Search Results for: chicken and bean

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Chicken and Bean Soup Instant Pot Recipe

June 24, 2017 Katie Hale 4 Comments

Chicken and Bean Soup isn’t just a cold weather recipe. We love this for a light and satisfying lunch year round! This Instant Pot Chicken and Bean Soup Recipe is going to become a new favorite that everyone in your family will love!

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For years, I heard people talking about using an Instant Pot. I figured it wouldn’t really save much time since I don’t fix many meals that take longer. However, once I got one, I have used it at least once a week. Why? Well, it is convenient and the flavors definitely seem better on many of my favorite foods. Specifically in soups. So, I decided to throw this meal together last week and it is definitely going to make it’s way back into our menu on a regular basis.

Chicken and Bean Soup Instant Pot Recipe

We use a lot of chicken in our house. So, it was an obvious choice for making a fast and easy soup. This has a lot of chicken per serving, which I love. Soups can often be unsatisfying as a stand-alone meal, but this one has plenty of protein and flavor.

I have an Instant Pot DUO60 7-in-1. It is convenient, easy to clean, and works great for my needs. There are other sizes and styles available should you prefer to shop around.

Chicken and Bean Soup Ingredients:

3 boneless skinless chicken breasts (approximately 12oz)

1 1/2 cups green chile enchilada sauce (I prefer Frontera Skillet Enchilada Sauce brand, but any will work)

1 20oz can diced tomatoes

1 cup dry great northern beans

3 cups water or fat-free chicken broth

1 onion, diced

1/2 orange bell pepper, diced

1/2 red bell pepper, diced

2 cloves garlic, minced

1 tablespoon cumin

2 teaspoons onion powder

Salt & Pepper to taste

Directions for Chicken and Bean Soup

Place all ingredients in your Instant Pot

Place lid and seal

Set to Soup for 45 minutes

Quick Release and remove chicken to shred

Place chicken back into pot and stir well

Serve with tortilla chips, avocado, cheese, sour cream as desired

5.0 from 2 reviews

Chicken Taco Soup Instant Pot Recipe

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

Serves: 8

Ingredients

3 boneless skinless chicken breasts (approximately 12oz)
1½ cups green chile enchilada sauce (I prefer Frontera Skillet Enchilada Sauce brand, but any will work)
1 20oz can diced tomatoes
1 cup dry great northern beans
3 cups water or fat-free chicken broth
1 onion, diced
½ orange bell pepper, diced
½ red bell pepper, diced
2 cloves garlic, minced
1 tablespoon cumin
2 teaspoons onion powder
Salt & Pepper to taste

Instructions

Place all ingredients in your Instant Pot
Place lid and seal
Set to Soup for 45 minutes
Quick Release and remove chicken to shred
Place chicken back into pot and stir well
Serve with tortilla chips, avocado, cheese, sour cream as desired

Makes 8 Servings

Serving Size: 1 1/2 cups

5 PointsPlus per serving

4 SmartPoints per serving on Beyond the Scale

1 SmartPoint per serving on FreeStyle Plan or Flex Plan

Since I am currently using Weight Watchers on my health journey, I have included the SmartPoints calculations I found using the app and my own personal plan. You can also calculate points using the Weight Watchers SmartPoints Calculator if you prefer. It cuts back on monthly costs and works wonderfully to help you follow the plan.

Instant Pot Soup Tips:

Cooking dry beans in an Instant Pot is one of my favorite fast cooking methods. However, sine they absorb a considerable amount of liquid, if adding to a soup, you’ll want to make sure you add at least 1 cup additional liquid over what you would if using already cooked beans. I prefer using dry beans since they have no sodium and are much less expensive than canned beans.

I’m pretty sure that this chicken and bean soup is going to be a favorite in our house. We’ll be able to cook it a few times a month and easily portion into Tupperware Freeze It’s containers or Vent ‘N Serve Round Bowls. I love how easy they are to send in my Beau’s lunchbox for healthy and easy meals.

More Weight Watchers Soups:

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Air Fryer Greek Stuffed Chicken Breast

April 28, 2021 Katie Hale 2 Comments

This Air Fryer Greek Stuffed Chicken Breast was a huge hit with my guys. It was so simple to make, ready in under half an hour, and healthy! I love serving with a big salad, but you could also add in some of your favorite steamed or roasted vegetables on the side. This is a great way to create a meal plan that everyone loves!

Air Fryer Greek Stuffed Chicken Breast

For this air fryer recipe, we use our own homemade Greek Salad Dressing linked below in the ingredients. You can use any low-fat Greek Salad dressing, but you may want to recalculate your points just in case it changes things a bit. Making Greek Stuffed Chicken breast was an easy option when I had just a little time and wanted something different than just a plain piece of chicken for dinner.

I have a Von Chef Air Fryer, however, a larger air fryer would be recommended. As you will see in pictures below, 4 chicken breasts is a tight squeeze in mine. The GoWise is very popular, and the Simple Living brand are both great options that have good reviews.

Ingredients for Greek Stuffed Chicken Breast:

2 6-ounce boneless skinless chicken breasts

1 cup wild rice, prepared

4 ounces Fat-Free Feta Cheese

4 tablespoons Greek Salad Dressing

Directions for Greek Stuffed Chicken Breast:

Slice chicken breasts in half, making a total of 4 pieces of chicken.

Between two pieces of plastic wrap or parchment paper, pound the chicken breasts until thin.

In a small bowl, mix together prepared wild rice, 1 tablespoon Greek dressing, and fat-free Feta cheese.

Place 1/4 rice mixture onto center of each chicken breast and roll covering mixture.

Read Related Topic: Weight Watchers Air Fryer Recipes

Place each chicken breasts rolled side down into air fryer pan.

Brush remaining Greek dressing over tops of chicken breasts

Cook at 382 degrees for 15 minutes, or until internal temperature reaches 165 degrees.

Air Fryer Greek Stuffed Chicken Breast

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Makes 4 Servings 3 SmartPoints per serving on Weight Watchers FreeStyle, Flex, or Your Way Plans 7 SmartPoints per serving on Beyond the Scale 9 PointsPlus per serving

Serves: 4

Ingredients

2 6-ounce boneless skinless chicken breasts
1 cup wild rice, prepared
4 ounces Fat-Free Feta Cheese
4 tablespoons Greek Salad Dressing

Instructions

Slice chicken breasts in half, making a total of 4 pieces of chicken.
Between two pieces of plastic wrap or parchment paper, pound the chicken breasts until thin.
In a small bowl, mix together prepared wild rice, 1 tablespoon Greek dressing, and fat-free Feta cheese.
Place ¼ rice mixture onto center of each chicken breast and roll covering mixture.
Place each chicken breasts rolled side down into air fryer pan.
Brush remaining Greek dressing over tops of chicken breasts
Cook at 382 degrees for 15 minutes, or until internal temperature reaches 165 degrees.

Makes 4 Servings

3 SmartPoints per serving on Weight Watchers FreeStyle, Flex, or Your Way Plans

7 SmartPoints per serving on Beyond the Scale

9 PointsPlus per serving

I am still new to using an air fryer, so this was definitely a great recipe to start with. It makes cooking easier, faster and gives that texture I am looking for without heating up the kitchen. This Greek Stuffed Chicken Breast recipe is a perfect option to fit into your weekly meal plan! It is savory, easy, and kid-friendly!

If you are new to Weight Watchers, check out our tips on the Weight Watchers FreeStyle and Flex Plan Updates, as well as making sure you check out our One Week FreeStyle Weight Watchers Menu Plan and Vegan FreeStyle Weight Watchers One Week Menu Plan for more meal planning ideas.

If you are looking for more great recipes, don’t forget to join our Weight Watchers Support Group on Facebook!

More FreeStyle Chicken Recipes:

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Crockpot Pinto Beans

April 28, 2021 Katie Hale Leave a Comment

As a child of the South, it is easy to say I grew up with a lot of traditional Southern foods and county cooking. One of those common foods that was not only a favorite of my Dad, but a great way for my Mom to make our family budget stretch farther. Sadly, as a kid I hated them. I thought they were yucky. In fact, I often thought the ones I ate were mushy and tasted like dirt. Sorry Mom, I didn’t like them much back then. As an adult, I have come to love my Crockpot Pinto Beans. Not only is the flavor totally different, they are so much easier than the version I grew up seeing on the dinner table.

While it is common in the South to add some meat like bacon or ham to flavor your beans, I tend to avoid that and rely more on the herbs and seasonings I include in mine. This als cuts back on the unnecessary calories. Whether you are using an actual CrockPot or other variety of Slow Cooker, you will find this method is going to save you time and money. Slow cooking dry beans is a great way to add money back into your food budget. We use these as stand alone dish, a side with other classic Southern Foods or mashed and seasoned with Mexican entrees or in burritos. When I make a large batch, I often end up throwing tomatoes, ground turkey and some veggies in to make an easy pot of chilli too!

CROCKPOT PINTO BEANS

Crockpot Pinto Beans

Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

Serves: 12

Ingredients

1 Pound Dry Organic Pinto Beans
3 Cups Water
3 Cups Low Sodium Fat Free Chicken or Vegetable Broth
½ Medium Onion Diced
2 Cloves Minced Garlic
2 Teaspoons Dried Parsley
1 Teaspoon Smoked Paprika
2 Teaspoons Onion Powder
½ Teaspoon Sage
2 Teaspoons Freshly Cracked Black Pepper
1 Teaspoon Salt

Instructions

Place all ingredients into Crockpot or Slow Cooker and stir.
Cook on low heat for 6-7 hours.
For Mexican Style Add: Teaspoon Chili Powder, Teaspoons Cumin. Bunch Fresh Cilantro, Chopped

Even if you don’t like traditional Southern Country Cooking ,these Crockpot Pinto Beans will still be a hit in your house. Pinto beans are a great addition to chilli or taco soup. They are also great when mashed and seasoned inside a con or flour tortilla for a simple, low cost and tasty burrito. Slice some veggies and roast or sauté to go alongside them for a high protein yet low calorie meal everyone will love.

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Easy Crockpot Roasted Chicken

April 27, 2021 Katie Hale 3 Comments

We love chicken. We use it at least 3-4 times a week, but I also love easy recipes and prepping foods in advance. One of my favorite ways to cook chicken is to use this Easy Crockpot Roasted Chicken recipe. Not only is it quick to toss into the Crockpot, it is super tasty and versatile. You can eat it as is, shred and season for tacos, enchiladas, casseroles, chicken pot pie – just about any chicken dish! While I use a basic set of herbs for this roasted chicken, you can adjust and add any of your favorite seasoning blends.

EASY CROCKPOT ROASTED CHICKEN

Easy Crockpot Roasted Chicken

Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

Serves: 12

Ingredients

1 Large Whole Chicken
1 Teaspoon Rubbed Sage
1 Teaspoon Marjoram
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Rosemary
1 Cup White Wine

Instructions

Turn Crockpot to medium or high heat setting
Mix seasonings together
Place chicken into Crockpot and sprinkle seasonings liberally on both sides. Use any extra to put inside carcass
Pour white wine over chicken.
Cook on medium to high heat for 4 hours. Cook on low heat up to 6 hours.

We love using this chicken in a lot of our most popular recipes here! It is great for tossing into salads, serving with mashed potatoes and vegetables or any dish you would want shredded chicken for. This is also the perfect way to cook 2-3 whole chickens for monthly freezer meal prep. These chickens whole are often much cheaper than buying individual parts of the bird. If you live near a The Fresh Market, you can often find them for as low as $1.49 per pound in antibiotic and hormone free varieties too! We love stocking up when they are on sale. I will put 2 chickens in the Crockpot and then shred one for immediate use while I shred the other for future meals and freeze.

Check out our other favorite Chicken & Crockpot recipes!

Weight Watchers Green Chile Chicken Enchilada Soup

Weight Watchers Roasted Poblano Chicken Enchiladas

Crockpot Weight Watchers Sloppy Joes

Crockpot Pinto Beans

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Weight Watchers Crock Pot Chicken Verde

April 27, 2021 Katie Hale 5 Comments

Sometimes you are lucky enough to be at the right place at the right time, and that was us a few weeks ago when we went on a family date night to a local favorite Mexican restaurant. No sooner had we been seated than the owner walked to our table with a huge platter of food Chicken Verde. What resulted was me coming home and recreating a slightly healthier version in this Weight Watchers Crock Pot Chicken Verde. Not only is it healthy and packed full of bright flavors, it is so simple you can just toss it together and forget about it all day while it simmers away in your favorite crock pot or slow cooker. What’s not to love about that? I hope you enjoy it as much as we did.

Crockpot Weight Watchers Chicken Verde

The recipe in its original form is not terribly bad for you, but we did cut out a few extra calories by removing the skin from the chicken and the stick of butter in the sauce that the chef said was a must according to his mom. While it might provide a hint of richness, we honestly did not miss it at all in this lighter version and don’t think you will either.

Ingredients for Crockpot Chicken Verde

1 Pound Boneless Skinless Chicken Breasts
6 Tomatillos peeled and quartered
2 Jalapenos Seeded
1/2 White Onion quartered
2 cloves garlic, minced
1/2 Cup Fat-Free Low Sodium Chicken Broth
1/2-1 teaspoon Cumin (use less if you prefer a milder taste)
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper

Directions for Crockpot Chicken Verde

- In blender purée all ingredients except for chicken until a slightly chunky.
- Place chicken in bottom of crock pot and pour purée over top
- Cook on low heat for 6 hours
- Shred chicken and serve with extra sauce over top

Makes 6 servings

4 PointsPlus per serving

3 SmartPoints on Beyond the Scale

Zero SmartPoints on FreeStyle Plan or Flex Plan

While this weight watchers chicken verde is great as a stand alone dish with some fresh steamed veggies or steamed rice, it is also an excellent base for a basic chicken taco. Just toast up some corn tortillas and top with your favorite taco toppings like lettuce, tomato, guacamole or low fat cheeses.

Add a small side salad and some beans or rice and you can have a great well rounded meal for under 8 Points that will satisfy that craving for Mexican without breaking your calorie “budget”.

More Weight Watchers Recipes:

Weight Watchers Soup: Mexican Chicken Soup

Weight Watchers Chicken Enchilada Bake

Weight Watchers Green Chile Chicken Enchilada Soup

Weight Watchers Roasted Poblano Chicken Enchiladas

Weight Watchers Green Chile Chicken Enchilada Casserole