Weight Watchers Slow Cooker Recipes

Slow Cooker Chicken Enchilada Soup

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 cup low-sodium chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 packet low-sodium taco seasoning
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste

Optional Toppings (Points Dependent):

• 2% shredded cheese
• Chopped cilantro
• Fat-free Greek yogurt
• Diced avocado
• Lime wedges

Slow Cooker Instructions

1. Place chicken breasts at the bottom of the slow cooker
2. Add all other ingredients except optional toppings
3. Stir to combine ingredients
4. Cover and cook on LOW for 6-7 hours
5. Remove chicken, shred with two forks
6. Return shredded chicken to slow cooker
7. Stir and let sit for 10 minutes before serving

Meal Prep Tips

• Serves 6
• Portion into individual containers
• Freezes beautifully for up to 3 months
• Reheat in microwave or on stovetop

Nutritional Highlights

• Protein-packed
• Low in points
• Nutrient-dense
• Satisfying and filling

Points Calculation

• Approximately 3-4 Points per serving
• Varies based on specific ingredients and brands used

Cooking Note: For extra thickness, mash some beans against the side of the slow cooker in the last hour of cooking.