This chicken is delicious! After cooking in the slow cooker, it’s so tender it just falls apart. The green sauce is so full of flavor, it’s my favorite part!
The green sauce in this recipe is not salsa verde, there are no tomatillos or lime juice.
Instead, this green sauce is made up of red pepper, green pepper, onion, jalapeno, garlic, cilantro, and white wine. Let me tell you, it’s out of this world!
How I kept this recipe light:
The original recipe calls for chicken legs and thighs. While I do love dark meat, I used boneless, skinless chicken breast since it’s zero points.
Since chicken breast cooked in the slow cooker turns out really tender, I knew the recipe would still be delicious.
Another ingredient the original recipe uses is olive oil. Although I do love olive oil, I left it out to save points.
The original recipe comes from the Food & Wine Annual Cookbook. It’s from 2011, but it has a lot of great recipes. If you’re looking for a new cookbook, I highly recommend it.
Click here to track the points on your WW app.
How to make Slow Cooker Chicken in Green Sauce:
First, you want to lay out the chicken breasts and season them with salt, black pepper, and cumin. Let the chicken sit while you get the sauce ready.
You can make the sauce with a food processor, blender, or Magic Bullet. Add the red pepper, green pepper, onion, jalapeno, garlic, cilantro, and white wine, and run until it’s a liquid.
Pour the green sauce into the slow cooker, then add the chicken breast.
Add the chicken broth to the slow cooker. Make sure the chicken breast is covered by green sauce and broth.
Set the slow cooker to four hours on low. After it has cooked for 3 hours, add the baby potatoes. Make sure they are submerged in the liquid.
Once the four hours of cook time is up, check to make sure the potatoes are cooked through. Depending on the size of the potatoes, they might need a little more time to cook.
If they potatoes need more cook time, turn the slow cooker to high for 30 minutes.
This recipe is so good you’ll want to make it over and over!
Yield: 4 servings
Click here to track the points on your WW app.
- 1 lb. boneless, skinless chicken breast
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 red pepper, stem and seeds removed
- 1 green pepper, stem and seeds removed
- 2 jalapenos, stem and seeds removed
- 1 onion
- 4 garlic cloves
- 2 cups cilantro
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 24 oz. petite red potatoes
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Season both sides of the chicken breast with cumin, salt, and pepper. Set aside.
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Using a food processor, blender, or Magic Bullet, add the red pepper, green pepper, onion, jalapeno, garlic, cilantro, and white wine. Run until it's liquified.
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Pour the green sauce into the slow cooker, then add the chicken breast.
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Add the chicken broth to the slow cooker. Make sure the chicken breast is covered by green sauce and broth.
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Set the slow cooker to four hours on low. After it has cooked for 3 hours, add the red potatoes. Make sure they are submerged in the liquid.
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Once the four hours of cook time is up, check to make sure the potatoes are cooked through. Depending on the size of the potatoes, they might need a little more time to cook.
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If the potatoes need more cook time, turn the slow cooker to high for 30 minutes.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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