1 tbsp cooking oil
1 lb skinless, boneless chicken breasts,
cut in 1 inch pieces
1 3/4 cups chicken broth
1 cup picante sauce
3 garlic cloves, minced
2 tsp ground cumin
1 (15 oz) can Navy beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup chopped onions
1. Heat oil in a 10 inch skillet over medium high heat.
Add chicken and cook until well browned, stirring often.
2. Stir into a 3 1/2 quart crock pot, chicken, broth, picante sauce, garlic, cumin, beans, corn and onion.
3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours
or until the chicken is cooked through.
Yield: 6 (1 1/2 Cup) Servings
Weight Watchers Points Plus+ = 5 pts per 1/1/2 cup serving
Fat 5 g
Cholesterol 46 mg
Carbs 25 g
Fiber 8 g
Protein 23 g
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Posted by Internet News | 5:08 AM | WEIGHT WATCHERS CROCK POT TEX-MEX CHICKEN SOUP recipe