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.
PIN FOR LATER ⇓
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:
- 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).
- In a bowl mix together the brown sugar blend and spices.
- Rinse chicken and pat dry with paper towels. Season with salt/pepper thoroughly to taste.
- Rub brown sugar mixture all over chicken and put chicken in slow cooker with the breast side up. Add fresh parsley if using.
- 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.
- 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.
- 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
- 2 Tablespoons of Truvia Brown Sugar Blend
- 1 Tablespoon Each of Chili Powder + Smoked Paprika
- ½ Teaspoon of Dried Thyme
- Seasoned Salt to Taste
- Whole Chicken (Insides removed)
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- Fresh Parsley, Optional
- 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).
- In a bowl mix together the brown sugar blend and spices.
- Rinse chicken and pat dry with paper towels. Season with salt/pepper thoroughly to taste.
- Rub brown sugar mixture all over chicken and put chicken in slow cooker with the breast side up. Add fresh parsley if using.
- 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.
- 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.
- 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!
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:
- Spray a 3 quart slow cooker with vegetable cooking spray.
- Saute all vegetables in a saute pan that has been sprayed with vegetable cooking spray.
- Combine sauteed vegetables and remaining ingredients in slow cooker and heat on high for 1 hour until it is all heated through.
- This makes about 8 – 1 cup servings at 0 Points per serving. Enjoy!
PRINTABLE
- SLOW COOKER 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
- Spray a 3 quart slow cooker with vegetable cooking spray.
- Saute all vegetables in a saute pan that has been sprayed with vegetable cooking spray.
- Combine sauteed vegetables and remaining ingredients in slow cooker and heat on high for 1 hour until it is all heated through.
- This makes about 8 – 1 cup servings at 0 Points per serving. Enjoy!
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:
- Spray a 6 quart or larger slow cooker with vegetable cooking spray.
- Put chicken strips in and pile vegetables on top of chicken.
- In a separate bowl whisk all the spices, Splenda, salsa and tabasco with ⅛ cup of water.
- Pour onto chicken and vegetables. Put lid on.
- Cook on low setting for 6 or 7 hours or on high for 3 to 4 hours.
- During the last ½ hour of cooking, take lid off and stir. Leave lid off for the remainder of cooking time.
- This entire dinner is 0 Points. To keep it at 0 Points, serve over Cauliflower Rice or Broccoli Rice. Enjoy!
PRINTABLE
- 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
- Spray a 6 quart or larger slow cooker with vegetable cooking spray.
- Put chicken strips in and pile vegetables on top of chicken.
- In a separate bowl whisk all the spices, Splenda, salsa and tabasco with ⅛ cup of water.
- Pour onto chicken and vegetables. Put lid on.
- Cook on low setting for 6 or 7 hours or on high for 3 to 4 hours.
- During the last ½ hour of cooking, take lid off and stir. Leave lid off for the remainder of cooking time.
- This entire dinner is 0 Points. To keep it at 0 Points, serve over Cauliflower Rice or Broccoli Rice. Enjoy!
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
INSTRUCTIONS:
- Spray a 6 quart or larger slow cooker with vegetable cooking spray.
- Put chicken cutlets into slow cooker.
- Add sliced onion and garlic on top of chicken.
- In a separate bowl, whisk broth, lemon juice, oregano, salt and pepper together. Pour into slow cooker.
- Put lid on slow cooker and cook for 5 to 6 hours on low or 3 hours on high.
- When done, put chicken on plate with onions and add some of the juice on top.
- Add up to ⅓ cup of Fat Free Feta Cheese over each chicken serving to keep this meal at 0 Points.
- Serve this meal with Joseph’s Heart Friendly Pita Bread (1 Point per Pita) and Tzatziki sauce for dipping.
- Recipe for 0 Point Tzatziki Sauce follows.
PRINTABLE
- 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
- Spray a 6 quart or larger slow cooker with vegetable cooking spray.
- Put chicken cutlets into slow cooker.
- Add sliced onion and garlic on top of chicken.
- In a separate bowl, whisk broth, lemon juice, oregano, salt and pepper together. Pour into slow cooker.
- Put lid on slow cooker and cook for 5 to 6 hours on low or 3 hours on high.
- When done, put chicken on plate with onions and add some of the juice on top.
- Add up to ⅓ cup of Fat Free Feta Cheese over each chicken serving to keep this meal at 0 Points.
- Serve this meal with Joseph's Heart Friendly Pita Bread (1 Point per Pita) and Tzatziki sauce for dipping.
- Recipe for 0 Point Tzatziki Sauce follows.
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
INSTRUCTIONS:
- Sprinkle salt over cubed, peeled cucumber and let sit in colander for ½ hour.
- Combine remaining ingredients in a serving bowl and stir to combine.
- When ½ hour is up, add cucumbers to yogurt bowl and refrigerate at least 2 hours until ready to serve.
- You can add Fresh Mint to the sauce if you’d like to.
PRINTABLE
- 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
- Sprinkle salt over cubed, peeled cucumber and let sit in colander for ½ hour.
- Combine remaining ingredients in a serving bowl and stir to combine.
- When ½ hour is up, add cucumbers to yogurt bowl and refrigerate at least 2 hours until ready to serve.
- You can add Fresh Mint to the sauce if you'd like to.
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:
- 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.
- Drizzle vinegar over chicken and pour tomatoes and mushrooms on top.
- Cover and cook on HIGH for 3 hours. Make sure chicken reads 165 degrees before serving.
- This recipe serves 6 People at 0 Freestyle Points per serving. Enjoy!
PRINTABLE
- 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
- ⅓ Cup of Balsamic Vinegar
- 1 Can Crushed Tomatoes (28 Ounce)
- Vegetable Cooking Spray
- 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.
- Drizzle vinegar over chicken and pour tomatoes and mushrooms on top.
- Cover and cook on HIGH for 3 hours. Make sure chicken reads 165 degrees before serving.
- This recipe serves 6 People at 0 Freestyle Points per serving. Enjoy
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:
- Spray slow cooker with vegetable cooking spray.
- Place chicken breasts into slow cooker and season with salt/pepper to taste.
- Pour sugar free barbecue sauce on top of chicken.
- Put drained pineapples on top.
- Cook on high for 3-4 hours or on low for 6 or 8 hours.
- Shred the chicken using two forks and return to slow cooker.
- This makes 10 Servings at 0 Freestyle Points. Each serving is about 6 ounces of shredded chicken. Enjoy!
PRINTABLE
- 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
- Spray slow cooker with vegetable cooking spray.
- Place chicken breasts into slow cooker and season with salt/pepper to taste.
- Pour sugar free barbecue sauce on top of chicken.
- Put drained pineapples on top.
- Cook on high for 3-4 hours or on low for 6 or 8 hours.
- Shred the chicken using two forks and return to slow cooker.
- This makes 10 Servings at 0 Freestyle Points. Each serving is about 6 ounces of shredded chicken. Enjoy!
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:
- Spray a large saute pan with cooking spray. Add a few extra tablespoons of chicken broth when pan is hot.
- 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).
- Spray slow cooker with cooking spray. Add chicken, peppers, onion and mushrooms.
- In a separate bowl, combine remaining ingredients and mix well.
- Pour over chicken.
- Cook on low for 4-5 hours.
- 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
- 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
- Spray a large saute pan with cooking spray. Add a few extra tablespoons of chicken broth when pan is hot.
- 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).
- Spray slow cooker with cooking spray. Add chicken, peppers, onion and mushrooms.
- In a separate bowl, combine remaining ingredients and mix well.
- Pour over chicken.
- Cook on low for 4-5 hours.
- 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!
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:
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- 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
- 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
- Spray your slow cooker with vegetable cooking spray.
- Combine the tomato purees, paste, dried seasonings, and Splenda into slow cooker and stir to combine.
- In a large saute pan that has been sprayed with vegetable cooking spray, brown ground turkey breast along with onion, green pepper and garlic.
- Drain well. Mince meat and vegetables in a food processor and put into slow cooker with the tomato mixture.
- Put lid on slow cooker and turn on low for 6 hours. Garnish with Chopped Tomatoes & Fresh Herbs, Optional
- 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!
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:
- 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.
- 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.
- Cook on low for about 3 to 3 1/2 hours.
- 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.
- 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
- 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
- ½ Teaspoon of Oregano + ½ Teaspoon of Dried Cilantro
- Vegetable Cooking Spray
- Fresh Cilantro, Optional
- 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.
- Mash 1 cup of the drained beans in bowl and add ½ cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.
- Cook on low for about 3 to 3½ hours.
- 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.
- To keep at 0 Points, garnish with fresh cilantro, if using and you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1½ tablespoons of fat free sour cream or fat free Greek yogurt (per bowl) and all the 0 Point Salsa you would like. Enjoy!
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:
- 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.
- 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.
- This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!
PRINTABLE
- 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
- 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.
- 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.
- This makes about 2 quarts of Chili. Entire recipe is 0 Freestyle Points. Enjoy!
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:
- Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
- Form the mixture into 30 meatballs.
- Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
- Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
- Add remaining ingredients together in a bowl and blend together thoroughly.
- 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.
- Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
- This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!
PRINTABLE
- 2 Pounds of Ground Turkey Breast
- 1 Egg Yolk
- 1 Small Onion, Minced + 2 Garlic Cloves. Minced
- ½ Teaspoon Each: Dried Parsley, Dried Basil & Dried Thyme
- 1 Tablespoon of Worcestershire Sauce
- ⅓ Cup of Silver Spring Chipotle Mustard
- ⅔ Cup of Smuckers Sugar Free Splenda Apricot Preserves
- 2 Tablespoons of Heinz Reduced Sugar Ketchup
- Add all the ingredients except the mustard, apricot preserves and ketchup together in a bowl.
- Form the mixture into 30 meatballs.
- Line 2 baking sheets with parchment paper and arrange the meatballs onto the sheets.
- Preheat the oven to 400 degrees. Bake for 30 minutes or until meatballs are browned.
- Add remaining ingredients together in a bowl and blend together thoroughly.
- 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.
- Cover and cook on low for about 4 hours or on high for 2 hours until meatballs are hot and glazed.
- This makes 6 servings with 5 meatballs per serving with sauce at 1 Freestyle Point per serving. Enjoy!
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)
DIRECTIONS:
- Spray your slow cooker with nonstick cooking spray.
- Mix soup, garlic, chicken broth and yogurt together well.
- Pour into slow cooker. Turn slow cooker on low setting to cook for 6 hours.
- Put chicken breasts in next along with onion, broccoli and seasonings.
- In the last 45 minutes of cooking, put rice and mushrooms into slow cooker. Stir. Put lid back on and finish cooking.
- **It’s best to keep the cauliflower rice in your refrigerator (not freezer) when you begin this recipe so that it’s not frozen solid. Also, try to bang on the bag too to break the rice up before putting into slow cooker.
- Top each bowl with 1/4 Cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points). This makes 4 servings (2 Personal Points if you chose Chicken and Fat Free Yogurt as 0 PP Foods; if you did not chose Chicken or Yogurt as 0 Point Foods, each serving is 9 PP; if you chose only Chicken as a 0 PP food, each serving is 3 PP; if you chose only Fat Free Yogurt as a 0 Point Food, each serving is 9 PP
PRINTABLE
- 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
- ½ 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)
- Spray your slow cooker with nonstick cooking spray.
- Mix soup, garlic, chicken broth and yogurt together well.
- Pour into slow cooker. Turn slow cooker on low setting to cook for 6 hours.
- Put chicken breasts in next along with onion, broccoli and seasonings.
- In the last 45 minutes of cooking, put rice and mushrooms into slow cooker. Stir. Put lid back on and finish cooking.
- **It’s best to keep the cauliflower rice in your refrigerator (not freezer) when you begin this recipe so that it’s not frozen solid. Also, try to bang on the bag too to break the rice up before putting into slow cooker.
- Top each bowl with ¼ Cup of Kraft Fat Free Shredded Cheddar Cheese (0 Points). This makes 4 servings at (2 Personal Points if you chose Chicken and Fat Free Yogurt as 0 PP Foods; if you did not chose Chicken or Yogurt as 0 Point Foods, each serving is 9 PP; if you chose only Chicken as a 0 PP food, each serving is 3 PP; if you chose only Fat Free Yogurt as a 0 Point Food, each serving is 9 PP.
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:
- Put onions in bottom of a slow cooker. Lay chicken breasts on top of onions.
- Add salt and pepper to chicken.
- In a large measuring cup or bowl, combine Diet Dr. Pepper, Chilies and Brown Sugar Blend.
- Pour over chicken.
- Cover and cook on low 6-7 hours.
- 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
- 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
- Put onions in bottom of a slow cooker. Lay chicken breasts on top of onions.
- Add salt and pepper to chicken.
- In a large measuring cup or bowl, combine Diet Dr. Pepper, Chilies and Brown Sugar Blend.
- Pour over chicken.
- Cover and cook on low 6-7 hours.
- 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!
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:
- Toss chicken breasts with flour and put into a slow cooker that has been sprayed with vegetable cooking spray.
- Stir all remaining ingredients together and pour into slow cooker. Cover with lid.
- Cook on LOW for 6-8 hours or on HIGH for 3 to 4 Hours.
- This makes 4-6 Servings at 1 Freestyle Point Each. Enjoy!
PRINTABLE
- 6 Boneless Skinless Chicken Breasts (Fat Removed)
- 3 Tablespoons of Flour
- ⅓ Cup of Smuckers Reduced Sugar Orange Marmalade
- ⅓ Cup of G Hughes Original Sugar Free Barbecue Sauce
- 2 Tablespoons of Soy Sauce
- 1 Teaspoon of Dried Ginger
- Vegetable Cooking Spray
- Toss chicken breasts with flour and put into a slow cooker that has been sprayed with vegetable cooking spray.
- Stir all remaining ingredients together and pour into slow cooker. Cover with lid.
- Cook on LOW for 6-8 hours or on HIGH for 3 to 4 Hours.
- This makes 4-6 Servings at 1 Freestyle Point Each. Enjoy!
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:
- Spray slow cooker with vegetable oil spray.
- In a bowl combine chicken, Chi Chi’s Seasoning and flour. Stir until chicken is coated well.
- Dump into slow cooker along with all remaining ingredients EXCEPT the Kraft Fat Free Cheese.
- Cover with lid and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
- Stir before serving. Microwave the riced cauliflower until cooked. Divide evenly into 4 bowls.
- 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.
- This serves 4 people at 1 Freestyle Point each. Enjoy!
PRINTABLE
- 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)
- Spray slow cooker with vegetable oil spray.
- In a bowl combine chicken, Chi Chi’s Seasoning and flour. Stir until chicken is coated well.
- Dump into slow cooker along with all remaining ingredients EXCEPT the Kraft Fat Free Cheese.
- Cover with lid and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
- Stir before serving. Microwave the riced cauliflower until cooked. Divide evenly into 4 bowls.
- Top cauliflower rice bowls evenly with the Tex-Mex Chicken mixture. Then top each bowl with ¼ cup of Kraft Fat Free Cheddar Cheese.
- This serves 4 people at 1 Freestyle Point each. Enjoy!
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:
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- 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.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips (recipe follows).
- This makes 18 servings at 2 Points each (points doesn’t include chips recipe below).
PRINTABLE
- 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
- ½ Cup of Greek Fat Free Plain Yogurt
- 2 Cups of Kraft Fat Free Cheddar Cheese (Shredded)
- ½ Teaspoon Each of Chili Powder, Dried Cilantro & Cayenne Pepper
- Vegetable Cooking Spray
- In a large skillet that has been sprayed with vegetable cooking spray, add ground turkey. Saute until brown and strain off any liquid.
- 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.
- Cook on low for 4 hours.
- Remove lid and add in cream cheese and yogurt. Stir it into the hot mixture until it is melted and mixed well.
- Sprinkle in cheddar cheese and cover for 15 minutes.
- Serve with Freestyle “Tortilla” Chips (recipe follows).
- This makes 18 servings at 2 Points each (points doesn’t include chips recipe below).
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:
- Combine all ingredients in a slow cooker and mix well.
- Cover and cook on low for 2 hours.
- This serves 6 at 2 Freestyle Points each. Enjoy!
- 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
- Combine all ingredients in a slow cooker and mix well.
- Cover and cook on low for 2 hours.
- 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
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