Chicken and Sweet Potato, Mexican Casserole, Slow Cooker Cabbage and Chicken, Slow Cooker Taco Chili Chicken

Chicken and Sweet Potato Mexican Casserole

  • 1 lb. boneless skinless chicken breasts
  • (or 12 oz. shredded cooked chicken)
  • 2 sweet potatoes
  • 1 14.5 oz. can diced tomatoes with green chilies, undrained
  • 1 8 oz. can tomato sauce
  • 1 teas. olive oil
  • 1 small onion, sliced
  • 4 cloves garlic, diced
  • ½ cumin powder
  • 1 cup corn kernels
  • 1 15 oz. can black beans, rinsed and drained
  • 5 oz.shredded pepper jack cheese

Peel the sweet potatoes and cut into small cubes. If using uncooked chicken bring 2 cups of water to a boil in a medium saucepan and cook the chicken breasts in the water for about 10 minutes. When chicken is done transfer to a plate and shred the chicken using 2 forks. Preheat oven to 400 degrees F. Place the oil in a skillet over medium heat and when the oil is hot add the onion and garlic and cook until browned. Spray a large baking dish with cooking spray and place the sweet potatoes in the bottom of the dish. In a mixing bowl combine the diced tomatoes, tomato sauce, shredded chicken, corn, black beans, cumin and onion garlic mixture. Stir to mix well. Pour this mixture over the sweet potatoes. Be sure liquid spreads over and around the sweet potatoes. Top casserole with the shredded cheese. Cover baking dish with foil and bake for 1 hour or until sweet potatoes are tender.Recipe makes 6 servings Estimated WW Smart points 5 per serving.

Slow Cooker Cabbage and Chicken

  • 6 boneless skinless chicken thighs, remove excess fat and cut into cubes
  • 64 oz. chicken broth, low sodium
  • 5 small potatoes, cubed
  • 1 medium head of cabbage, chopped
  • 4 large carrots, peeled and sliced
  • 2 medium onions, diced
  • 1 teas, poultry seasoning
  • 1 teas. Adobo seasoning
  • 1 teas. garlic powder
  • 3 Tbsp. dried parsley flakes
  • salt and pepper to taste

Place the chicken, potatoes, cabbage, carrots, onion, and seasonings in a 5-quart slow cooker. Pour the chicken broth over the other ingredients. Cover slow cooker and cook on low 5-6 hours.Recipe makes 12 servings, 2 cups each Estimated WW Smart points 4 per serving.

Slow Cooker Taco Chili Chicken

  • 1 ½ lbs. boneless skinless chicken breasts
  • 1 small onion, chopped
  • 1 15.5 oz. can black beans, not drained
  • 1 15.5 oz. can kidney beans, not drained
  • 1 8 oz. can tomato sauce
  • 1 can corn kernels, drained
  • 2 10 oz cans Rotel diced tomatoes with chilies, not drained

Taco seasoning:

  • 1 Tbsp. chili powder
  • 2 teas. onion powder
  • 1 teas. ground cumin
  • 1 teas. garlic powder
  • 1 teas. paprika
  • 1 teas. ground oregano
  • Mix all taco seasoning ingredients together.

Use about one-half of the taco seasoning to season both sides of the chicken breasts. Place the beans, corn, onion and chicken in the slow cooker. Add the rest of the taco seasoning to the tomato sauce. Cover the ingredients in the slow cooker with the tomato sauce and the diced tomatoes. Cover slow cooker and cook on high for 4 hours or on low for 7 hours. Remove chicken from slow cooker and shred the chicken with 2 forks. Return chicken to slow cooker. Mix and serve. Recipe makes 10 servings Estimated WW Smart points 0.