Crock Pot Chicken and Rice (WW-Friendly)

Here’s a cozy, filling, and Weight Watchers–friendly version of a comfort classic — Crock Pot Chicken and Rice 🍗🍚💙

Servings: 6
WW Points: 3–5 points per serving (depending on ingredients used)

1 lb (450 g) boneless, skinless chicken breasts
1 cup uncooked brown rice (or long-grain white rice — adjust cook time)
2 ½ cups fat-free, low-sodium chicken broth
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon thyme or Italian seasoning
1 (10.5 oz) can 98% fat-free cream of chicken soup (or use homemade WW-friendly version — see note)

Spray the crock pot with nonstick spray.
Add the rice, broth, veggies, and seasonings to the bottom of the crock pot and stir to combine.
Place chicken breasts on top of the rice mixture.
Spoon the cream of chicken soup evenly over the top.
Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until chicken and rice are tender.
Shred the chicken right in the crock pot, mix well, and let it sit 5–10 minutes to thicken before serving.

If using white rice, check for doneness earlier (about 4–5 hours on LOW).
Add frozen peas or chopped spinach in the last 30 minutes for extra veggies (0 points!).
For a creamy boost, stir in ¼ cup plain nonfat Greek yogurt before serving — makes it rich and still low in points.

Pair with steamed broccoli or green beans for a filling 0-point side.
Sprinkle a teaspoon of grated Parmesan or light shredded cheese on top (adds ~1 point).

Would you like me to give you a Zero Point Chicken & Cauliflower “Rice” Crock Pot version next (lower carb but same comfort flavor)?