Crock Pot Chicken Creole Almost Ww Core
Transform your weeknight dinner routine with this tantalizing and healthy Crock Pot Chicken Creole recipe, designed to be flavorful, satisfying, and nearly Weight Watchers Core-friendly. This slow-cooked masterpiece combines tender boneless chicken breasts with a robust blend of tomatoes, green bell peppers, onions, celery, and an aromatic medley of paprika, cayenne, thyme, and basil. The low-sodium chicken broth infuses even more flavor while keeping the dish light and nourishing. With just 15 minutes of prep and the magic of a slow cooker, you’ll come home to a hearty, saucy Creole dish that pairs perfectly with brown rice or quinoa. Ideal for busy lifestyles, this recipe is packed with lean protein, vibrant vegetables, and bold spices, creating a comforting, wholesome meal that’s perfect for the whole family.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 28 ounces Diced tomatoes (no salt added)
- 6 ounces Tomato paste
- 1 piece Green bell pepper, chopped
- 1 piece Onion, chopped
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper (adjust to taste)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt (optional)
- 0.5 cups Chicken broth (low-sodium)
- 2 cups Cooked brown rice or quinoa, for serving (optional)
Instructions
Spray the inside of your crock pot with a nonstick cooking spray to prevent sticking.
Place the boneless, skinless chicken breasts at the bottom of the crock pot.
In a medium bowl, combine the diced tomatoes, tomato paste, chopped green bell pepper, onion, celery, minced garlic, and all the spices (paprika, cayenne, thyme, basil, black pepper, and salt, if using). Mix well to combine.
Pour the vegetable and spice mixture evenly over the chicken breasts in the crock pot.
Add the low-sodium chicken broth into the crock pot and gently stir to ensure the liquid is evenly distributed.
Cover the crock pot with its lid and cook on low for 6 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
Using two forks, shred the chicken into bite-sized pieces directly in the pot or leave the breasts whole, as desired.
Serve the chicken creole over cooked brown rice or quinoa for a complete meal, if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 56.5 g | ||
| Protein | 245.6 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 409 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5788 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
