With swimsuit season approaching, many of us are paying closer attention to what we eat. This flavorful Greek chicken stew is light, satisfying and just 5 Weight Watchers points per serving. It’s packed with vegetables, herbs and lean protein, making it a healthy choice that doesn’t skimp on taste.
Greek Chicken Stew (Crockpot) – Weight Watchers 5 Points
Prep Time:15 minutes
Cook Time:8 hours
Total Time:8 hours 15 minutes
Ingredients
- 1 lb skinless boneless chicken thighs (about 4–6 thighs)
- 1 14 oz can diced tomatoes
- 1 cup fat free chicken broth
- 1/2 cup plain fat free Greek yogurt
- 1 small head cauliflower chopped
- 1 fennel bulb sliced
- 1 -10 oz can artichoke hearts drained or frozen
- 1 large red onion sliced
- 1/3 cup Kalamata olives not in oil, drained
- 1/4 cup fresh oregano finely chopped
- 8 garlic cloves minced
- 2 tsp fresh lemon zest
- 1 tsp salt
- ½ tsp black pepper
Instructions
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Spray a large nonstick skillet with non-fat cooking spray and heat over medium-high. Add the chicken and cook, turning once, until browned, about 5–8 minutes.
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Transfer the chicken to a 5–6 quart slow cooker. Arrange the chopped cauliflower, sliced fennel, sliced onion and drained olives around the chicken. Sprinkle the garlic, lemon zest, oregano, salt and pepper over the top.
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Pour in the chicken broth and diced tomatoes.
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Cover and cook on high for about 4–5 hours or on low for 6–8 hours, until the chicken is cooked through and the vegetables are tender.
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Stir in the Greek yogurt and artichoke hearts, then cook for an additional 15–30 minutes to heat through and meld the flavors.
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Serve warm, spooning plenty of the broth and vegetables over each portion.
Notes
Weight Watchers: A serving is about 1–1½ thighs with roughly 1¼ cups of sauce; each serving equals 5 Points+. Gluten free: This recipe can be gluten free depending on the brand of chicken broth and seasonings used—check labels to be sure.
Servings: 4
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