Crock Pot Salsa Chicken weight watcher recipes

I love you crock pot salsa chicken, will you marry me?

You’re quick and easy, and you don’t mind what I do with you. I like to make nachos with you, and cover you in cheese, sour cream, and onions. I almost wish, I could find others as easy like you.

I had some salsa leftover still from the salsa contest that we had at work. We had to make a whole pint of salsa and I didn’t even go through 8 oz of it. Next year, if I do the salsa contest, I’m entering in the fruity competition. Only one person submitted for that category and they won. Go figure right? I think that was rigged.

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Serves 10

Points Plus: 3

Nutrition Info: Calories 149.3 | Fat 1.5 | Carbs: 3.9 | Fiber: 0.3 | Protein: 27.2

Ingredients

1 16 oz jar of salsa

3 large frozen sized chicken breasts

1 package of taco seasoning mix

Directions

Place all ingredients in a slower cooker on low for 5 to 6 hours. My slow cooker, cooks pretty fast on low, so it only takes about 4 hours and I have a 6 qt one. Shred chicken with forks

14 thoughts on “Crock Pot Salsa Chicken weight watcher recipes”

My store has boneless, skinless chicken breasts on sale for .99 cents this week – score! Definitely making this!

FYI, if you want a fruity salsa – try my grilled cherry salsa – Gourmet magazine even picked it for their recipe of the day over the summer – at first everyone was like “you grilled cherries?” It’s the perfect combo of sweet and heat.

http://mybizzykitchen.com/2011/06/27/tony-cakes-grilled-cherry-salsa-jersey-mikes-and-a-winner/

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Using this with frozen chicken breasts as the recipe states, kind of nervous!

I’ve always used frozen chicken in the crock pot. Never had a problem.

what is your serving size per person for the calculation you have here?

10 servings

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If your counting points all you need to do is measure out your chicken right? Salsa and seasoning is 0

Oh and by the way this is soooooo good..

I have been doing weight watchers for 8 weeks now. I am glad I found your website. We are trying the crock pot chicken tonight.

This recipe is so incredibly versatile. I would agree. I have a recipe in my newsletter series that is similar and thought I would share. It is just stepped up a bit:

Southwestern Chicken

Note: You can adjust the heat on this by your heat selection of the Rotel tomatoes (comes in mild, regular and spicy)

Servings: 8 servings • Size: 1 cup • Points+: 4 pts

Ingredients:
24 oz (1 1/2 lbs) boneless skinless chicken breast
14.4 oz can diced tomatoes with mild green chilies (I use Rotel)
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
4 green onions chopped (divided)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:
Reserve green onion tops.

Combine chicken broth, beans, corn, tomatoes, cilantro, green onion whites, 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. You can top with the reserved green onion tops and serve this over brown rice. Just be sure to add the extra points for the rice.