Slow Cooker Greek Chicken

"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." - Andy Rooney 

I had my parents over for dinner on Saturday night and adapted a recipe I found on Slender Kitchen. The flavors melded together perfectly to create this amazing dish.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 6 weight watchers points plus. 244 calories, 6g carbs, 9g fat, 37g protein.

Ingredients:

• 2 lbs Chicken Breast
• 3 T Roasted Red Peppers, Chopped
• 1/4 c Sliced Black Olives
• 1.5 c Artichoke Hearts, Cut in Half
• 1/4 c Capers
• 6 oz Fat Free Feta
• 1.5 t Dried Oregano
• 1 t Garlic Powder
• 2 C Fat Free Chicken Stock
• Salt and Pepper, to Taste

Instructions:

1. Combine Red Peppers, Black Olives, Artichokes, Capers, Oregano and Garlic Powder in a bowl.
2. Place half of the mixture on the bottom of a slow cooker.
3. Top with Half of the Fat Free Feta.
4. Season Chicken with Salt and Pepper and place on top of the mixture in the crock pot.
5. Add Remaining Fat Free Feta.
6. Top with remaining mixture.
7. Pour Chicken Broth over the chicken.
8. Cover and cook on low for 4 hours until chicken is cooked through.
9. Serve with 1 chicken breast and 1/6 of the mixture.
10. Enjoy!

After adding 1st layer, Chicken and Feta

Ready to cook

Giuliana waited patiently for it to finish cooking.

Salsa Verde Chicken Southwestern Stuffed Baked Potato

Potatoes are so versatile, you can create just about any type of meal you want from the. This one is a meal by itself or a half can be paired with a salad or another side dish. I found a recipe on Laaloosh and combined it with a recipe on SkinnyTaste and made it a few weeks ago.

Nutritional Information (calculated on myfitnesspal.com): 4 servings, 10 weight watchers points plus. 415 calories, 54g carbs, 6g fat, 37g protein

It is much more filling than it looks

Ingredients:

• Salsa Verde Chicken
• 1 1/2 lbs raw boneless skinless chicken breasts
• 1/4 t garlic powder
• 1/8 t oregano
• 1/8 t ground cumin
• 16 oz salsa verde
• Potato
• 4 Medium Russet Potatoes
• 1/2 c Reduced Fat Sharp Cheddar Cheese, Shredded

Slow Cooker Baked Chicken Burritos

My Sous Chef inspecting the spices

When I first ran across this recipe on Laaloosh I was wondering how someone would slow cook a burrito. Well only the filling is slow cooked, it is then wrapped and covered in enchilada sauce and a small amount of cheese and baked. These are packed with so much flavor I am trying to figure out when I can make them again!

Ingredients

1 lb Skinless Boneless Chicken Breasts

1 - 15 oz can Diced Tomatoes

1 Large Green Pepper, Sliced Thinly

1 - 4 oz can Chopped Green Chilies
1 can Jalapeno Infused Black Olives

1 Medium Red Onion, Sliced Thinly
4 Cloves Garlic, Minced
1 Packet Taco Seasoning*

8 Tortillas
1 - 15 oz Can Enchilada Sauce
1 c Reduced Fat Mexican Cheese

* I created my own taco seasoning because I don't like the amount of sodium in normal mixes. I will list that recipe below.

Directions

1. Place Chicken, Tomatoes, Green Pepper, Green Chilies, Black Olives, Onions, Garlic, and Taco Seasoning in the Slow Cooker. Cook for 5-6 Hours on Low.