Weight Watchers-friendly Crock Pot Chicken and Rice

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
• 1 cup long-grain white rice (uncooked)
• 2 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup frozen peas (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Layer the Ingredients:
   • Place the chicken breasts at the bottom of the Crock Pot.
   • Add the uncooked rice, diced onion, minced garlic, and diced tomatoes on top of the chicken.
2. Add Liquids and Seasonings:
   • Pour the chicken broth over the ingredients in the Crock Pot.
   • Sprinkle in the dried thyme, oregano, paprika, salt, and pepper. Stir slightly to mix the seasonings.
3. Cook the Chicken and Rice:
   • Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is cooked through and the rice is tender.
   • About 30 minutes before serving, add the frozen peas (if using) and stir everything to combine.
4. Shred the Chicken:
   • Once the chicken is cooked, shred it with two forks and stir it into the rice mixture for a more cohesive dish.
5. Serve:
   • Serve hot and garnish with fresh parsley if desired.

Weight Watchers Points:

• Chicken: Lean, boneless, skinless chicken breasts are very low in points.
• Rice: 1 cup of uncooked rice is about 6 points (divided by servings).
• Broth: Low-sodium chicken broth is typically 0 points.
• Additional ingredients: The diced tomatoes, peas, and seasonings are also minimal in points.