Crockpot Cheesy Chicken Spaghetti
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt ∧ pepper, to taste
Spray slow cooker with non-stick cooking spray or use crock pot liner. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
12 (1 cup) servings @ 8 POINTSPLUS®
Crock Pot Chicken Stroganoff
1 pound boneless, skinless, chicken breasts
1 can fat free cream of chicken or mushroom soup
16 oz. fat free sour cream
1 (1 oz) envelope dry onion soup mix
1 cup sliced mushrooms
1/2 tsp garlic salt
Spray crock pot with Pam or use liner. Place chicken in bottom of slow cooker. Combine soup, sour cream and onion soup mix. Pour over chicken. Cook on low 8 hours. Remove chicken from crock pot, shred and return to sauce. 6 servings @ 5 POINTSPLUS®
Fiesta Chicken
2 TBLS oil
3 pound boneless, skinless chicken breasts, cut into 1 " pieces
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1 small jalapeno pepper, finely chopped
14 1/2 ounces Mexican style diced tomatoes
1/4 tsp cumin
1 tsp oregano
Heat the oil in a skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to crock pot and stir to combine. Cover; cook on Low 7 to 9 hours or on High 3 to 4 hours. Serve on flour tortillas.
8 servings @ 5 POINTS® or 10 servings @ 4 POINTS®
