I have tons of Chicken Breasts!!!

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Asian Spiced Chicken and Beans (7 weight watcher points)


1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.

1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.

3 large carrots, diagonally sliced

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste

1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth

2 Tablespoons cornstarch

1/2 Teaspoon crushed red pepper

2 to 3 Tablespoons reduced sodium soy sauce

4 Cups cooked rice

Sliced green onions and tops, for garnish

Chopped peanuts for garnish


If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.



Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.



Makes 6 servings, about 1 1/2 cups each.

Per serving: WW Points: 7 Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg

Bump Thanks they all sound yum!

I cook about 8 chicken breasts a month in the crock pot all day while I am at work one day with some celery, pepper, leeks, onion and garlic (with some low sodium chicken broth), come home and shred it all, put it in ziplock baggies with some of the liquid and freeze it. That makes about 6-7 meals worth for a family of 4. I use it to make chicken pot pie, chicken tacos, chicken enchiladas, chicken sloppy joes, chicken salad etc...... Just grab a bag out of the freezer and my dinner is half cooked already.

If you have a crock pot, salsa chicken is yummy and so easy to make. I put 2 or 3 boneless chicken breasts in the crock(it actually makes a ton so unless you're feeding a crowd you won't need more than that) along with salsa, black beans, sometimes canned corn. I season the chicken with salt, pepper, chili powder, and cumin first, then add everything else on top. Cook on low for no more than 6 hours. Eat it in tortillas, over rice, or just in a bowl. I like to garnish with a little lite sour cream and reduced fat shredded cheddar.

That sounds wonderful!

bump. I love chicken no matter how its cooked, always looking for new ways to fix it.

Another crock pot recipe coming your way!

3-4 chicken breasts.
1 cup hotsauce
1 packet dry ranch mix.

Put all in the crock pot on low for 6 hours. I usually do it overnight so I have it for lunch. Hand shred the chicken. Great with rice or in a tortilla. I really like using Special K chips (salt flavor), put the chicken on top. Since you use the Special K chips you can even add some onions and cheese and pretend it's nachos!

Edit: I'm not sure who posted this, I found this recipe here on MFP.

I might have to try this out. I cooked chicken in the crockpot once a few years ago and it didn't turn out that great. This does sound pretty good though.

One of my favorite ways to eat chicken breasts is to take 2 of them, sprinkle marjoram, garlic powder, and onion powder on them, and then put them on the george forman grill, or bake them. Then I eat half of one (about 2 oz) for dinner with some other side, and the rest are great for sandwiches during the week, chicken salad, or even to take another half and cut it up into small cubes with steamed broccoli as a snack for work. The marjoram tastes delicious with the garlic and onion powder, and it's pretty low cal on the george forman grill, or baked because all the fat drains out.

bump for later:)