 5 minutes. Place vegetables in slow cooker; add chicken.

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.

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

Serves: 4 Point Value: 7


2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup leeks, chopped, white part only
1 medium garlic clove, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz Canadian bacon, cut into 1/4 inch pieces
1/2 cup fat free evaporated milk
2 oz fat free half and half


In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on LOW 6 hours.

Stir in evaporated milk and half and half; heat through, uncovered about 10 minutes.
Yield: about 1 2/3 cups per serving.

Weight Watcher Points=3

Servings: 6

Servings: 8 servings Size: 9.85 oz • Prep Time: 5 minutes Points: 4.25 ww points

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice


Posted by Internet News | 7:13 AM |

1 pound raw shrimp -- peeled and deveined

1 tablespoon cooking wine

1 teaspoon fresh lemon juice

1/4 teaspoon Mrs. Dash Seasoning

2 teaspoons cornstarch

2 cups fresh snow peas

1 green onion -- chopped

1 tablespoon minced fresh ginger

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

1. Rinse shrimp with cold water and pat dry.

2. In bowl combine wine, lemon juice, seasoning and cornstarch. Add the shrimp and marinate in the refrigerator for 30 minutes.

3. Lightly coat a non-stick wok or frying pan with cooking spray and place over medium heat. Reserving the marinade, add the shrimp and saute until they just turn pink, 2-3 minutes. Transfer to a bowl.

4. Add the snow peas, onion, and ginger to the pan and stir-fry for 2 minutes. Add the reserved marinade and soy sauce to the pan along with the cooked shrimp. Mix the ingredients well and continue to cook until most of the sauce is absorbed, 1-2 minutes. Transfer to serving bowl, sprinkle with sesame oil and serve hot.

Serving Size : 5

Serving Size (1/5 recipe)
Per Serving: 125 Calories, 1g Fat, 3g Fiber

2 Points per serving


1 tbsp + 1 tsp oil, divided
10 oz skinless boneless chicken breasts, cut into 1/2 inch strips
2 cups sliced mushrooms
1 cup sliced onions
1 cup chicken broth, low sodium
2 tsp flour
3 tbsp sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp pepper

1. In medium size skillet, heat 2 tsp oil; add chicken. Cover over medium high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.

2. In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.

3. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.

4. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat;

5. Stir in sour cream, red wine vinegar, mustard and pepper.

2 1/2 Points Per Serving

Chicken and Shrimp Jambalaya

Posted by Internet News | 12:51 PM |

2 cups thinly sliced celery
2 cups chopped onion
1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
1 14-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) no-salt-added tomato paste
1 recipe Homemade Salt-Free Cajun Seasoning (below) or 1 1/2 teaspoons purchased salt-free Cajun seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1 1/2 cups quick-cooking brown rice
3/4 cup chopped green, red, and/or yellow sweet pepper
8 ounces cooked, peeled and deveined shrimp*
2 tablespoons snipped fresh parsley
Celery leaves (optional)

1. In a 3 1/2- or 4-quart slow cooker, stir together celery, onion, undrained tomatoes, broth, tomato paste, Homemade

Salt-Free Cajun Seasoning, garlic, and salt. Stir in chicken.

2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30

minutes or until most of the liquid is absorbed and rice is tender. Stir in shrimp and parsley. If desired, garnish individual

servings with celery leaves. Makes 8 (1 1/2-cup) servings.

Homemade Salt-Free Cajun Seasoning Recipe:

In a small bowl, stir together 1/4 teaspoon ground white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4

teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/8 to 1/4 teaspoon cayenne pepper

Diet Crockpot Turkey Meal

Posted by Internet News | 12:04 PM |

3 medium potatoes - cut into 2" pieces
3 turkey skinless thighs
1 12oz jar home-style turkey gravy
2 tablespoons all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen green bean and carrots-- thawed, drained

Put potatoes in 3 1/2 to 5 quart crock pot; place turkey on top. Mix remaining ingredients except vegetables; pour over mixture in pot. Cover and cook on low heat setting 8 to 10 hours. Stir in vegetables. Cover and cook on low heat setting 30 minutes. Stir sauce; serve with turkey and vegetables.

Nutrition Info: 1 Serving = 335 calories Fat 8g/Cholesterol 155mg/Sodium/450 mg/Carbohydrate 26g/Fiber 4g/protein 44g Weight Watcher's Points = 7

6 boneless, skinless chicken thighs
1 large onion, chopped
2 cloves garlic, finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon hot sauce
2 15oz cans great northern beans ,rinsed and drained
1 15oz can white shoe peg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano,
and hot sauce in 3 1/2 to 6 quart slow cooker.
Add chicken. Cover and cook on LOW 4 to 5 hours or until chicken is tender.

Remove chicken from slow cooker. Use 2 forks to remove bones
and shred chicken into pieces.

3. Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro.

Cover and cook on LOW 15 to 20 minutes or until beans and corn are hot.

Serving size= 1 cup

Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrates;
22g Dietary Fiber

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