Chicken & Cream Cheese with Pineapple Rings Directions:
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Lightly grease a 4–6 quart slow cooker with nonstick spray.
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Place the chicken breasts in a single layer at the bottom of the slow cooker.
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Sprinkle the dry ranch seasoning evenly over the chicken.
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Drain the pineapple rings, reserving the juice. Arrange the pineapple rings on top of the chicken.
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Pour exactly 1/2 cup of the reserved pineapple juice over the chicken and pineapple.
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Scatter the cream cheese cubes evenly over the top.
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Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is fully cooked and easily shreds.
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Remove the pineapple rings and set aside. Shred the chicken directly in the slow cooker using two forks and stir until the sauce is smooth and evenly combined.
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If needed, add reserved pineapple juice 1 tablespoon at a time to adjust sauce consistency.
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Return the pineapple rings to the top before serving.
WW Points Calculation
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Boneless, skinless chicken breasts (2 lb): 0.00
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Fat-free cream cheese (8 oz): 4.00
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Pineapple rings in juice (20 oz can): 10.00
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Dry ranch seasoning mix (1 oz): 6.00
Points Information:
Total Points: 20
Servings: 6 servings (about 1 cup chicken with sauce and 1 pineapple ring per serving)
Points per serving: 3.33
Nutrition Information
Calories: 285
Fat: 4 g
Protein: 41 g
Carbohydrates: 18 g
Sugar: 14 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
