Crockpot Winner

This was an awesome pinterest find! I'm always on the look out for easy weeknight recipes that can either be made in advance, frozen or a new use for the crockpot. The crockpot really is the greatest invention, just throw all the raw ingredients in and voila a meal a few hours later. When I originally found this recipe I thought for some reason the rice cooked in the crockpot but to my disappointment it required a separate pot, but not the worst thing in the world. I suppose next time I could just use the trader joe's instant rice if I really wanted to. I'm sure you could play around with this recipe and put in some other mexican related items if you wanted to add some black beans or corn in. I did season my chicken with some cumin and adobo as well.

The other major added bonus to this recipe is that it is healthy and low fat! I put it into my Weight Watchers points calculator and assuming it is 6 servings worth, which I think it is, it's only 7 points per serving. By my visual estimations each serving looks to be about a generous cup and a half. We had two nice bowls worth tonight and there's def enough left for us each to have another two servings this week. I'll def be taking this to lunch one day this week!

AND best of all Mike even agreed that it was good. He wanted to have it on a tortilla but I didn't have any extra in the house. It could be a delicious taco recipe too I'll bet! So many options!

Crock Pot Chicken, Rice and Green Chile Casserole
Source & Photo: Eat, Live, Run

1 lb boneless skinless chicken breasts
1 10.5 oz can cream of chicken soup
1 yellow onion, small diced
1 red bell pepper, chopped
1 cup reduced fat sharp cheddar cheese
1 4-oz can diced green chilies
1 cup raw white or brown rice + 2 1/2 cups water

Place chicken breasts at the bottom of your slow cooker. Scatter onions, bell peppers, chilies and cream of chicken soup on top. Place lid on slow cooker and turn heat to low. Cook for 6-8 hours until meat literally falls apart when you stir.

Cook the rice in a small saucepot with the water for 30 minutes or until all liquid has absorbed. Stir the rice into the crock pot along with the cheese. Mix well until the cheese melts. Serve with hot sauce, sour cream and sliced green onions.