Cajun Chicken and Red Potato Wedges Directions:
Rinse and pat dry the chicken breasts and trim visible fat. Scrub the red potatoes and cut each into 6–8 thick wedges.
Arrange the red potato wedges in an even layer in the bottom of a 5–6 quart slow cooker.
Place the raw chicken breasts directly on top of the potatoes in a single, slightly overlapping layer.
Sprinkle the Cajun seasoning evenly over the chicken and potatoes. Lightly toss the potatoes to coat, then return them to an even layer beneath the chicken.
Pour the chicken broth carefully around the inside edge of the slow cooker to avoid removing seasoning from the surface.
Cover and cook on LOW for 5 1/2 hours or on HIGH for 2 3/4 hours until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Spoon cooking juices from the bottom over the chicken and potatoes before serving.
Serve hot with 1 chicken breast and approximately 1 1/2 cups potato wedges per portion.
WW Points Calculation
Boneless skinless chicken breast (1 1/2 lb) – 0.00
Red potatoes (1 1/2 lb) – 0.00
McCormick Cajun Seasoning (3 tbsp) – 0.00
Swanson 99% Fat Free Low Sodium Chicken Broth (1/3 cup) – 0.00
Points Information:
Total Points: 0.00
Servings: 4 servings (1 chicken breast + approximately 1 1/2 cups wedges each)
Points per serving: 0.00
Nutrition Information
Calories: 325
Fat: 4g
Protein: 42g
Carbohydrates: 30g
Sugar: 2g
Sodium: 680mg
I'm waiting for your comments! Enjoy!
