I have some brand new delicious Weight Watchers Freestyle Slow Cooker Recipes that I can’t wait to share with you today.
So get out your slow cooker and plug it in – you are going to love these recipes and want to get cooking.
*This post contains affiliate links.
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5 Brand New Weight Watchers Freestyle Slow Cooker Recipes
Slow Cooker Chicken Biscuit Pot Pie
1 Cup Each Diced Carrots + Onion
1 Bag (12 oz)Â Each of Frozen Peas + Frozen Sweet Corn (Can used canned)
2 Pounds of Boneless Skinless Chicken Breasts – Cut into Chunks
2 Cans of Campbell’s 98% Reduced Fat Cream of Chicken Soup + 2 Cups of Water
1 Teaspoon Each of Garlic Powder + Dried Parsley
1/2 Teaspoon Each of Salt + Fresh Ground Pepper
6 Pillsbury Reduced Fat Biscuits
Fresh Parsley, Optional
Slow Cooker with Removable Ceramic Bowl
DIRECTIONS:
- Place carrots, onion, peas and corn into the slow cooker. Add cut up chicken breasts. Pour in soup and water. Add all seasonings. Stir to combine.
- Cover with lid and cook on high for 4-5 hours or on low for 6-8 hours.
- When time is almost up, preheat oven to 350 degrees. Turn off slow cooker and put the 6 biscuits side by side on top of chicken soup mixture. Remove ceramic part of the slow cooker and place in the oven for 12-15 for the biscuits to cook and brown. If using, add fresh parsley before serving.
- This serves 6 people with 1 biscuit + chicken filling for 8 Freestyle Points. Enjoy!
PRINTABLE
- 1 Cup Each Diced Carrots + Onion
- 1 Bag (12 oz) Each of Frozen Peas + Frozen Sweet Corn (Can used canned)
- 2 Pounds of Boneless Skinless Chicken Breasts - Cut into Chunks
- 2 Cans of Campbell's 98% Reduced Fat Cream of Chicken Soup + 2 Cups of Water
- 1 Teaspoon Each of Garlic Powder + Dried Parsley
- ½ Teaspoon Each of Salt + Fresh Ground Pepper
- 6 Pillsbury Reduced Fat Biscuits
- Fresh Parsley, Optional
- Slow Cooker with Removable Ceramic Bowl
- Place carrots, onion, peas and corn into the slow cooker. Add cut up chicken breasts. Pour in soup and water. Add all seasonings. Stir to combine.
- Cover with lid and cook on high for 4-5 hours or on low for 6-8 hours.
- When time is almost up, preheat oven to 350 degrees. Turn off slow cooker and put the 6 biscuits side by side on top of chicken soup mixture. Remove ceramic part of the slow cooker and place in the oven for 12-15 for the biscuits to cook and brown.If using parsley, add before serving.
- This serves 6 people with 1 biscuit + chicken filling for 8 Freestyle Points. Enjoy!
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Slow Cooker Juicy Fruity Pork Chops
2 Teaspoons of Extra Virgin Olive Oil
Vegetable Cooking Spray
6 Boneless Pork Chops (About 2 Pounds)
1/2 Teaspoon Each of Kosher Salt + Fresh Cracked Black Pepper
1 Bag (About 16 oz) of Frozen Peaches – No Sugar Added
2 Large Onions, Sliced Thin
1/2 Teaspoon Each of Red Pepper Flakes + 1/2 Teaspoon of Dried Rosemary
1/2 Cup Fat Free Chicken Broth
2 Tablespoons of Apple Cider Vinegar
2 Tablespoons of Truvia Brown Sugar Blend
DIRECTIONS:
- Spray a large saute pan with vegetable cooking spray and place over medium high heat. When pan is hot, add in olive oil. Brown the pork chops until browned on both sides. You can add salt and pepper to pork chops.
- Add pork chops to crockpot along with the bag of frozen peaches. Add in onions, crushed red pepper flakes and rosemary. You can add additional salt and pepper if you like. Add in broth and vinegar along with brown sugar blend. Stir to combine.
- Cook about 2-2.5 hours on the low setting of your slow cooker.
- This makes 6 servings with 1 Pork Chop (5 oz cooked) each along with fruit, onions and sauce at 6 Freestyle Points. Enjoy.
PRINTABLE
- 2 Teaspoons of Extra Virgin Olive Oil
- Vegetable Cooking Spray
- 6 Boneless Pork Chops (About 2 Pounds)
- ½ Teaspoon Each of Kosher Salt + Fresh Cracked Black Pepper
- 1 Bag (About 16 oz) of Frozen Peaches - No Sugar Added
- 2 Large Onions, Sliced Thin
- ½ Teaspoon Each of Red Pepper Flakes + ½ Teaspoon of Dried Rosemary
- ½ Cup Fat Free Chicken Broth
- 2 Tablespoons of Apple Cider Vinegar
- 2 Tablespoons of Truvia Brown Sugar Blend
- Spray a large saute pan with vegetable cooking spray and place over medium high heat. When pan is hot, add in olive oil. Brown the pork chops until browned on both sides. You can add salt and pepper to pork chops.
- Add pork chops to crockpot along with the bag of frozen peaches. Add in onions, crushed red pepper flakes and rosemary. You can add additional salt and pepper if you like. Add in broth and vinegar along with brown sugar blend. Stir to combine.
- Cook about 2-2.5 hours on the low setting of your slow cooker.
- This makes 6 servings with 1 Pork Chop (5 oz cooked) each along with fruit, onions and sauce at 6 Freestyle Points. Enjoy.
Slow Cooker Tangy & Syrupy Chicken Breasts with Mushrooms
3 Tablespoons of Dijon Mustard
1/2 Cup of Sugar Free Maple Syrup
3 Teaspoons of Truvia Brown Sugar Blend
1 Tablespoon of Balsamic or Red Wine Vinegar
3 Minced Garlic Cloves
1 Teaspoon of Dried Parsley
Salt/Pepper to Taste
2 Pounds of Boneless Skinless Chicken Breasts
1 Large Can of Sliced Mushrooms, Drained (8 oz)
Vegetable Cooking Spray
DIRECTIONS:
- In a bowl whisk together mustard, syrup, brown sugar blend, vinegar, garlic, parsley, salt and pepper. Combine well.
- Spray a slow cooker with vegetable cooking spray and add in chicken breasts.
- Pour mustard mixture on top of chicken breasts. Cover and cook on low for 6 hours or on high for 3 hours. In the last hour, add in drained canned mushrooms.
- This makes 6 servings at 1 Freestyle Point per serving or 4 servings at 2 Freestyle Points per serving. Enjoy!
PRINTABLE
- 3 Tablespoons of Dijon Mustard
- ½ Cup of Sugar Free Maple Syrup
- 3 Teaspoons of Truvia Brown Sugar Blend
- 1 Tablespoon of Balsamic or Red Wine Vinegar
- 3 Minced Garlic Cloves
- 1 Teaspoon of Dried Parsley
- Salt/Pepper to Taste
- 2 Pounds of Boneless Skinless Chicken Breasts
- 1 Large Can of Sliced Mushrooms, Drained (8 oz)
- Vegetable Cooking Spray
- In a bowl whisk together mustard, syrup, brown sugar blend, vinegar, garlic, parsley, salt and pepper. Combine well.
- Spray a slow cooker with vegetable cooking spray and add in chicken breasts.
- Pour mustard mixture on top of chicken breasts. Cover and cook on low for 6 hours or on high for 3 hours. In the last hour, add in drained canned mushrooms.
- This makes 6 servings at 1 Freestyle Point per serving or 4 servings at 2 Freestyle Points per serving. Enjoy!
PIN FOR LATER ⇓
Â
Slow Cooker Creamy Pumpkin Vanilla Butter
2 Cans (12 oz)Â of Canned Pumpkin (Not pie filling)
1/2 Cup of Apple Cider**
2/3 Cup of Splenda
1/4 Cup of Truvia Brown Sugar Blend
2 Teaspoons of Pumpkin Pie Spice
1.5 Teaspoons of Pure Vanilla Extract
Pinch Salt
4 Tight Fitting Lidded Jars or Mason JarsÂ
**If you can’t find Apple Cider in your area, since it can be a seasonal item, try these Powdered Apple Cider packets.
DIRECTIONS:
- Pour everything into your slow cooker. Cover and cook on high for 2-3 hour, stirring 2x per hour.
- When it is thickened to how you like it, spoon into jars and store refrigerated for 1 month.
- This makes about 4 cups. Per 2 tablespoons, this is 0 Freestyle Points. For 4 Tablespoons, it is 1 Freestyle Point. Enjoy on 2 Ingredient Dough Bagels, stirred into oatmeal, or instead of jelly on a PB&J sandwich.
PRINTABLE
- 2 Cans (12 oz)Â of Canned Pumpkin (Not pie filling)
- ½ Cup of Apple Cider**
- ⅔ Cup of Splenda
- ¼ Cup of Truvia Brown Sugar Blend
- 2 Teaspoons of Pumpkin Pie Spice
- 1.5 Teaspoons of Pure Vanilla Extract
- Pinch Salt
- 4 Tight Fitting Lidded Jars or Mason Jars
- **If you can't find Apple Cider in your area, since it can be a seasonal item, try these Powdered Apple Cider packets.
- Pour everything into your slow cooker. Cover and cook on high for 2-3 hour, stirring 2x per hour.
- When it is thickened to how you like it, spoon into jars and store refrigerated for 1 month.
- This makes about 4 cups. Per 2 tablespoons, this is 0 Freestyle Points. For 4 Tablespoons, it is 1 Freestyle Point. Enjoy on 2 Ingredient Dough Bagels, stirred into oatmeal, or instead of jelly on a PB&J sandwich.
PIN FOR LATER ⇓
Slow Cooker Orzo Stuffed Peppers
1.5 Pounds of Ground Turkey Breast
1 Can Each of Black Beans, Drained + Fire Roasted Diced Tomatoes, Drained
2 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese
1.5 Cups of Cooked Orzo
1 Cup of Frozen Corn, Defrosted
Teaspoon each of Cumin + Chili Powder
1/2 Teaspoon Each of Dried Oregano + Garlic Powder
Salt/Pepper to Taste
4-5 Large Bell Peppers, Tops and Seeds Removed (5 Fit in my Slow Cooker)
Fresh Cilantro, Optional
1/2 Cup of Water
Vegetable Cooking Spray
DIRECTIONS:
- Combine ground turkey breast, beans, tomatoes, 1 cup of cheese, orzo, corn, cumin, chili powder, garlic powder and oregano. Stir together until all ingredients are combined. Season with salt/pepper to taste.
- Stuff the bell peppers evenly with the turkey mixture and place in the slow cooker (spray with vegetable cooking spray), stuffed side up. Add water around the bottom of the peppers. Cover and cook on high for 3 hours.
- When peppers are tender to the touch, sprinkle remaining cheese on top of them and cover. Cook on low for 5-10 minutes until cheese is melted. Garnish with fresh cilantro if using.
- This makes 4-5 Servings. For 4 Servings (1 Stuffed Pepper per person), it is 3 Freestyle Points. For 5 Servings, it is 2 Freestyle Points. Enjoy!
PRINTABLE
- 1.5 Pounds of Ground Turkey Breast
- 1 Can Each of Black Beans, Drained + Fire Roasted Diced Tomatoes, Drained
- 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
- 1.5 Cups of Cooked Orzo
- 1 Cup of Frozen Corn, Defrosted
- Teaspoon each of Cumin + Chili Powder
- ½ Teaspoon Each of Dried Oregano + Garlic Powder
- Salt/Pepper to Taste
- 4-5 Large Bell Peppers, Tops and Seeds Removed (5 Fit in my Slow Cooker)
- Fresh Cilantro, Optional
- ½ Cup of Water
- Vegetable Cooking Spray
- Combine ground turkey breast, beans, tomatoes, 1 cup of cheese, orzo, corn, cumin, chili powder, garlic powder and oregano. Stir together until all ingredients are combined. Season with salt/pepper to taste.
- Stuff the bell peppers evenly with the turkey mixture and place in the slow cooker (spray with vegetable cooking spray), stuffed side up. Add water around the bottom of the peppers. Cover and cook on high for 3 hours.
- When peppers are tender to the touch, sprinkle remaining cheese on top of them and cover. Cook on low for 5-10 minutes until cheese is melted. Garnish with fresh cilantro if using.
- This makes 4-5 Servings. For 4 Servings (1 Stuffed Pepper per person), it is 3 Freestyle Points. For 5 Servings, it is 2 Freestyle Points. Enjoy!
PIN FOR LATER ⇓
I hope you make these Weight Watchers Freestyle Slow Cooker Recipes soon! Please let me know what your favorite recipe was too.
*This post contains affiliate links. If you happen to purchase something below from Amazon that was used in these recipes, I will receive a small percentage of the item purchased at no cost to you. Thank you!
Truvia Brown Sugar Blend
Apple Cider
Mason JarsÂ
Have you seen these past Weight Watchers Freestyle Posts?
21 Delicious Weight Watchers Freestyle Slow Cooker Recipes
Over 100 Weight Watchers Freestyle 0 Point Recipes
Weight Watchers Freestyle 0 Point Side Dishes, Snacks & Mocktails
Weight Watchers Freestyle Superbowl Party Food Recipes
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