Weight Watchers Crockpot Recipes

Makes 8 servings, 7 points each.

Ingredients

Instructions

In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in seperate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crockpot. Repeat 2 more times until all ingredients have been used. Cook on low 4-5 hours.

Makes 6 servings, 4 points each.

Ingredients

• 1 pound boneless, skinless chicken
• 1 container (16 oz) fat free sour cream
• 1 packet powdered onion soup mix
• 1 can fat free cream of chicken soup
• 1 small can mushrooms

Instructions

Add all ingredients to crock pot. Cook on low for 6 hours.

3 points per cup.

Ingredients

• 3 potatoes, diced
• 5 carrots, diced
• 4 stalks celery, diced
• 2 small onions, chopped
• 1 whole head garlic, minced
• 1 tomato, blanched and chopped
• 4 Tbsp barley
• 4 beef bouillon cubes
• 1 3/4 lbs lean beef
• 1/2 tsp rosemary
• 1/2 tsp savory
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp flour
• 2 Tbsp corn starch

Instructions

Cut beef into bite-sized cubes, and brown in frying pan. Add flour and stir together, then add to crock pot. Cook all ingredients except beef, flour, potatoes, rosemary, savory, and corn starch for 12-24 hours on high in crockpot. One hour before mealtime, add potatoes, rosemary, and savory, and continue cooking. Just before serving, thicken with corn starch.

Makes 6 servings, 6 points each.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 15 oz whole tomatoes
• 10 oz enchilada sauce
• 1 medium onion, chopped
• 4 oz chopped green chilies
• 1 clove garlic, minced
• 2 cups water
• 14 1/2 oz fat-free chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 whole bay leaf
• 1 cup fresh or frozen corn
• 6 whole corn tortillas
• 2 Tbsp vegetable oil
• 1 Tbsp chopped cilantro

Instructions

Cook and shred chicken. Combine in crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips and cilantro over soup.