Crock-Pot, Skinny Nacho Cheese Chicken Stew


If you love nachos, you’re bound to love this easy, hearty dish. When I served it to my husband for dinner he said, “This is GREAT!” And you know…I agree! Each fiber packed serving has 278 calories, 2 grams of fat, 8 grams of fiber and 8 Weight Watchers SmartPoints. What a delicious dinner to serve on a cold night. Leftovers freeze great too!

Prep Time: 15 minutes

Cook Time: 3 hours high, 6 hours low

Ingredients for Stew:

1 pound chicken breasts or tenders, cut into small pieces (boneless, skinless)

2 (14.5-oz) cans Mexican-style stewed tomatoes

1 (15 oz) can black beans, rinsed and drained

1 cup onion, chopped

1 (10.75-oz) can Campbell’s Healthy Request condensed cheddar cheese soup, see shopping tip

1 cup frozen whole kernel corn, not defrosted

¼ cup plus 2 tablespoons salsa, I used Pace medium chunky salsa

Ingredients for Toppings: Optional

Nonfat Greek plain yogurt or fat-free sour cream (1 tablespoon per serving)

Reduced fat shredded cheddar cheese  (1 tablespoon per serving)

Reduced fat tortilla chips (3 chips crushed per serving)


1. In a crock-pot, add chicken, undrained tomatoes, black beans, onions, condensed soup, corn and salsa. Mix well.

2. Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.

3. To serve: Spoon 1 cup into each bowl and spread out a bit.  If desired, top each serving with 1 tablespoon yogurt, 1 tablespoon cheese and 3 crushed tortilla chips.

4. This stew can refrigerated for a few days and freezes great.

Makes 6 cups total (each serving, 1 cup)

Shopping Tip

Most supermarkets sell Campbell’s Healthy Request condensed cheddar cheese soup in the soup aisle.

Weight Watchers SmartPoints
Weight Watchers POINTS PLUS

SKINNY FACTS:for 1 cup serving (not including toppings)
278 calories, 2g fat, 1g sat. fat, 39mg chol, 23g protein, 44g carbs, 8g fiber, 1383mg sodium, 15g sugar