Cheesy crock-pot chicken - 3 pts on WW

My husband and I absolutely love crock-pot chicken made with cream cheese. It's really simple to throw in a crock pot in the morning and it's a versatile filling, we eat it:

• over rice (this was more common pre-Weight Watchers, but it's also the best!)
• over cauliflower rice
• over egg noodles
• as a taco/burrito filling
• in a wrap
• with black beans

This dish is so cheesy and decadent I did not even check the points on it when I first joined Weight Watchers, thinking they would be way too high. However with a few simple swaps I was shocked that it was only 3 points a serving! That is dividing the recipe into 4 servings, which is a very large serving.

To make this magic happen for 3 points, you need to use fat free cream cheese. While I try to avoid the fat free products that have fillers, I make an exception for this meal because sometimes I just need something quick and easy. If you change to light cream cheese, the recipe is 7pts/serving. 

This recipe is even easier because you can use frozen chicken without thawing it first. I have also left it for up to 9 hours and it was fine but it does burn on the sides a little bit. I spray it with cooking spray really good or use a crock-pot liner. 

Ingredients:

3 boneless skinless chicken breast (about 2.5lbs, fresh or frozen)

8oz fat free cream cheese

1 can of light cream of chicken soup (I use the Aldi fit & active brand)

1 packet Italian dressing seasoning mix

cooking spray

Cooking equipment:

5 or 6 quart crock-pot or slow cooker

Directions:

Spray sides of crock-pot with cooking spray and put chicken in the bottom of the crock-pot. Sprinkle full packet of Italian dressing seasoning on top of the chicken and add the cream of chicken soup and block of cream cheese.

Cook on low for 8 hours. Shred the chicken and mix with the cheesy sauce and serve as desired.

Crock-pot chicken over cauliflower rice (3pt) with some chips on the side (4pt)

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