Slow Cooker Taco Chicken Stew
Slow Cooker Green Chile and Pork Stew
Slow Cooker Sweet Potato and Garbanzo Bean Stew

Slow Cooker Taco Chicken Stew 

2 boneless skinless chicken breasts 

1 medium onion, chopped 

1 16 oz. can black beans, rinsed and drained 

1 16 oz. can kidney beans, rinsed and drained 

1 16 oz. can corn kernels, rinsed and drained 

1 8 oz. can tomato sauce 

2 14.5 oz. cans diced tomatoes with green chilies 

1 1.25 packet taco seasoning 

Place the onion, black beans, kidney beans, corn, tomato sauce, diced tomatoes and taco seasoning in a slow cooker and stir to combine.  Place the chicken breasts on top.  Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours.  Remove chicken breasts and shred using two forks.  Return shredded chicken to the pot and stir.  Stew is good served with cheese, sour cream and/or tortilla chips.  Extras are not included in estimated points. 

Recipe makes 14 servings  Estimated WW Smart points 4 per serving 

Slow Cooker Green Chile and Pork Stew 

2 lbs. pork tenderloin 

¾ cup onion, diced 

2 4.25 oz. cans sliced green chilies 

1 10 oz. can diced tomatoes with green chilies 

2 Tbsp. chopped jalapeno peppers 

½ cup fat-free low sodium chicken broth 

2 Tbsp. flour 

1 Tbsp. cumin 

½ teas. garlic powder 

salt and pepper to taste 

Cut the pork tenderloin into 2-inch pieces and season the pork with salt and pepper.  Place a large skillet over high heat and spray the skillet with cooking spray.  Reduce hear to medium and add the pork to the pan.  Cook the pork until it is browned on all sides, about 4 minutes total.  Sprinkle the flour over the browned pork and stir to cook.  Cook for about 1 more minute. Place the onion, green chilies, jalapeno peppers, diced tomatoes, chicken broth, cumin and garlic powder in the slow cooker and stir to combine.  Add the browned pork and stir.  Cover slow cooker and cook on low for 6-8 hours or on high for 4 hours.  Adjust salt and pepper if necessary. 

Recipe makes 6 servings  Estimated WW Smart points 3 per serving 

Slow Cooker Sweet Potato and Garbanzo Bean Stew 

1 lb. sweet potatoes, peeled and chopped 

2 15 oz. cans garbanzo beans (chickpeas), rinsed and drained 

1 medium onion, chopped 

4 cups fresh baby spinach 

4 cups fat-free vegetable broth 

1 Tbsp. garlic, minced 

1 teas. ground ginger 

1 ¼ teas. ground cumin 

1 teas. ground coriander 

¼ teas. ground cinnamon 

salt and pepper to taste 

Place the sweet potatoes, garbanzo beans, onion, vegetable broth, garlic, ginger, cumin, coriander, cinnamon and salt and pepper in the slow cooker and stir to combine. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours.  Stir the spinach into the stew and cook for an additional 15 minutes on high. 

Recipe makes 6 servings  Estimated WW Smart points 3 per serving