Easy Ass Santa Fe Crock Pot Chicken (4 Points)

On Tuesdays and Thursdays I work in the morning and at night. This recipe is a godsend! Just prepare the night before, turn it on when you wake up, and it will happily simmer away all day. The chicken is so tender and delicious and the flavors are rich and filling. Rice is extra points, but at 4 points for a cup of the chicken– who cares!?




  1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and lay on top.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)



Sesame Chicken (5 points)

Normally we eat Chinese takeout on Friday nights… but now that I have discovered a 4 point WW recipe for sesame chicken… no mas! When I made this chicken my husband loved it so much that there were no leftovers.

I am doing Weight Watchers so I paired this with steamed veggies for myself (no points!) and made rice for my husband.

ALTERATIONS TO RECIPE: I didn’t feel like buying two types of sesame seeds so I just went with the white sesame seeds. Also, next time I will add a little more garlic… it was a very faint taste.

Weight Watchers Sesame Chicken
Points: 5 Weight Watchers Points plus
Servings: 5
Serving Size: 1/5 recipe (about 6 oz chicken)
Nutritional Info: 180.1 calories, 6.5g of fat, 2.1g carbohydrates, .4g dietary fiber, 28.2g of protein


  • 1.5 pounds boneless, skinless chicken breasts, cut into pieces
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp whole wheat flour flour
  • 1 tbsp toasted sesame oil
  • .5 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp sesame seeds
  • 1 tbsp black sesame seeds


  1. Preheat the oven to 400 degrees.
  2. In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.
  3. In another bowl, toss the chicken with salt, pepper, and flour.
  4. In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.
  5. Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.
  6. Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.