Slow Cooker Maple Dijon Chicken Drumsticks, Slow Cooker Santa Fe Chicken, Honey Sriracha Chicken with Broccoli

Slow Cooker Maple Dijon Drumsticks

  • 8 chicken drumsticks, skin removed
  • ¼ cup Dijon mustard
  • ¼ cup maple syrup
  • 2 Tbsp. balsamic vinegar
  • ¾ cup garlic salt
  • pepper to taste

Season the chicken drumsticks with the garlic salt and pepper. Place drumsticks in a slow cooker. In a small bowl whisk together the maple syrup, Dijon mustard, and balsamic vinegar until smooth. Pour this mixture over the chicken in the slow cooker and be sure the chicken is covered. Cover slow cooker and set it on high. Cook chicken for 4 hours or until tender and cooked through.
Recipe makes 4 servings Estimated WW Smart points 8 per serving.

Slow Cooker Santa Fe Chicken

  • 1 lb. boneless skinless chicken breasts
  • 1 7 oz. can diced tomatoes with green chilies
  • ½ 15 oz. can black beans, rinsed and drained
  • 4 oz. frozen corn
  • 1 cup lower sodium fat free chicken broth
  • 2 scallions chopped
  • 2 Tbsp. chopped fresh cilantro, or to taste
  • 1 teas. garlic powder
  • 1 teas. onion powder
  • 1 teas. cumin
  • 1 teas. cayenne pepper, or to taste
  • 2 cups cooked rice

Combine the chicken broth, beans, corn, diced tomatoes with juice, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and chicken in the slow cooker. Cover the slow cooker and cook on low for 10 hours or on high for 6 hours. Just before serving take the chicken breasts out of the slow cooker and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir to combine. Serve the Santa Fe chicken over the rice.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Honey Sriracha Chicken with Broccoli

  • 1 ½ lbs. boneless skinless chicken breasts cut into 1-inch pieces
  • 1 head broccoli cut into small florets
  • 1 egg white, beaten
  • 2 Tbsp. corn starch
  • ¾ teas. kosher salt
  • 2 teas, sesame oil
  • pepper to taste
  • Olive oil cooking spray
  • 2 cups cooked brown rice

Preheat oven to 425 degrees F. Spray a rimmed baking sheet with olive oil spray. Place the beaten egg whites in a bowl and place the corn starch in another bowl. Dip the chicken first into the egg white and then into the corn starch. Season the chicken with ½ teaspoon of salt. Place chicken on baking sheet and bake in preheated oven for 10 minutes. Remove pan from oven and turn chicken over. Arrange the chicken so you can add the broccoli to one end of the baking sheet. Add the broccoli to the baking sheet, drizzle the broccoli with the sesame oil, and season with the remaining salt and pepper to taste. Return pan to oven and cook for about 10 minutes until broccoli is tender and chicken is cooked through. While chicken is cooking prepare the honey sriracha sauce:

Honey Sriracha Sauce

  • 2 Tbsp. honey
  • 2 Tbsp. sriracha sauce
  • 1 teas. seasoned rice vinegar
  • 1 teas. sesame oil
  • 2 scallions, sliced

Whisk these ingredients together in a medium bowl. When chicken is cooked toss the chicken in the honey sriracha sauce to coat. Serve the chicken and broccoli over the cooked rice.
Recipe makes 4 servings Estimated WW Smart points 7 per serving.