Over the weekend, I was going through a lot of my old cookbooks.  Mostly reminiscing looking at the sauce and food splattered pages of recipes made over and over.

Last week I spent so much time in the kitchen. Mostly remaking some of the Magnolia Table recipes into Weight Watchers Freestyle recipes. So this week, I’d rather put the slow cooker to use. Below you will find brand new Weight Watchers Freestyle Slow Cooker dinner recipes. I hope you enjoy them as much as we do.

So, get out that slow cooker and make these recipes for dinner so you can get out of the kitchen quicker.

Have you seen these recent Weight Watchers Freestyle Posts?

100+ Zero Point Weight Watchers Freestyle Recipes

Paula Deen’s Comfort Food Recipes REMADE for Weight Watchers Freestyle

PIN FOR LATER ⇓

NEW! Weight Watchers Freestyle Slow Cooker Dinner Recipes

Slow Cooker Creamy Mushroom Pork Chops

1/4 Cup All Purpose Flour

Salt/Pepper to Taste

6 Boneless Pork Chops (about 6 oz each)

Butter Flavored Vegetable Cooking Spray

2 Tablespoons of Land O’ Lakes Whipped Butter

1 Lb Fresh Mushrooms, Sliced

1 Teaspoon of Dried Basil

1/2 Cup Fat Free Chicken Broth

1 Can (10 3/4 oz) of Campbell’s 98% Fat Free Cream of Mushroom Soup

1 Cup Fat Free Buttermilk

DIRECTIONS:

1. In a bowl, mix  together flour, salt and pepper. Add pork chops and toss to coat, shake off excess.
2. Spray a large skillet with cooking spray and place over medium high heat. When pan is hot, add in whipped butter. Brown pork chops in batches.
3. Spray a 4 qt or large slow cooker with cooking spray. Add in pork chops and drippings from saute pan.
4. In the same skillet, add in mushrooms and basil. Cook – stirring often – for about 8 minutes. Add in chicken broth and stir. Pour this into slow cooker over pork chops.
5. Cook, covered on low until meat is tender 3-4 hours. Whisk together soup and buttermilk, pour over pork chops. Cook covered for 30 minutes longer. Stir before serving.
6. This makes 6 servings. 1 Pork Chop with 3/4 cup of sauce is 7 Freestyle Points. Enjoy!

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Slow Cooker Chicken Piccata

1/4 Cup of All Purpose Flour

Salt/Pepper to Taste

2 Pounds of Boneless Skinless Chicken Breasts

Butter Flavored Vegetable Cooking Spray

2 Tablespoons of Land O’Lakes Whipped Butter

1 Cup of Fat Free Chicken Broth

1/2 Cup Each White Cooking Wine + Drained, Rinsed Capers

4 Fresh Lemons for (1/2 Cup of Juice)

2 Tablespoons Each of Cold Water + Cornstarch

Lemon Slices, Optional for Garnishing

Fresh Parsley for Garnishing, Optional

DIRECTIONS:

1. Combine flour, salt & pepper in a bowl and mix together. Dredge chicken breasts in flour mixture. Set aside.
2. Spray a saute pan with cooking spray over medium high heat. Add in butter. When melted, brown chicken breasts in batches.
3. Put chicken in slow cooker with broth, wine, capers and lemon juice. Cover and cook on low for 4 hours.
4. Using a slotted spoon, remove chicken to a platter and cover with foil. Remove liquid from slow cooker and put into a saucepan. Whisk water and cornstarch together until smooth and add to saucepan. Bring to a boil and cook over high heat until thickened for about 10 minutes. Pour over chicken cutlets and serve. 
5. This makes 4-6 servings. 4 Servings is 3 Freestyle Points per serving, 6 Servings is 2 Freestyle Points. Enjoy!

PRINTABLE

Slow Cooker Sticky Mongolian Beef

1.5 Pounds of Flank Steak, Cut into Pieces

1/8 Cup Cornstarch

2 Teaspoons of Olive Oil

2 Cloves Garlic, Minced

1/2 Cup Each of Soy Sauce + Water

1/2 Cup of Truvia Brown Sugar Blend

2 Large Onions, Sliced

DIRECTIONS:

1. Add steak strips with cornstarch into a gallon sized zippered plastic bag. Seal and shake to coat.
2. Add oil, garlic, soy sauce, water, brown sugar blend and onions to slow cooker.
3. Add steak to slow cooker and stir until coated in sauce.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
5. Serve beef strips over cauliflower or broccoli rice to not increase the point value.
6. This makes 5 servings at 9 Freestyle Points per serving. Enjoy!

PRINTABLE

Slow Cooker Parmesan Spaghetti Squash

1 Medium Size Spaghetti Squash

2 Cups of Water

2 Tablespoons of Land O Lakes Whipped Butter

3 Tablespoons of Reduced Fat Kraft Parmesan Cheese

Salt to taste

1 Recipe of Slow Cooker Italian Meat Gravy (Make Beforehand)

1/2 Cup of Kraft Fat Free Shredded Mozzarella Cheese, Divided among 4 bowls

DIRECTIONS:

1. Wash squash and pierce the flesh 5 times with a sharp knife. Place in slow cooker with the water.
2. Cover and cook on low 5 to 6 hours, checking every 90 minutes to see if additional water is needed.
3. Using tongs, remove from slow cooker and slice lengthwise with a sharp knife.  Scoop out seeds with a large spoon and throw away.
4. Use a fork and shred the flesh of the squash to create “spaghetti strands”. 
5. In a large skillet, heat butter over medium low heat until melted. Add in squash strands and Parmesan cheese. Season with salt to taste. Cook and keep stirring to get out as much moisture as possible. 
6. Serve squash with as much Slow Cooker Sunday Meat Gravy as you want since it’s 0 Points. Top with a sprinkling of Fat Free Shredded Mozzarella on top of each serving.
7. This makes 4 servings of Parmesan Spaghetti Squash at 2 Freestyle Points per serving. Enjoy!

PRINTABLE

Enjoy these new recipes and please let me know which one is your favorite.