You will need: Ingredients:
Cutting board 1 pound skinless/boneless
Sharp knife chicken thighs
5 or 6 quart slow cooker 1 (14.5oz) can crushed fire
roasted tomatoes
1 cup mushrooms
1 green bell pepper
1 red onion
1/4 cup low sodium chicken broth
1 tablespoon tomato paste
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1. Dice chicken into 1 inch pieces. Slice mushrooms and bell pepper. Chop onion. Add all ingredients to the slow cooker. Mix.

2. Cover and cook until the vegetables are tender. This takes about 5 hours on high or 7 hours on low. Time may vary by about 1 hour depending on wattage.

Serving size: About 1 cup
Weight Watchers: 4 points
Weight Watchers Points Plus: 5 points
Calories: 218
Cutting board 1 pound skinless/boneless
Sharp knife chicken thighs
5 or 6 quart slow cooker 1 (14.5oz) can crushed fire
roasted tomatoes
1 cup mushrooms
1 green bell pepper
1 red onion
1/4 cup low sodium chicken broth
1 tablespoon tomato paste
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1. Dice chicken into 1 inch pieces. Slice mushrooms and bell pepper. Chop onion. Add all ingredients to the slow cooker. Mix.

2. Cover and cook until the vegetables are tender. This takes about 5 hours on high or 7 hours on low. Time may vary by about 1 hour depending on wattage.

Serving size: About 1 cup
Weight Watchers: 4 points
Weight Watchers Points Plus: 5 points
Calories: 218
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