Slow Cooker Pineapple Chicken

• 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
• 1 (20 ounce) can pineapple chunks, in natural juice
• 2 tablespoons lite soy sauce
• 1 (8 ounce) can sliced water chestnuts, drain
• 1 clove garlic, minced
• 1 teaspoon freshly ground ginger
• 1 red bell pepper, sliced into 1" strips
• 1 yellow bell pepper, sliced into 1" strips
• 1/3 cup honey
• 1 tablespoon cornstarch

Directions

Use a 6 quart slow-cooker.

Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

Place chicken in slow-cooker, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. Serve chicken over a bed of quinoa or other favorite grain.

NOTE: Pineapple is a source of bromelain, which keeps bones and joints healthy.Other add-in suggestions: sliced zucchini, snow peas, green beans, matchstick carrots,diced almonds. Add any of these the last 30 minutes of cooking time.

Serves: 6 | Serving size: 1 cup | Calories: 255 |Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg 

Slow Cooker Lemon Chicken

Ingredients

• 12 boneless, skinless chicken thighs, (or 8 breasts if this your first year on Swank diet--saturated fat value will be lower)

• Kosher or sea salt to taste
• ¾ teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1 lemon, sliced
• 1 cup chicken broth (fat free, low sodium)
• 2 tablespoons freshly squeezed lemon juice
• ¼ cup flour, optional corn starch
• ½ teaspoon ground cumin
• ¾ cup pitted green olives

   Directions

1. Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.
3. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.
4. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.

Nutrition

Yields: 8 servings | Serving Size: 1-1/2 chicken thighs | Calories: 524 | Previous Points: 12 | Points Plus: 8 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0g | Cholesterol: 252 mg | Sodium: 264 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 35 g

Original Recipe at   SkinnyMs

Slow Cooker Fiesta Chicken

Serves 6

Ingredients

2 chicken breasts, fat trimmed

1 (14 oz) cans diced tomatoes, undrained

2 (10 oz) cans corn, drained

1 (15 oz) can black beans, drained and rinsed

1 (14 oz) jar medium salsa

Instructions

Combine all ingredients in your slow cooker.

Cover and cook on high for 4-5 hours or low for 8 hours.

Chicken will be very tender when ready.

Shred chicken with a fork and stir to combine.

Serve over rice or spoon into pita pockets.  

Optional: top with grated skim milk cheese

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 249
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 49 mg	16 %

Original Recipe at:  http://cookiesandcups.com/slow-cooker-fiesta-chicken/