15+ Weight Watchers Freestyle Slow Cooker/Crockpot Recipes for 2 Points or Less

 

I realized that I have quite a few Weight Watchers Freestyle Slow Cooker recipes on the blog. And at least a few days per week, someone asks me for low point Weight Watchers slow cooker recipes.

So I thought I would put together all the Weight Watchers Freestyle Slow Cooker 0, 1 and 2 Point Recipes in one spot.

I love low point Freestyle slow cooker recipes. This allows me to have a higher point side dish, like my favorite, orzo. Did you know that orzo is 1 less point than rice per cup? And of course my other favorite meal accompaniment: bread!

*This post contains affiliate links.

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Weight Watchers Freestyle 0 Point Slow Cooker Recipes

Rotisserie Chicken

2 Tablespoons of Truvia Brown Sugar Blend

1 Tablespoon Each of Chili Powder + Smoked Paprika

1/2 Teaspoon of Dried Thyme

Seasoned Salt to Taste

Whole Chicken (Insides removed)

Salt/Pepper to Taste

Vegetable Cooking Spray

Fresh Parsley, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray. Take 3 large pieces of aluminum foil and roll into 3 balls. Place balls at bottom of slow cooker (serves as a rack for chicken).
2. In a bowl mix together the brown sugar blend and spices.
3. Rinse chicken and pat dry with paper towels. Season with salt/pepper thoroughly to taste.
4. Rub brown sugar mixture all over chicken and put chicken in slow cooker with the breast side up. Add fresh parsley if using.
5. Cook on high for 2.5 to 3.5 hours. Check to ensure the juices between the leg and thigh run clear or a thermometer inserted in the thigh reads 165 degrees.
6. Remove from slow cooker. If you want to crisp up skin (if you are eating that part), put chicken into the broiler for about 5 minutes. Let rest for 10 minutes before slicing.
7. This is 0 Points for the Skinless Breast meat on the Blue and Purple Plans.  On the Green Plan, it’s 1 SmartPoint per serving. Enjoy!

PRINTABLE

Tacchino Zuppa di Toscana 

3 Garlic Cloves, Minced

1 Red Onion, Minced

1 Cup Celery & Carrots, Chopped Small

32oz Container of Fat Free Chicken Broth

1 15oz Can of Pumpkin (Solid Packed – not pie filling)

15oz Can of White Beans, Rinsed and Drained

3 Cups of Cooked Cubed White Turkey Breast

Pinch of Dried Basil + Pinch of Dried Parsley

Salt & Pepper to taste

Vegetable Cooking Spray

INSTRUCTIONS:

1. Spray a 3 quart slow cooker with vegetable cooking spray.
2. Saute all vegetables in a saute pan that has been sprayed with vegetable cooking spray.
3. Combine sauteed vegetables and remaining ingredients in slow cooker and heat on high for 1 hour until it is all heated through.
4. This makes about 8 – 1 cup servings at 0 Points per serving. Enjoy!

PRINTABLE

Spicy Chicken Fajitas

2 Pounds of Skinless Chicken Breasts, cut into strips

2 Medium Red Onion, sliced thin

1 Large Red Pepper, sliced into strips

1 Large Green Pepper, sliced into strips

¾ Cup of Salsa – Any 0 Point Salsa (Fat Free)

1 Teaspoon of Chili Powder

1 Teaspoon of Paprika

½ Teaspoon of Splenda

1 Teaspoon of Cornstarch

½ Teaspoon of Onion & Garlic Powder

¼ Teaspoon of Cayenne Pepper

½ Teaspoon of Ground Cumin

Dash or 2 of Tabasco Sauce

⅛ cup of Water

Vegetable Cooking Spray

DIRECTIONS:

1. Spray a 6 quart or larger slow cooker with vegetable cooking spray.
2. Put chicken strips in and pile vegetables on top of chicken.
3. In a separate bowl whisk all the spices, Splenda, salsa and tabasco with ⅛ cup of water.
4. Pour onto chicken and vegetables. Put lid on.
5. Cook on low setting for 6 or 7 hours or on high for 3 to 4 hours.
6. During the last ½ hour of cooking, take lid off and stir. Leave lid off for the remainder of cooking time.
7. This entire dinner is 0 Points. To keep it at 0 Points, serve over Cauliflower Rice or Broccoli Rice. Enjoy!

PRINTABLE

Greco Chicken

2-3 Pounds of Skinless Chicken Cutlets

1-2 Large Red Onions, chopped

4 Garlic Cloves, minced

½ cup of Chicken Broth

2 Tablespoons of Lemon Juice

2 Teaspoons of Dried Oregano

Salt/Pepper To Taste

Vegetable Cooking Spray

Athenos Fat Free Feta Cheese

0 Point Tzatziki Sauce

Large English Cucumbers (peeled and cubed) (*See bottom of post for easy cubing tool)

1.5 Teaspoons of Garlic Salt

1 Garlic Clove, minced

4 Tablespoons of Lemon Juice

3 Cups of Plain Greek Fat Free Yogurt (I use Fage)

1 Teaspoon of Dried Dill

Freshly Ground Pepper to taste

Fresh Mint, optional

Balsamic Chicken

6 Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces

1 Teaspoon Each Salt & Pepper

1 Large Onion, Cut into Slices

Can of Mushrooms, Drained

4 Cloves of Minced Garlic

1 Teaspoon each of Dried Oregano, Basil & Parsley

1/3 Cup of Balsamic Vinegar

1 Can Crushed Tomatoes (28 Ounce)

Vegetable Cooking Spray

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray. Sprinkle chicken with salt and pepper on both sides and put in slow cooker. Top the chicken with the onion and garlic and spices.
2. Drizzle vinegar over chicken and pour tomatoes and mushrooms on top.
3. Cover and cook on HIGH for 3 hours. Make sure chicken reads 165 degrees before serving.
4. This recipe serves 6 People at 0 Freestyle Points per serving. Enjoy!

PRINTABLE

Shredded Tropical Chicken

4 Pounds of Boneless Skinless Chicken Breasts

Salt/Pepper to Taste

Guy Fieri’s Award Winning Sugar Free Barbecue Sauce

Can of Pineapple Tidbits in Water, Drained

DIRECTIONS:

1. Spray slow cooker with vegetable cooking spray.
2. Place chicken breasts into slow cooker and season with salt/pepper to taste.
3. Pour sugar free barbecue sauce on top of chicken.
4. Put drained pineapples on top.
5. Cook on high for 3-4 hours or on low for 6 or 8 hours.
6. Shred the chicken using two forks and return to slow cooker.
7. This makes 10 Servings at 0 Freestyle Points. Each serving is about 6 ounces of shredded chicken. Enjoy!

PRINTABLE

Mushroom Chicken Cacciatore

2 Pounds Chicken Cutlets, Boneless & Skinless

1 Onion, Chopped Small

2 Cans of Sliced Mushrooms, Drained

1 Each Red and Green Bell Pepper, Sliced

28 oz Can of Tomato Puree

¼ Cup of Chicken Broth

2 Garlic Cloves, Minced

3-4 Teaspoons of Splenda

1 Teaspoon of Crushed Red Pepper Flakes

2 Teaspoons Each Dried Oregano + Dried Parsley

1 Teaspoon of Dried Basil

Salt & Pepper, to taste

Vegetable Cooking Spray

Fresh Basil, Snipped, Optional

DIRECTIONS:

1. Spray a large saute pan with cooking spray. Add a few extra tablespoons of chicken broth when pan is hot.
2. Add chicken cutlets and brown on both sides. Season with salt & pepper while browning. Slice chicken into chunks when browned. (They just need to be browned on both sides, they will finish cooking in slow cooker).
3. Spray slow cooker with cooking spray. Add chicken, peppers, onion and mushrooms.
4. In a separate bowl, combine remaining ingredients and mix well.
5. Pour over chicken.
6. Cook on low for 4-5 hours.
7. This makes 6 servings at 0 Points per serving on the Blue and Purple Plans.  On the Green Plan, it’s 2 SP per serving.. Garnish with fresh basil before serving, if you are using. Enjoy!

PRINTABLE

Italian Meat Gravy

3 Cans of Tomato Puree (28 oz cans)

1 (5-6) oz Can of Tomato Paste + 1 Can of Water (Use Tomato Paste Can)

1 Teaspoon Each of the following:

Garlic Powder, Dried Oregano, Dried Basil, Dried Parsley, Dried Thyme, Fresh Cracked Black Pepper & Salt

Up to 2.5 Tablespoons of Granulated Splenda (More or less depending on your taste)**

2 Pounds of Ground Turkey Breast, Browned in Pan and Drained & Minced

1 Each Finely Chopped: White Onion, Green Pepper & 2 Garlic Cloves (Browned)

Vegetable Cooking Spray

Garnish with Chopped Tomatoes & Fresh Herbs, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray.
2. Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
3. In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
4. Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
5. Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
6. This entire mixture is 0 Blue SmartPoints and 0 Purple SmartPoints. If you follow the Green Plan, a 1 Cup Serving is 2 SmartPoints.  Enjoy!

PRINTABLE

Blanco Chicken Chili

2 Pounds of Boneless Chicken Cutlets, Cut into bite size pieces

1 Large Onion

Jalapeno Pepper, Minced & Seeded

4 Garlic Cloves, Minced

2 Cans of Cannellini Beans, Rinsed and Drained

3 Cups of Chicken Broth + Extra for Sauteing (if needed)

1 Teaspoon Each Chili Powder + Cumin

1/2 Teaspoon of Oregano + 1/2 Teaspoon of Dried Cilantro

Vegetable Cooking Spray

Fresh Cilantro, Optional

DIRECTIONS:

1. Spray a saute pan liberally with vegetable cooking spray. Add chicken, onion, garlic and pepper to pan and cook until chicken is browned. If contents start to stick. add some extra chicken broth to prevent sticking. When browned on both sides, put into slow cooker that has also been sprayed with vegetable spray.
2. Mash 1 cup of the drained beans in bowl and add 1/2 cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.
3. Cook on low for about 3 to 3 1/2 hours.
4. In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve. This makes about 4 large bowls at 0 Freestyle Points.
5. To keep at 0 Points, garnish with fresh cilantro, if using and you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1 1/2 tablespoons of fat free sour cream or fat free Greek yogurt (per bowl) and all the 0 Point Salsa you would like. Enjoy!

PRINTABLE

Orange is the New Black Chili

1 Each Orange Pepper & Onion, Diced Small

1 Small Diced Jalapeno (Seeded if desired)

2 Minced Garlic Cloves

3 Cups of Chicken Broth

2 Cans of Black Beans, Drained & Rinsed

1 Can Each of Solid Pack Pumpkin (NOT PIE FILLING) & Diced Tomatoes, Undrained

2 Teaspoons Each Chili Powder, Dried Parsley & Cumin

1.5 Teaspoons of Dried Cilantro & Dried Coriander

Pinch of Cayenne Pepper

Salt to Taste

Vegetable Cooking Spray

DIRECTIONS:

1. In a saute skillet that has been sprayed well with vegetable cooking spray, saute orange pepper, jalapeno pepper, garlic and onion until softened – about 10 minutes. If vegetables begin to stick, add a few tablespoons extra of chicken broth.
2. Transfer all remaining ingredients to a slow cooker along with skillet ingredients. Cook on LOW for 4-5 Hours. Garnish with Fat Free Greek Yogurt, Dried Chives, Green Onions, Hot Sauce.
3. This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!

PRINTABLE

Weight Watchers Freestyle 1 Point Slow Cooker Recipes

Slow Cooker Apricot Glazed Meatballs

2 Pounds of Ground Turkey Breast

1 Egg Yolk

1 Small Onion, Minced + 2 Garlic Cloves. Minced

1/2 Teaspoon Each: Dried Parsley, Dried Basil & Dried Thyme

1 Tablespoon of Worcestershire Sauce

1/3 Cup of Silver Spring Chipotle Mustard

2/3 Cup of Smuckers Sugar Free Splenda Apricot Preserves

2 Tablespoons of Heinz Reduced Sugar Ketchup

DIRECTIONS:

1. Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
2. Form the mixture into 30 meatballs.
3. Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
4. Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
5. Add remaining ingredients together in a bowl and blend together thoroughly.
6. Arrange half of the meatballs on the bottom of a slow cooker sprayed with vegetable cooking spray. Pour half of the chipotle mustard mixture on top. Repeat with remaining meatballs and top with the rest of the sauce.
7. Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
8. This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!

PRINTABLE

Chicken Broccoli & Rice

2 lbs. Boneless Chicken Breasts, Cubed

1 Bag of Frozen Cauliflower Rice

1 Bag of Frozen Chopped Broccoli

¼ Cup of Chicken Broth

1 Cup of Campbell’s Healthy Request Fat Cream of Chicken Soup

1/2 Cup of Fat Free Greek Plain Yogurt

1 Onion, Chopped Small

1 Small Can of Mushrooms, Drained

2 Garlic Cloves, Minced

2 Teaspoons of Dried Parsley

Salt & Pepper to taste

1 Cup of Kraft Fat Free Shredded Cheddar Cheese (1/4 Cup Per Bowl)

Skinny & Spicy Dr. Pepper Shredded Chicken Breast

3 Pounds of Boneless & Skinless Chicken Breasts

3 Onions, Peeled and Quartered

2 12-ounce Cans of DIET Dr. Pepper

Salt & Pepper to Taste

6 Tablespoons of Canned Chipotle Chilies in Adobo Sauce

3 Tablespoons of Truvia Natural Sweetener with Brown Sugar Blend

DIRECTIONS:

1. Put onions in bottom of a slow cooker. Lay chicken breasts on top of onions.
2. Add salt and pepper to chicken.
3. In a large measuring cup or bowl, combine Diet Dr. Pepper, Chilies and Brown Sugar Blend.
4. Pour over chicken.
5. Cover and cook on low 6-7 hours.
6. Use two forks to shred the chicken and serve. At 6 servings, this now will be 1 Freestyle Point for 8 ounces of meat with sauce! Yum!

PRINTABLE

Orange Chicken

6 Boneless Skinless Chicken Breasts (Fat Removed)

3 Tablespoons of Flour

1/3 Cup of Smuckers Reduced Sugar Orange Marmalade

1/3 Cup of G Hughes Original Sugar Free Barbecue Sauce

2 Tablespoons of Soy Sauce

1 Teaspoon of Dried Ginger

Vegetable Cooking Spray

DIRECTIONS:

1. Toss chicken breasts with flour and put into a slow cooker that has been sprayed with vegetable cooking spray.
2. Stir all remaining ingredients together and pour into slow cooker. Cover with lid.
3. Cook on LOW for 6-8 hours or on HIGH for 3 to 4 Hours.
4. This makes 4-6 Servings at 1 Freestyle Point Each. Enjoy!

PRINTABLE

Slow Cooker Tex-Mex Chicken Bowls

 

1.5 Pounds of Chicken Tenderloins

2 Tablespoons of Chi Chi’s Restaurante Seasoning + 2 Tablespoons of Flour

1 Large Red Onion, Sliced into Strips

1 Red, Yellow & Green Bell Pepper (Large), Diced

Can of Black Beans, Drained & Rinsed

2 Cups of Frozen Corn Kernals

2 Cups of Chi Chi’s Medium Salsa

1 Cup of Kraft Fat Free Cheddar Cheese

Vegetable Oil Spray

2 Bags of Frozen Riced Cauliflower (Cooked)

DIRECTIONS:

1. Spray slow cooker with vegetable oil spray.
2. In a bowl combine chicken, Chi Chi’s Seasoning and flour. Stir until chicken is coated well.
3. Dump into slow cooker along with all remaining ingredients EXCEPT the Kraft Fat Free Cheese.
4. Cover with lid and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
5. Stir before serving. Microwave the riced cauliflower until cooked. Divide evenly into 4 bowls.
6. Top cauliflower rice bowls evenly with the Tex-Mex Chicken mixture. Then top each bowl with 1/4 cup of Kraft Fat Free Cheddar Cheese.
7. This serves 4 people at 1 Freestyle Point each. Enjoy!

PRINTABLE

Weight Watchers Freestyle Slow Cooker 2 Point Recipes

Enchilada Dip – Remade Pioneer Woman Recipe 

1 Pound Each of Ground Turkey Breast & 93% Ground Turkey

1 Onion Sliced in Half & Thinly Sliced

2.5 Cups of Enchilada Sauce

1 Jalapeno, Diced Small

28 Ounce Can of Pinto Beans, Rinsed & Drained

1 Can Each of Diced Green Chilies & Diced Red Pimento  (Undrained)

4 oz of Light Cream Cheese

1/2 Cup of Greek Fat Free Plain Yogurt

2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)

1/2 Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper

Vegetable Cooking Spray

DIRECTIONS:

1. In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
2. Spray a slow cooker with vegetable cooking spray and add ground turkey, onion, enchilada sauce, jalapeno, beans, chilies, pimento, chili powder, dried cilantro and cayenne pepper. Stir well and cover.
3. Cook on low for 4 hours.
4. Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
5. Sprinkle in cheddar cheese and cover for 15 minutes.
6. Serve with Freestyle “Tortilla” Chips (recipe follows).
7. This makes 18 servings at 2 Points each (points doesn’t include chips recipe below).

PRINTABLE

FREESTYLE TORTILLA CHIP RECIPE

Beans with Molasses & Bacon 

4 Cans of (15 ounce) Pinto Beans, Rinsed & Drained

2 Tablespoons EACH Unsulphured Molasses, Sugar Free Maple Syrup, Cider Vinegar & Truvia Brown Sugar Blend

1 Teaspoon of Dijon Mustard

Small Onion, Chopped

1 Garlic Clove, Minced

Salt/Pepper to Taste

4 Slices of Turkey Bacon, cooked crisp and crumbled

DIRECTIONS:

1. Combine all ingredients in a slow cooker and mix well.
2. Cover and cook on low for 2 hours.
3. This serves 6 at 2 Freestyle Points each. Enjoy!

**HERE ARE SOME OF THE FOOD INGREDIENTS USED TO REMAKE THE RECIPES ABOVE. IF YOU CANNOT FIND THEM AT YOUR STORES, YOU CAN JUST CLICK THE LINK AND IT WILL TAKE YOU TO AMAZON TO PURCHASE. *IF YOU DO DECIDE TO PURCHASE, I WILL RECEIVE A VERY SMALL PERCENTAGE OF WHAT YOU SPENT AT NO COST TO YOU. THANK YOU IN ADVANCE IF YOU DO PURCHASE SOMETHING.

CANNED CHIPOTLE CHILES IN ADOBO SAUCE

TRUVIA NATURAL SWEETENER WITH BROWN SUGAR BLEND

CHI CHI’S RESTAURANTE SEASONING 

SMUCKERS REDUCED SUGAR ORANGE MARMALADE

G HUGHES ORIGINAL SUGAR FREE BARBECUE SAUCE

GUY FIERI’S AWARD WINNING SUGAR FREE BARBECUE SAUCE

SILVER SPRING CHIPOTLE MUSTARD

HEINZ REDUCED SUGAR KETCHUP

TRADER JOE’S PINEAPPLE SALSA

GROUND ANCHO CHILI POWDER

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