Even though it’s been officially Fall for almost a month, here in Alabama, it’s still been in the 80s plus humidity each day. I know that many of you living further north are already experiencing cold temperatures and even snow in some places! That’s crazy. It usually doesn’t feel like Fall here until about mid-November. And then suddenly it’s winter and you wonder where the heck Fall went. But today is one of those rare days where it ACTUALLY feels like Fall! So in honor of the cooler weather, I thought I’d post a hearty, delicious slow cooker recipe!
I honestly was afraid that this recipe would turn out a little bland. In my experience with slow cookers, they tend to dry out meat and make your food all kinda have one non-distinct flavor. Instead, this recipe blew me away with how much flavor it had! The chicken was still moist and tasty too. The hubs and I were licking our bowls clean! AND this dish (which I found on the eMeals Portion Control Plan) only has 7 Weight Watchers points!
Most of my slow cooker recipes require very little prep. They’re usually just “dump and go” kind of recipes, which I love! This one is still very simple, but it does require some prep work like cutting chicken, chopping onion, steaming broccoli, and preparing rice. While it’s still a very easy meal, I wanted y’all to know there is a little bit of prep involved. It’s definitely worth it though!
WW Points = 7
- 1 lb boneless skinless chicken breast
- 1 cup chopped onion
- 1 (10 oz) can fat-free cream of mushroom soup
- 4 tablespoons white cooking wine
- 6 oz box long-grain and wild rice
- 4 cups broccoli florets
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Cut chicken into 1 inch pieces. Combine chicken, onion, soup, wine, and 1⁄2 cup water in a 3 to 4 quart slow cooker.
- Cover and cook on low 6 hours or until chicken is tender.
- Cook rice according to package directions. Steam broccoli until just tender, about 4 to 5 minutes. Stir rice and broccoli into chicken mixture at the end of cooking time; season with salt and pepper.
- Cover and cook until thoroughly heated, about 15 minutes.
You can prepare the rice and broccoli the night before. Then just stir it in and let heat for about 20 minutes before serving.